This is the best chicken wing recipe I’ve had. Works well on thighs and drumsticks too.
Also works superbly with belly pork or ribs. Adjust cooking time for dry rub part accordingly.
Serves: 2 – 4 servings
Ingredients
12 large wings pieces, patted dry
Serves: 2 – 4 servings
Ingredients
12 large wings pieces, patted dry
For Dry Rub:
1 Tbl. brown sugar
1 Tsp. smoked sweet paprika
2 tsp paprika
½ Tbl. regular table salt
½ Tbl. garlic powder
1 tbsp. coarse ground black pepper
1 tbl. onion powder
1tsp. d za’atar [if you don’t have this use oregano ]
½ tsp. dried thyme
¼ tsp. cayenne
1 tsp. cajun seasoning such as carribean all purpose seasoning
For Sauce:
2 tbl pomegranate molasses [if you don’t have this then use ½ cup non-alcoholic pomegranate pomegranate juice (regular or Cran-Pomegranate]
2 Tbl. honey
1 tsp. sriracha
¼ tsp. regular salt
¼ tsp. coarse ground black pepper
juice of half a lemon.
Mix up the dry rub and sprinkle over the wings. Place in a bag in the fridge for a few hours or overnight. If you don’t have time then you can use them straight away of course but it’s better to give the rub time to flavour the wings.
Heat the oven to 200c / 375 f
Line a baking tray with non stick foil and add a little oil.
Place the wings on the tray and bake for about 45 mins. Turn them over half way.
To make the sauce.
Combine all the ingredients and gently warm. If you are using juice rather than molasses then the you will need to gently simmer the sauce for anything up to 10 mins to reduce it down. You’re looking for something the consistency of warm honey.
Coat the wings in the sauce [ you may not need all of it – any extra can be used as a dipping sauce or put in jar for use on another batch]
Return to oven for 10 mins to allow the sauce to thoroughly coat the wings.
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