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1. Rinse wings, drain and cut apart at the joints. Place in a single layer in a 10 x 15 nonstick pan. Bake in a 400F oven until brown and crisp, about 1 hour, turning pieces occasionally.
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2. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 3 tablespoons of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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3. Prepare fresh pomegranate juice.*
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4. In a medium nonstick frying pan over high heat, stir oil, garlic and chilies for 2-3 minutes.
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5. Add pomegranate juice, cranberry juice, sugar and vinegar. Stir until sugar dissolves; bring to a boil. Boil until reduced to 2/3 cup; about 15 minutes.
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6. Drain and discard fat from chicken wings. Pour pomegranate sauce over wings and turn pieces. Bake until sauce thickens and sticks to wings, about 12 minutes, turning often.
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7. Garnish with pomegranate arils.
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*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
