Sticky Sumac Pomegranate Wings
While your wings cook for 30 - 45 minutes, take a break or make a more elaborate side dish!
May we suggest starting your meal in true Mediterranean style with a hummus platter. It will take you just a few minutes to make. Then you can sit down and enjoy an appetizer while your wings bake!
Usually, recipes for sweet sticky chicken wings are based on Asian flavors. This recipe for a more-sour-with-just-a-bit-of-sweet-sticky-chicken-wing recipe instead leans into big Mediterranean flavors with lots of Mediterranean spices!
Ingredients:
Pomegranate Molasses
At SpiceTopia, two questions that often come up- What is Pomegranate Molasses? and What is Pomegranate Molasses used for? Traditionally, Pomegranate Molasses is simply thickened pomegranate juice. If you’ve tasted Pomegranate juice, you know it is extremely tart and astringent. The Pomegranate Molasses we offer at SpiceTopia has the addition of Date Syrup which helps to balance out those harsh flavors and add just a touch of sweetness.
And Just Pomegranate Molasses is a product from a local California company 100% owned and run by women!
Tomato Paste
The tomato paste adds body as well as a touch of sweetness to the marinade and sauce in this recipe.
What to do with the leftover tomato paste after you make this recipe which calls for just 1 tablespoon!? Look for tomato paste in a tube. That allows you to squeeze out just what you need and put the tube in the fridge for later. Or if a tube isn’t available, freeze the leftover in ice cube trays. After the paste is frozen solid, pop it out of the tray and store in a freeze safe bag or container.
Tomato paste can add a depth of flavor to a lot of different dishes. Try using a tablespoon or two mixed into your next soup or gravy recipe.
Olive Oil
We enjoy the peppery sharp flavor of Arbequina Olive Oil in this recipe. We find it balances the sour and sweet flavors well.
Spices
Although originally from the Americas, Allspice is used throughout the Mediterranean world to add warmth to dishes. It is often called Myrtle Pepper because Christopher Columbus saw allspice in the Caribbean islands and thought he had found pepper. Keep in mind a little bit goes a long way!
Instead of grinding allspice, for the freshest flavor we like to crush it in a mortar and pestle right before using it. If you do not have a mortar and pestle, you can easily crush it on your cutting board with the bottom of a glass jar.
Aleppo Pepper adds a fruitiness with just a touch of heat.
Sumac is actually a dried ground berry. Whole sumac berries have a tangy sour flavor--a mix between raspberries and lemons. When ground, salt is added to prevent fermentation adding a salty layer to their tart flavor. Learn more about more about sumac here:
Chicken
This recipe calls for chicken wings, but any chicken will work. We enjoyed it with whole chicken thighs with skin. If using thighs, adjust the cooking time to 35 - 45 minutes.
Let’s get cooking!
- 3 tablespoons Pomegranate Molasses
- 3 tablespoons Olive Oil
- 1 tablespoon Tomato paste
- ½ teaspoon Allspice (freshly crushed)
- 2 teaspoons Aleppo Pepper
- 1 teaspoon Ground Sumac
- 2 teaspoons Minced Garlic
- 1 teaspoon Pacific Flake Sea Salt
- ½ teaspoon Tellicherry Black Pepper (freshly ground)
- 3 lbs Chicken wings
In a large bowl, combine all the ingredients except the chicken wings. Stir well.
Add the chicken wings and stir to coat the wings.
Cover and refrigerate for at least 3 hours and up to 24 hours.
Remove the wings from the refrigerator. Preheat oven to 425°F.
Place the wings on a baking sheet or in a large cast iron skillet.
Bake for 25 - 30 minutes or until when pricked the juices are clear and not pink.
Place under the broiler for 2 - 3 minutes to brown up the chicken.
