Pomegranate, Sriracha and Mint Chicken Wings Recipe

Name: Pomegranate, Sriracha and Mint Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken wings; 2 tablespoons coriander seeds; 1 generous tablespoon cumin seeds; 1 generous tablespoon cracked black peppercorns; Seeds of 16 green cardamom pods, or 1/2 teaspoon cardamom seeds; 2 tablespoons dry mustard; 1 generous tablespoon salt; Nonstick spray or canola oil; 3 tablespoons grapeseed or canola oil; 8 cloves garlic, smashed; 1/4 cup pomegranate molasses*; 1 1/2 tablespoons Sriracha (Thai chili sauce; use more if you like it spicy!); 1 small bunch fresh mint, leaves picked; 4 tablespoons (1/2 stick) butter; 2 teaspoons lemon juice; Kosher salt and freshly ground black pepper

Servings: persons

2 pounds chicken wings
2 tablespoons coriander seeds
1 generous tablespoon cumin seeds
1 generous tablespoon cracked black peppercorns
Seeds of 16 green cardamom pods, or 1/2 teaspoon cardamom seeds
2 tablespoons dry mustard
1 generous tablespoon salt
Nonstick spray or canola oil
3 tablespoons grapeseed or canola oil
8 cloves garlic, smashed
1/4 cup pomegranate molasses*
1 1/2 tablespoons Sriracha (Thai chili sauce; use more if you like it spicy!)
1 small bunch fresh mint, leaves picked
4 tablespoons (1/2 stick) butter
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper

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

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds chicken wings, 2 tablespoons coriander seeds, 1 generous tablespoon cumin seeds, 1 generous tablespoon cracked black peppercorns, and more.

Yes, Pomegranate, Sriracha and Mint Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pomegranate, Sriracha and Mint Chicken Wings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions