Crispy Chicken Wings with Spicy Pomegranate Drizzle

Today I made really crispy chicken wings, roasted in the oven, rather than fried. These are great by themselves, or can be used as a base for hot wings, sweet wings, BBQ wings, etc. And, they are soooo easy.

Take a package of chicken wings, and cut the wings into segments. Keep the tips for the next time you make soup or broth, by putting them into a ziplock and freezing them. Put the wings into a bowl.

Mix 1 tbsp. baking powder (read carefully-you want baking powder, not baking soda), 1/2 tsp. salt, 1/2 tsp. garlic powder, 1/4 tsp. freshly ground black pepper.


Sprinkle the seasonings over the wings, and using your hands, make sure all the wings are well coated.

Place the wings, on a rack, on a foil lined cookie sheet. This will allow the air to circulate around the wings. Put the wings into a preheated 250 degree oven and cook for 30 minutes. If you are going to season them with hot wing sauce, bbq sauce, etc. now is the time to coat the wings. Whether or not you coat them in a sauce, you will be putting the back into the oven.

Turn the oven temperature up to 475 and cook the wings for 20 minutes. Turn the wings over and cook for an additional 20 to 30 minutes. Your wings will be crispy and delicious.I am sorry. We were hungry and I forgot to take a picture of the wings, but they were nicely browned and crispy on the outside and moist and tender on the inside.

I did serve them with a drizzle rather than coating them, specifically to save on calories, but it could be used as a marinade while roasting the 2nd time.


  • 1/2 C POM Pomegranate juice
  • 1/4 to 1/2 C hot sauce of your choice (Today I used Louisana Hot Sauce)
  • 2 tbsp. honey
  • 2 tbsp. soy sauce
  • 2 tbsp. unsalted butter or olive oil
  • 1 clove garlic, crushed

Mix all the ingredients together in a small saucepan. Bring to a boil and let reduce by 1/3. Either coat the wings and roast or serve so people can spoon over their wings.2017-02-21-06-44-35


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