Pomegranate Jalapeno Chicken Wings
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
- 2 pounds chicken wings tips discarded, separated into wingettes and drumettes
- 2 cups pomegranate juice about 16 ounces
- 1/2 tablespoon lemon juice
- 2 whole jalapenos seeded and cut into large chunks
- 1/4 cup honey
- Optional garnishes: pomegranate arils and chopped jalapenos
Preheat oven to 425 degrees F. Place wings on a greased baking sheet and cook in oven, skin side up, until crisply and cooked through and internal temperature reaches 165 degrees F (about about 20-25 minutes).
In a small saucepan, combine pomegranate juice, lemon juice, jalapeno, and honey. Bring to boil, stirring until honey is blended into the other ingredients. Reduce to a low-medium simmer and cook, stirring occasionally, until mixture is thickened and about 1/2 cup remains. This process can take 40-50 minutes. With a slotted spoon, remove solid jalapeno pieces, press syrup from pieces with another spoon, and discard.
Place cooked chicken wings in a bowl. Pour sauce over chicken and gently toss chicken to combine with the syrup. Serve immediately. Garnish with pomegranate arils and chopped jalapenos, if desired.