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Prep time
24 hours
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Cook time
1 hour 20 minutes
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Serves
2 to 4
Author Notes
Want the tenderest wings with a sticky glaze and glassy skin? First, start by dry-brining for at least 6 hours, preferably 24. This seasons them to the bone, dries out the skin, and begins breaking down their fat. Next, go for a two-stage roast, starting with moderate heat to render all the fat, then increasing the temp to caramelize the sticky glaze. This all takes time but, aside from a couple flips and tosses, the action is mostly hands off.
These wings are inspired by fesenjan (aka fesenjoon), a northern Iranian stew often served with tahdig or saffron rice. We’re using the same ingredients—pomegranate molasses, black pepper, cinamon, nutmeg, and walnuts—with a different technique, landing a totally new flavor profile. Here the pomegranate molasses deeply caramelizes, while the black pepper really punches. If you can’t find pomegranate molasses, you can make your own by simmering pomegranate juice until it becomes thick like honey.
Want to try a variation? Try Sticky Fish Sauce Chicken Wings With Peanuts & Herbs and read more about this wing technique here so you have the confidence to take it off-script. —Sohla El-Waylly
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Ingredients
- Dry brine
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2 to 2 1/4 pounds
chicken wings
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1 tablespoon
kosher salt
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1 tablespoon
granulated sugar
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2 teaspoons
baking powder
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1/2 teaspoon
MSG (optional)
- Pomegranate glaze
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2 tablespoons
neutral oil, such as grapeseed or canola
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1/4 cup
granulated sugar
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1/2 cup
pomegranate molasses
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2 tablespoons
freshly ground black pepper
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2 teaspoons
kosher salt
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2 teaspoons
ground cinnamon
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1 teaspoon
freshly ground nutmeg
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1/2 cup
toasted walnut halves, roughly chopped
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Flaky salt (optional)
Directions
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Line a sheet pan with foil (for easy cleanup) and set an ovenproof wire rack inside.
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Brine the wings: Pat the wings dry with a paper towel and place in a large bowl. In a small bowl, stir together the kosher salt, sugar, baking powder, and MSG (if using). Sprinkle this mixture over the wings and toss until evenly coated. Arrange the wings on the wire rack and refrigerate uncovered at least 6 hours or preferably overnight, flipping the wings halfway through. (Wash the bowl and keep it handy—we’ll be using it again.)
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When you’re ready to roast, heat the oven to 350°F.
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The first roast: Transfer the wings to the big bowl, toss with the oil until evenly coated, then return them to the wire rack. Roast the wings, flipping them once halfway through, until the skin is lightly browned, the flesh of the drumettes is starting to pull away from the bones, and the fat from the skin has mostly rendered, about 1 hour.
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Meanwhile, prepare the glaze: Wash the large bowl. Add the sugar and pour 2 tablespoons of boiling water on top, whisking until the sugar dissolves. Add the pomegranate molasses, black pepper, salt, cinnamon, and nutmeg, whisking until combined.
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The second roast: Remove the wings from the oven and increase the temperature to 375°F. Transfer the wings to the bowl with the glaze and toss to coat. Use tongs to return the wings to the rack, reserving any remaining glaze in the bowl, and roast until lightly charred and glossy, about 20 minutes.
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Once the wings are out of the oven, transfer them to the bowl and toss again in the remaining glaze. Transfer the wings to a platter and garnish with the walnuts. Sprinkle with flaky salt if desired.
Sohla El-Waylly is a Food52 Resident, sharing new riffable recipes every month that'll help you get creative in the kitchen. Watch her cook on YouTube in her new series, Off-Script With Sohla. Before she started developing fun recipes for home cooks, she worked as a chef in N.Y.C. and L.A., briefly owning a restaurant in Brooklyn with her husband and fellow chef, Ham El-Waylly. She lives in the East Village with Ham, their two dogs, and cat. Find out what else she's up to on Instagram @sohlae
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