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1
For the wings: Pat the chicken wings dry with a paper towel; don't skip this step!
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2
This will both help the rub adhere and ensure crispy skin.
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3
To a spice grinder or mortar and pestle, add the coriander seeds, cumin seeds, cracked black peppercorns and cardamom seeds.
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4
Grind it to a fine powder.
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5
Pour the ground spice mixture into a small bowl and add the mustard and salt.
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6
Whisk to combine.
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7
Reserve a scant 2 tablespoons of this mixture for the sauce.
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8
Place the wings in a large bowl and add remaining spice mixture; toss to coat the wings well.
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9
Let those puppies sit for about an hour.
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10
About 15 minutes before you're ready to bake, preheat your oven to 375 degrees F. Line a baking sheet with a wire rack and grease with cooking spray (or brush with canola oil).
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11
Place the wings on the prepared rack at an even distance from each other.
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12
Pop into the oven for about 45 minutes, flipping the wings over halfway through, and rotating the baking sheet for even cooking.
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13
As the wings are roasting away, make the sauce: In a small saucepan over medium heat, warm the grapeseed oil until shimmering.
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14
Add the garlic and cook for about 30 seconds.
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15
Then add the reserved 2 tablespoons spice blend and cook another 30 seconds.
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16
Stir in the pomegranate molasses, Sriracha and mint leaves.
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17
Cook for about 5 minutes, and then finish with the butter and lemon juice.
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18
Stir, taste for seasoning and set aside off the heat.
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19
When the wings are done, pull the garlic cloves and mint out of the glaze and discard (thin the sauce with a few teaspoon of water if needed).
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20
Toss the wings with the sauce.
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21
Avoid the temptation to eat them all yourself!
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22
Serve.
