Pomegranate Sriracha And Mint Chicken Wings Recipes

HONEY, CILANTRO AND SRIRACHA BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• In a wide shallow bowl, whisk together the rice flour, chili powder, garlic powder, onion powder, salt and pepper.
• Pat the chicken dry with a paper towel. Coat each piece evenly in the spice mixture and place it on the prepared baking sheet, leaving at least an inch between each piece. Bake the chicken wings until golden brown, 40 to 45 minutes.
• Meanwhile, combine the butter, honey, Sriracha, brown sugar, fish sauce, garlic and cilantro in a small saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, 3 to 4 minutes, then immediately remove from the heat.
• Transfer the wings to a large bowl. Drizzle the warm butter mixture over the baked chicken wings and gently toss with tongs. Serve and enjoy!

POMEGRANATE AND MINT COCKTAIL

Steps:

• In a large pitcher, combine the pomegranate juice, vodka and lemon juice. Tear the mint into small pieces and add to the pitcher. Stir to combine. Refrigerate until ready to serve.
• For each serving, fill a highball glass halfway with ice. Fill three-fourths with the cocktail, then top the glass with soda water. Garnish with a few pomegranate seeds and serve immediately.

CRISPY HONEY SRIRACHA CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
• Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
• Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.

ROAST CHICKEN WITH POMEGRANATE GLAZE AND FRESH MINT

Steps:

• Place rack on second level from bottom of oven. Preheat oven to 500 degrees. Remove leaves from half the mint, reserving stems. Stack the leaves, roll and cut them across into thin strips, and set aside.
• Place the chicken, breast-side up, in a 12-by-8-by-1 1/2-inch heavy roasting pan. Sprinkle chicken cavity with some of the salt and pepper, and stuff it with garlic, 1/2 cup pomegranate seeds, the reserved mint stems and the remaining half bunch of mint with leaves attached. Pour 1/4 cup pomegranate juice over chicken. Sprinkle with 1 teaspoon salt.
• Place chicken in oven, legs first. Roast for 50 minutes. Move chicken once after the first 10 minutes with wooden spatula to keep it from sticking. The chicken should not burn. (If chicken smells as if it is burning, reduce heat to 400 degrees, and open oven door for a minute to lower the temperature quickly. Continue roasting at lower temperature.)
• The chicken will be a beautiful mahogany brown. Tilt chicken over pan to drain juices, and then remove chicken to a platter.
• Tilt roasting pan, and spoon out fat, leaving any juices. Place pan over medium-high heat. Pour in chicken stock and remaining 1/4 cup pomegranate juice. Bring liquid to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Stir in remaining mint leaves. Lower heat, and simmer for 1 minute. Season with salt and pepper. Add any juices that have collected on the platter. Simmer for 30 seconds.
• Pour about half the pan juices over the bird, taking care that the platter does not overflow. Top with a few remaining seeds. Combine the rest of the juices into a sauce boat with remaining seeds, and serve with chicken.

HOT & SPICY POMEGRANATE CHICKEN WINGS

Steps:

• Pomegranate Molasses:.
• Place all the ingredients in an uncovered saucepan and simmer over medium heat until the sugar has dissolved and the juice is simmering.
• Reduce the heat just enough to maintain the simmer. It will take 1 ½ hours for the liquid to reduce by half and thicken, stir occasionally during this process to prevent burning.
• When ready you should have 1 to 1 1/4 cups of syrup. Allow the syrup to cool completely, then pour into a clean jar and store in the refrigerator.
• Rub:.
• Place a small cast iron pan over medium heat and when hot add the coriander seeds, the un-husked cardamom seeds and the allspice nuts, toast for 1 minute. Shake pan often to keep the seeds from burning.
• Remove pan from heat and husk the cardamom, place coriander and cardamom seeds and allspice nuts into a mortar and pestle and grind to a fine powder. Set powdered spices aside until needed.
• In a large bowl mix the ground spices, add the1/2 tsp red pepper flakes, the ½ tbsp finely grated lemon zest, rosemary sprig, salt, black pepper and mix well.
• With a paper towel dry the chicken wings, it will help the rub to adhere better and will also produce a crispier skin.
• Add the dried chicken wings to a large bowl containing the rub mixture and coat well and let sit for one hour.
• Preheat the oven to 375 degrees F and line a baking sheet with foil. Put a wire rack over the baking sheet and grease with cooking spray.
• Put the wings on the rack and bake in the preheated oven for 45 minutes or until done to your preference. Flip the wings over, halfway through the cooking time and rotate the pan to ensure even baking.
• Pomegranate Sauce:.
• Using a small pan over medium heat warm the sesame oil, then add the garlic and ginger and lightly fry for 1 minute.
• Next add the ½ tbsp lemon zest, ½ tsp red pepper flakes and the pomegranate molasses to the garlic mixture, stir and cook for 5 more minutes, adjusting salt if necessary.
• Toss the wings in the sauce and put the remaining sauce in a small bowl for dipping.
• When ready to serve, garnish with green onions and enjoy.

SRIRACHA CHICKEN WINGS

Steps:

• Brine: Combine brine ingredients in a medium bowl. Place chicken wings in another bowl. Pour brine over wings and mix with your hands. Cover bowl with plastic wrap, and store in the refrigerator 24 hours.
• Wings: Place a colander over a larger bowl. Drain the brined wings, reserving the brine in the bowl beneath (discard, or boil 10 minutes and save for future wing brining). Remove chicken wings to a baking sheet fitted with a metal rack. Set aside to bring to room temperature, 30 minutes.
• Fill a heavy-bottomed pot halfway with grapeseed oil and heat to 325 degrees F. Meanwhile, in a bowl, mix together rice and tapioca flours. Dredge wings in the flour. Fry in small batches until golden brown, 8-10 minutes (depending on wing size, it could take a little more or less time to cook). Shake off excess oil and remove cooked wings to a sheet rack.
• Assembly: Arrange wings on a serving platter with a side of sriracha sauce for dipping. (To make traditional buffalo wings, combine 1 cup sriracha with 3 tablespoons melted butter. Toss with wings and serve.)