Sticky pomegranate chicken wings

Name: Sticky pomegranate chicken wings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 kg 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

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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Ingredients

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

Method

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