POM-Barbecue Sauce Chicken Wings

by Chef Mei Lin

Total Prep Time

30 - 45 mins

Servings

6

Degree of Difficulty

Medium

Ingredients

POM Molasses
3 cups juice from POM Wonderful Pomegranates (or 3 cups POM Wonderful 100% Pomegranate Juice)
¼ cup sugar
juice from 1 lemon

POM-Barbecue Sauce
¼ cup POM Molasses
1 cup juice from POM Wonderful Pomegranates (or 1 cup POM Wonderful 100% Pomegranate Juice)
1⁄ 8 cup arils from POM Wonderful Pomegranates (or 1/8 cup POM PMS Fresh Arils)
½ cup ketchup
1⁄ 3 cup brown sugar
2 tablespoons Chinese mustard
3 tablespoons apple cider vinega
r2 tablespoons grapeseed oil
1 clove garlic, smashed
½ teaspoon Szechuan peppercorn
½ teaspoon sambal oelek
1 pinch five-spice powder
4 tablespoons fish sauce
salt to taste

Chicken Wings
3 lbs. chicken wings, split at the joints, tips removed
1 cup rice flour
1 tablespoon ground Szechuan peppercorn
2 cups vegetable or peanut oil, for frying

Garnish
1⁄ 8 cup arils from POM Wonderful Pomegranates (or 1/8 cup POM POMS Fresh Arils)
Thai basil leaves
Mint

Preparation

POM Molasses:
Prepare fresh pomegranate juice, if necessary.* Combine pomegranate juice, sugar and juice from one lemon in a saucepan; bring to a simmer. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.

POM-Barbecue Sauce:
Prepare fresh pomegranate arils, if necessary.** Combine all sauce ingredients and bring to boil. Simmer until thick.

Chicken Wings:
Heat 1" of vegetable or peanut oil in a large, deep skillet over high heat until a deep-fry thermometer registers 375°F. Set a rack on a rimmed baking sheet. Mix the rice flour and Szechuan peppercorns in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375°F between batches.) Remove with tongs and transfer to the rack to drain. In a separate bowl, toss the wings in the glaze.

Garnish with mint and Thai basil leaves, and arils.

*For 4 cups of juice, cut 8–12 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ¼ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

POM Molasses:Prepare fresh pomegranate juice, if necessary.* Combine pomegranate juice, sugar and juice from one lemon in a saucepan; bring to a simmer. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.

POM-Barbecue Sauce:Prepare fresh pomegranate arils, if necessary.** Combine all sauce ingredients and bring to boil. Simmer until thick.

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