Finger-lickingly tasty sweet and sticky chicken wings
These are fantastic hot, but also lovely served cold. Pomegranate molasses makes a perfect accompaniment for any type of chicken—wings or even legs are a great budget way to feed a crowd.
If you halve the amount of oil in the marinade and slather a whole chicken (label anglaise would be ideal for a celebration) with it before roasting you’ll produce quite a bird to serve as a centrepiece for your patio table.
12-14 chicken wings
1 tbsp vegetable oil
6 tbsp pomegranate molasses
1 tbsp runny honey
1 tsp ground allspice
2 large garlic cloves, thinly sliced
Freshly ground salt and pepper
To make the marinade, in a very large baking dish mix together the vegetable oil, molasses, honey and allspice. Season well with salt and pepper, and add the sliced garlic.
Add the chicken wings, making sure every single wing is covered with the marinade. Cover and chill for at least 6 hours before roasting, but preferably overnight.
Bring the chicken out of the fridge and up to room temperature while the oven is heating to 200C. Spoon any run off marinade back over the chicken, and roast the wings for 20-25 mins skin side up.
After the first 10 mins, take the chicken out of the oven and baste the wings. The marinade should gradually start to thicken. Do this again after another 5 mins; the chicken should be brown and glossy when it is ready to come out of the oven.