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1
Combine all the dipping sauce ingredients (yogurt, goat cheese, honey, soy sauce, mayo. garlic, parsley, red pepper flakes, salt, and pepper) into a bowl. Cover with plastic wrap and refrigerate until needed.
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2
Whisk the pomegranate juice, honey, hot sauce, hot sauce, garlic, and onion powder into a small sauce pot until well combined. Turn the heat on your stove to high, and bring the glaze to a boil. Once the mixture is boiling, whisk for a coupe of minutes, then turn the heat to low, and simmer for 20-30 minutes or until the glaze is at your desired thickness. I like mine the thickness of a BBQ sauce. Keep warm on low until the wings are cooked.
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3
Preheat oven to 475
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4
In a large bowl combine the wings, cornstarch, and a large pinch of salt and pepper. Toss the wings until well combined and until the wings have a thin coating of cornstarch on them (add more if needed).
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5
Place a baking rack on a cookie sheet, covered with tin foil. Spray the rack generously with cooking spray. Place the chicken wings on the rack, making sure they are close to each other, but not touching. Give the ones another sprinkle of salt and pepper (optional). Spritz the chicken wings lightly with cooking spray.
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6
Put the chicken wings in the oven, and immediately turn down the heat to 450. Roast for 30 minutes. Turn down the oven, once again, to 400, and continue to roast the chicken until they are no longer pink in the middle, approx another 20-25 minutes.
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7
Once the chicken is fully cooked, take them out of the oven. With a pair of tongs, take the wings off the rack, and add them to the glaze. Toss the wings until they are fully coated with the pomegranate glaze.
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8
Place the wings on a serving plate, top with sesame seeds, and whatever garnish you like, along with the honey goat cheese dipping sauce.
