Sticky Pomegranate & Black Pepper Chicken Wings
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DD December 28, 2021
I omitted the MSG and also went light on the salt, yet they were way too salty; almost inedible.
judy December 26, 2021
Sounds delicious. but I have cranberry sauce still. I will try this with the remaining cranberry sauce. Get it used up. And it will taste great. also, Pomegranate molasses is expensive, and I should have to buy some.
charlenesilver July 30, 2021
Aah sticky and yum. Though this wasn’t an off script edition I went a little rouge on the glaze calling it “tamarind molasses sticky wings”. Cooked the chicken exactly as directed and they turned out spectacular. For the glaze since I didn’t have pomegranate molasses and standard molasses isn’t a substitute I went off script. Chose to do sweet Barbados molasses with 1.5tsp tamarind ball (I made 1/2 the recipe overall and had these two in my pantry). Kept all of the spices in appropriate 1/2 ratios. Added balsamic vinegar and a hint of liquid smoke to this. I was skeptical but the chicken cooked with this glaze was sweet and tangy. Yum! Will try the other glaze next time around :)
Theresa July 26, 2021
Have been experimenting with wings recipes, and noticed this one that uses a pomegranate glaze. I have used pomegranate molasses for various meats and other interesting flavor notes and happened to have a bottle in the pantry. The wings turned out beautifully, very nice flavor, glaze was distinctive, just as I was hoping. I only added a little Aleppo pepper to the glaze, and I liked the extra heat it gave. Will make these for an upcoming gathering we are planning.
WellDined April 15, 2021
I've made both versions now, and the flavor on both is amazing. Plus juicy meat, and crispy skin. BUT both times, the cooked wings repelled the glazes. Like, oil on water, just would not stick at all. Resulting in more of a dipping tableside situation. What the heck is causing that?
smccassell March 30, 2021
These wings I have now made 4 times. Do not want to waste any pomegranate molasses. They are really good. The technique is perfect. Used the MSG and I am a home cook trying things during this time of just eating my own cooking. Trying to keep it alive fresh and different. Push the envelope. Made the fish sauce recipe but this is the winner.
printrecipe March 19, 2021
Not sure what i did wrong but these were not good. The chicken was over cooked and the sauce was too much. Couldn't taste the chicken. Should not have tossed in sauce after second roast maybe??
J-Lon February 15, 2021
Other than omitting the MSG, I followed the recipe as written. It came out really well. That glaze has a great mix of flavors in it. Wondering how the process might need to be adjusted for chicken thighs?
J-Lon February 15, 2021
Other than omitting the MSG, I followed the recipe as written. It came out really well. That glaze has a great mix of flavors in it. Wondering how the process might need to be adjusted for chicken thighs or drum sticks?
Beth B. February 7, 2021
These were really delicious. I made 1/2 recipe for myself to enjoy during the SuperBowl. Too bad I can't attach a photo, they looked beautiful. Thank you for the recipe and new technique.
beejay45 February 1, 2021
This technique is great. You give the best tools in your videos. I make my own pomegranate molasses, as you suggest, but I throw in a couple dried hibiscus/jamaica blossoms in for extra tang and, maybe a little more vibrant red at the end. Actually, the only times I've achieved the color I wanted was when I didn't reduce the juice all the way to molasses consistency. Call me shallow, but I was willing to sacrifice a little of the stickiness and richness of flavor for the visual pop.
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