Sticky pomegranate barbecued chicken wings
SERVES 6-8 PREP AND COOK TIME 1 HOUR 15 MINUTES
¾ cup (165g) firmly packed brown sugar
1 cup (250ml) pomegranate juice
1½ tablespoons pomegranate molasses
3 cloves garlic, crushed
¼ cup (60g) barbecue sauce
2 tablespoons sriracha sauce
2kg chicken wing drumettes
1 tablespoon extra virgin olive oil
2 tablespoons fresh pomegranate seeds
1 Preheat oven to 220°C (200°C fanforced). Line two oven trays with baking paper.
2 Combine sugar, juice, pomegranate molasses, garlic and sauces in a medium saucepan; season. Bring to the boil.
Reduce heat to medium; cook, simmering, stirring occasionally, for 20 minutes or until sauce is reduced by half and thickened.
3 Meanwhile, combine chicken pieces and oil; spread, in a single layer, between trays. Season with salt and freshly ground pepper and roast 20 minutes.
4 Remove from the oven and divide the sauce between each tray; stir until wings are coated evenly. Roast for a further 20 minutes, turning halfway, until golden brown.
5 Serve chicken topped with pomegranate seeds.
Not suitable to freeze or microwave.