Pomegranate, Sriracha, and Mint Chicken Wings

Pomegranate, Sriracha, and Mint Chicken Wings
Staff Writer
Pomegranate, Sriracha, and Mint Chicken Wings
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Pomegranate, Sriracha, and Mint Chicken Wings

Aarti Sequeira went from blogger to Food Network star thanks to her inventive and spiced-up recipes for everyday foods like chicken wings. This one for pomegranate-, sriracha-, and mint-coated wings delivers powerful tart, spicy, and fresh flavors all at once.

4
Servings
321
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Aarti Sequeira

Ingredients

For the Chicken Wings

  • 2 pounds chicken wings
  • 2 tablespoons cilantro seeds
  • 1 generous tablespoon cumin seeds
  • 1 generous tablespoon cracked black peppercorns
  • Seeds of 16 green cardamom pods, or 1/2 teaspoon cardamom seeds
  • 2 tablespoons dry mustard
  • 1 generous tablespoon salt
  • Nonstick spray or canola oil

For the Sauce

  • 3 tablespoons grapeseed or canola oil
  • 8 cloves garlic, smashed
  • ¼ cup pomegranate molasses
  • 1½ tablespoons sriracha
  • 1 small bunch fresh mint, leaves picked
  • 4 tablespoons (1/2 stick) butter
  • 2 teaspoons lemon juice
  • Kosher salt and freshly ground black pepper

Directions

For the Chicken Wings

Pat the chicken wings dry with a paper towel; don't skip this step! This will both help the rub adhere and ensure crispy skin.

To a spice grinder or mortar and pestle, add the cilantro seeds, cumin seeds, cracked black peppercorns, and cardamom seeds. Grind it to a fine powder.

Pour the ground spice mixture into a small bowl and add the mustard and salt. Whisk to combine. Reserve a scant 2 tablespoons of this mixture for the sauce.

Place the wings in a large bowl and add remaining spice mixture; toss to coat the wings well. Let those puppies sit for about an hour.

About 15 minutes before you're ready to bake, preheat your oven to 375 degrees F. Line a baking sheet with a wire rack and grease with cooking spray (or brush with canola oil).

Place the wings on the prepared rack at an even distance from each other. Pop into the oven for about 45 minutes, flipping the wings over halfway through, and rotating the baking sheet for even cooking.

 

For the Sauce

As the wings are roasting away, make the sauce: In a small saucepan over medium heat, warm the grapeseed oil until shimmering. Add the garlic and cook for about 30 seconds. Then add the reserved 2 tablespoons spice blend and cook another 30 seconds. Stir in the pomegranate molasses, sriracha, and mint leaves. Cook for about 5 minutes, and then finish with the butter and lemon juice. Stir, taste for seasoning, and set aside off the heat.

When the wings are done, pull the garlic cloves and mint out of the glaze and discard (thin the sauce with a few teaspoons of water if needed). Toss the wings with the sauce. Avoid the temptation to eat them all yourself! Serve.

Nutritional Facts

Total Fat
15g
21%
Sugar
14g
16%
Saturated Fat
6g
25%
Cholesterol
46mg
15%
Carbohydrate, by difference
31g
24%
Protein
16g
35%
Vitamin A, RAE
79µg
11%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
112mg
11%
Choline, total
4mg
1%
Fiber, total dietary
9g
36%
Folate, total
19µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Phosphorus, P
86mg
12%
Selenium, Se
6µg
11%
Sodium, Na
701mg
47%
Water
26g
1%

Pomegranate Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pomegranate Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.