Sticky pomegranate chicken wings
Waitrose and Partners

Sticky pomegranate chicken wings

Sweet, sticky and the perfect buffet accompaniment.

We hope you enjoy this recipe adapted from John Gregory-Smith’s book, Fast Feasts. This recipe hasn't been created for Waitrose or tested by our food team, so we are unable to answer any questions you may have.

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  • Serves4
  • CourseBuffet
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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  • 1kg chicken wings
  • 1 tbsp Cooks’ Ingredients Ras el Hanout
  • 1 tsp baking powder
  • 4 tbsp light muscovado sugar
  • 2 tbsp Cooks’ Ingredients Pomegranate Molasses
  • 1 tbsp tomato purée


  1. Preheat the oven to 200°C, gas mark 6. Put the chicken wings into a large mixing bowl. Scatter with the ras el hanout and baking powder and a good pinch of sea salt flakes. Toss well to coat. Transfer to a roasting tin and arrange them skin-side up. Roast for 35-40 minutes until charred and tender. The wings should be thoroughly cooked with no pink meat and juices that run clear.

  2. Meanwhile, stir together the sugar, pomegranate molasses, tomato purée and a pinch of sea salt flakes.

  3. Brush the glaze over the wings and return to the oven for 3-5 minutes until sticky. Let the wings sit for a few moments until they are cool enough to pick up, then serve.

Cook’s tip

This works well with chicken drumsticks - perfect for a picnic. Just cook them a little longer until the juices run clear and there is no pink meat. 


Typical values per serving when made using specific products in recipe


1,508kJ/ 360kcals



Saturated Fat












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