If you’re looking for an easy and delicious game day recipe, we’ve got you covered!
No oil or fryer are required here, just a broiler and some clever spice work. And you’ll be amazed by how crispy they get! The real star of the show is the Pomegranate Chipotle sauce. It’s smoky and sweet, with a nice hint of spice. You’ll probably want to bookmark this velvety, rich sauce that can also be used as a glaze for ribs, salmon, pork tenderloin, duck, Brussels sprouts, really anything—it’s that good. Make a big batch and share with friends, or store in an airtight container and reheat in a 350-degree oven for crispy wings throughout the week. Pair this dish with something cold and refreshing, like our Smoky Jam Margarita.
RECIPE:
Pomegranate Chipotle Chicken Wings
INGREDIENTS
2 lbs chicken wings, separated into drumettes and wings
1 tbsp baking powder
1/2 tbsp sea salt (double if using Kosher salt)
1/2 tbsp garlic powder
1 tsp chipotle chili powder
1/2 tbsp onion powder
1/2 tsp black pepper
Pomegranate Chipotle Sauce, recipe below.
Scallions, sliced (garnish)
For the Pomegranate Chipotle Sauce
1 cup pomegranate juice
Juice of one orange (about ½ cup)
1 chipotle in adobo sauce (if you like things less spicy, use 1 tbsp of adobo sauce instead of the whole chipotle)
2 tbsp light brown sugar
2 cloves of garlic, finely minced
1/8 tsp kosher salt
1 tsp cornstarch in 1 tbsp cold water (whisk until dissolved)
1 tbsp butter
INSTRUCTIONS
In a large bowl, toss the chicken with the baking powder, salt, garlic powder, chipotle chili powder, onion powder and black pepper. Ensure all of the chicken is evenly seasoned. Set aside and allow the chicken to come to room temperature if you plan to bake them right away. You can also leave them in the fridge overnight, but plan to allow them to come to room temperature before cooking.
Preheat the oven to broil.
Prepare a baking sheet by covering it in aluminum foil. We recommend adding a nonstick rack insert (like this one) which will help you achieve super crispy wings. If you do not have a rack insert, generously spray the foil with cooking spray.
- Place the chicken on the sheet pan. Depending on the size of the wings, you may need two sheet pans or you can cook in two batches. Just remember, do not overcrowd the sheet pan, or the chicken will not get crispy.
Broil the chicken for 30 minutes, flipping once after 15 minutes. Use a kitchen thermometer to check one of the larger pieces and ensure the internal temperature is 165°.
- While they’re still hot, toss wings with the desired amount of sauce in a large bowl. Serve hot and garnished with sliced scallions and extra sauce on the side to dip.
For the Pomegranate Chipotle Sauce
- Add pomegranate juice, orange juice, chipotle (or adobo sauce), garlic, brown sugar and salt to a saucepan. Bring to a gentle boil then reduce the heat to simmer. Reduce liquid down to half, about 20 minutes, stirring frequently. Whisk in the corn starch slurry. Once incorporated, add the butter and stir to combine. Continue to cook for 5 minutes more. Remove from heat.
