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Sticky Red Wings Recipe


Pomegranates and cranberries give these red wings color and flavor. Jalapeno chiles give the chicken wings a nice kick to offset the sweetness of the fruit.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes


  • 3 pounds chicken wings
  • 1/2 teaspoon salad oil
  • 2 teaspoons minced garlic
  • 3 tablespoons minced fresh jalapeno chilies
  • 1 cup pomegranate juice
  • 1 cup cranberry juice blend
  • 1/3 cup sugar
  • 2 tablespoons cider vinegar
  • 3 tablespoons pomegranate seeds
  • Salt


Rinse chicken wings, drain, and cut apart at joints; reserve tips for other uses. Place remaining chicken in a single layer in a 10- by 15-inch nonstick pan.

Bake in a 400-degree F oven until brown and crisp, about 1 hour, turning pieces occasionally with a wide spatula.

Meanwhile, in a 10- to 12-inch nonstick frying pan over high heat, stir oil, garlic, and chilies until vegetables are limp, 2 to 3 minutes. Add pomegranate juice, cranberry juice, sugar, and vinegar. Bring to a boil, stirring until sugar dissolves. Boil until reduced to 2/3 cup, about 15 minutes.

Drain and discard fat from chicken wings. Pour pomegranate sauce over wings and turn pieces with spatula. Bake until sauce thickens and sticks to wings, about 12 minutes, turning pieces often to prevent scorching.

Place wings on a platter. Sprinkle with pomegranate seeds. Add salt to taste. Serve hot.

Yield: 4 as a main dish; 8 as an appetizer

Source: Best of Sunset by Sunset Editors (Leisure Arts)
Reprinted with permission.

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