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Sticky Red Wings

Yield Makes 4 main-dish or 8 appetizer servings

Ingredients

  • 3 pounds chicken wings
  • 1/2 teaspoon salad oil
  • 2 teaspoons minced garlic
  • 3 tablespoons minced fresh jalapeño chilies
  • 1 cup pomegranate juice
  • 1 cup cranberry juice blend
  • 1/3 cup sugar
  • 2 tablespoons cider vinegar
  • 3 tablespoons pomegranate seeds
  • Salt

Nutrition Information

  • calories 465
  • caloriesfromfat 43 %
  • protein 29 g
  • fat 22 g
  • satfat 5.9 g
  • carbohydrate 38 g
  • fiber 0.2 g
  • sodium 93 mg
  • cholesterol 91 mg

How to Make It

  1. Rinse wings, drain, and cut apart at joints; reserve tips for other uses. Place remaining chicken in a single layer in a 10- by 15-inch nonstick pan.

  2. Bake in a 400° oven until brown and crisp, about 1 hour, turning pieces occasionally with a wide spatula.

  3. Meanwhile, in a 10- to 12-inch nonstick frying pan over high heat, stir oil, garlic, and chilies until vegetables are limp, 2 to 3 minutes. Add pomegranate juice, cranberry juice, sugar, and vinegar. Bring to a boil, stirring until sugar dissolves. Boil until reduced to 2/3 cup, about 15 minutes.

  4. Drain and discard fat from chicken wings. Pour pomegranate sauce over wings and turn pieces with spatula. Bake until sauce thickens and sticks to wings, about 12 minutes, turning pieces often to prevent scorching.

  5. Place wings on a platter. Sprinkle with pomegranate seeds. Add salt to taste. Serve hot.

  6. Nutritional analysis per main-dish serving.