Spicy Pomegranate Sticky Wings
I wish that I could say that these wings were my idea, but they are so not. I modified this recipe, and basically just paleo-fied everything and cut sugar. And there's still quite a bit of (coconut) sugar, which you can cut but it's what gives the awesome stickiness.
I make these for my kids and skip the red pepper flakes, they love them and I add the heat to mine afterwards. I recommend using parchment paper because the glaze will burn in the oven and get stuck to the pan. Even silpat is annoying to clean.
If you are not crazy about wings or bone in chicken, this recipe is amazing with boneless skinless chicken thighs. Maybe even better, dare I say it. The sauce caramelizes and turns into crispy, better-than-crappy-Chinese-food texture.
2 lb buffalo cut chicken wings or 2 lb boneless skinless chicken thighs3/4 cup Pomegranate juice
1/2 cup coconut aminos (you may sub soy sauce or tamari)
2 tbsp grated fresh ginger root
1 tbsp minced fresh garlic
1 tbsp lemon zest
1/2 cup coconut sugar
1/2 tsp red pepper flakes
1/4 cup fresh lemon juice
1 tbsp arrowroot flour
1/2 cup Pomegranate
Sliced green onion (2-3)
Preheat oven to 400F and line a baking tray with parchment paper for wings or heat a skillet on medium for thighs.
In a medium saucepan, mix all ingredients except for chicken.
Whisk to combine.
Turn heat to medium and bring sauce to a boil. Stirring very frequently, let it bubble for a few minutes to thicken. When it's ready, it will be thick like molasses or a thick syrup.
Set sauce aside to cool. Let it cool to room temp, it coats best this way.
Once cool, toss wings or thighs with sauce in a large mixing bowl until well coated.
*if using thighs- pan sear each piece until chicken is browned and sauce is Caramelized on chicken. Serve with Pomegranate and sliced green onion garnish.
*if using wings- spread wings out on baking tray and spoon any access sauce over each wing.
Bake wings in preheated oven for 15 minutes. Flip and spoon access sauce over wings. Bake again for 30 minutes. Flip once more. Bake again for 15 minutes.
Serve with Pomegranate and sliced green onion garnish.