Happy Superbowl Sunday! As I think I write every year, I am more a fan of the game-time snacks than the game itself, and usually I try to make everything the day before the big game, but somehow my week got a bit discombobulated and today I am scrambling. I also forgot an few key ingredients and am not much in the mood to go to the shops, so I’ve decided to re-evaluate my day and just share this one thing with you instead. It’s the annual chicken wings! So far, there are 6 recipes for wings on the site, so this makes 7. Tart and spicy, crispy and delicious. Feeds a crowd and if you double the recipe, you could feed the entire neighborhood!
Ingredients
for the wings
4 pounds chicken wings, separated into drumettes and flats
1 teaspoon baking powder (NOT baking soda)
1/2 teaspoon salt
2 teaspoons garlic powder
Pinch of cracked pepper
for the glaze
3/4 cup pomegranate fruit jelly
1/2 cup pomegranate juice (unsweetened)
1/4 cup hot honey
1 clove garlic, smashed
2 tablespoons soy sauce
for serving (all are optional)
1/2 cup pomegranate arils
1/2 cup sliced scallions
2 tablespoons sesame seeds
carrots and celery sticks
blue cheese or ranch dressing
Directions
Adjust oven rack to upper-middle position and preheat oven to 450F. Line a rimmed baking sheet with foil and set a heat-proof wire rack inside. Spray the rack with baking spray.
Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl. In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated. Arrange on rack, leaving about 1-inch of space between each wing. Bake for 30 minutes; flip and continue to cook until crisp and golden brown, about 20-30 minutes longer, until golden browned and crispy, for about 1 hours without the sauce.
Meanwhile, combine all glaze ingredients in a small sauce pan over medium eat and simmer for 8-10 minutes to combine. Pay attention, it can burn quickly. Fish out the garlic clove and discard. Place in a large bowl.
Remove wings from oven, toss with sauce and return to the oven for 15-18 minutes, turning after 8 minutes. You can also brush the wings with the glaze, but you don’t get as much coverage. Allow to cool for 10 minutes and sprinkle with arils, sesame seeds and cut scallions. Serve with sides and ranch or blue cheese dressing for dipping.
