Sticky Red Wings

Yield: Makes 4 main-dish or 8 appetizer servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 465
  • Calories from fat: 43%
  • Protein: 29g
  • Fat: 22g
  • Saturated fat: 5.9g
  • Carbohydrate: 38g
  • Fiber: 0.2g
  • Sodium: 93mg
  • Cholesterol: 91mg

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

Preparation

  1. 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. 2. Bake in a 400° oven until brown and crisp, about 1 hour, turning pieces occasionally with a wide spatula.
  3. 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. 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. 5. Place wings on a platter. Sprinkle with pomegranate seeds. Add salt to taste. Serve hot.
  6. Nutritional analysis per main-dish serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sticky Red Wings Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy