If you like your wings full of flavour and on the sticky side, give these a go!
I buy my wings whole and then remove the tips and cut through at the joint so each wing gives me two “chicken nibbles” as they are called here.
1kg chicken wings
3 tablespoons pomegranate molasses
2 tablespoons oil
3 large garlic cloves, crushed
2 tablespoons ground cumin
1 teaspoon cinnamon
1 large red chilli, sliced finely
salt and pepper
Combine all of the ingredients in a zip lock bag and pop into the fridge for 2-24 hours.
Once you are ready to cook, preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.
Spread the wings out over the prepared trays and bake for 20 minutes.
Spoon the juices over the wings and return to the oven for 10 minutes, repeat the basting and bake until fully cooked.