Pomegranate, Sriracha, And Mint Chicken Wings

4 from 1 ratings

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.

Servings

servings

Pomegranate, Sriracha, and Mint Chicken Wings

Ingredients

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

Directions

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.
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.