Eid Pomegranate Glazed Chicken Wings

Name: Eid Pomegranate Glazed Chicken Wings
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 lb (1.4 kg) chicken wings (drums and flats separated), patted dry with paper towels; 1½ tsp (9 g) kosher salt; ¾ tsp (1½ g) freshly ground black pepper; ½ cup (120 ml) pomegranate molasses; ¼ cup (85 g) honey; 3 tbsp (45 ml) low-sodium soy sauce; 2 tbsp (20 g) fresh ginger, minced; 5 cloves (25 g) garlic cloves, minced; 2 tbsp (30 ml) fresh lime juice; ½ cup (85 g) pomegranate seeds (arils) (optional); ¼ cup (6 g) fresh cilantro, chopped (optional); 2 tbsp (18 g) sesame seeds, toasted (optional)

From the MyKitchenBank Kitchen

Sticky, glossy chicken wings glazed with tart pomegranate molasses, sweet honey, and umami-rich soy sauce, brightened with fresh ginger and garlic. A festive centerpiece for Eid celebrations or any gathering, with caramelized edges and tender meat that falls off the bone.

Prep: 15 min
Cook: 45 min
Wait: 30 min
Total: 1 hr 30 min
Makes: About 24 wings (serves 6 as appetizer, 4 as main)

Save to My Kitchen Jump to recipe

Steps

Before you start

Pat chicken wings dry with paper towels—this ensures better browning and crispier edges
Preheat oven to 425°F (220°C) for 15 minutes
Have all glaze ingredients measured and ready before coating
Line your baking sheet with foil for easy cleanup

1
Prepare the glaze
- In a small saucepan over medium heat, combine pomegranate molasses, honey, soy sauce, minced ginger, and minced garlic.
- Stir constantly for 2–3 minutes until the mixture is warm and the honey dissolves completely.
- Remove from heat and stir in lime juice.
- The glaze should be smooth, glossy, and pourable.
- Let cool for 5 minutes.
+ Show details− Hide details
Ready when: Glaze is smooth and pourable, honey fully dissolved
Tip: Don't let the glaze boil; keep heat moderate so the pomegranate molasses retains its bright tang.
2
Season and arrange wings
- Spread the dried chicken wings in an even layer on two 18×13-inch (46×33 cm) rimmed baking sheets lined with foil.
- Sprinkle evenly with kosher salt and black pepper on all sides.
- Arrange wings skin-side up in a single layer, leaving a 1-inch gap between pieces for air circulation.
+ Show details− Hide details
Ready when: Wings are evenly spaced and uniformly seasoned
Tip: Don't crowd the wings; they need room for hot air to circulate and crisp the skin.
3
Roast wings until nearly cookedOven 425°F / 220°C
- Place both baking sheets on the middle and upper racks of a preheated 425°F (220°C) oven.
- Roast for 25 minutes, then swap sheets and rotate them 180 degrees.
- Continue roasting for another 15 minutes (40 minutes total).
- Wings should be golden-brown and mostly cooked through, but not yet fully tender.
+ Show details− Hide details
Ready when: Wings are golden-brown and starting to pull back from the bones; internal temp reads 160°F (71°C)
Tip: Rotating sheets halfway ensures even browning. Wings may release some fat onto the pan—this is normal and adds flavor.
4
Apply first glaze layerOven 425°F / 220°C
- Remove both baking sheets from the oven (keep the oven on at 425°F / 220°C).
- Working quickly, use tongs or two forks to toss all wings with about two-thirds of the glaze, ensuring each piece is coated.
- Return wings to the oven, spreading them out in a single layer again.
+ Show details− Hide details
Ready when: Wings are evenly coated with glossy glaze
Tip: Reserve some glaze for a final layer. Toss gently but thoroughly to avoid breaking the wings apart.
5
Finish and caramelizeOven 425°F / 220°C
- Roast the glazed wings for 7–8 minutes.
- Remove from oven and toss again with the remaining glaze.
- Return to oven for a final 5 minutes, until the glaze is bubbly, slightly caramelized at the edges, and the wings are deeply golden.
- The meat should be fork-tender and pulling slightly from the bones.
+ Show details− Hide details
Ready when: Glaze is bubbly and sticky, wings are deeply golden-brown, meat pulls easily from the bone, internal temp reaches 175°F (79°C)
Tip: The glaze should look sticky and glossy, not burnt. If edges are darkening too quickly, lower oven temp to 400°F (200°C) for the final bake.
6
Rest and garnish
- Transfer the finished wings to a serving platter lined with fresh cilantro (if using).
- Drizzle any remaining glaze from the pan over the wings.
- Sprinkle with toasted sesame seeds and pomegranate seeds for a festive finish.
- Serve warm, allowing 5 minutes for the glaze to set slightly.
+ Show details− Hide details
Ready when: Wings are glossy and sticky, ready to serve
Tip: Pomegranate seeds and sesame add texture and visual appeal—save these garnishes for just before serving so they stay fresh.

Good to know

Tips

Patting wings very dry before seasoning is crucial—excess moisture prevents browning and crisping. Use paper towels and press gently.
If your wings release a lot of fat during roasting, carefully pour off excess liquid from the pan about halfway through, keeping the wings on the sheet.
For extra crispy wings, increase the initial roasting time to 45 minutes total before adding the glaze; adjust the final glaze-and-roast time accordingly.
Pomegranate molasses is a pantry staple in Middle Eastern cooking and found in most grocery stores' international or specialty sections. It's worth keeping on hand for dressings, marinades, and sauces.

Make ahead

The glaze can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and stir well before using. Wings can be seasoned and arranged on baking sheets up to 4 hours ahead; cover with plastic wrap and refrigerate until ready to bake.

Storage & reheating

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–12 minutes, covered with foil, until warmed through. Do not microwave, as this will make the skin rubbery. Wings are best eaten fresh from the oven but are delicious at room temperature as well.

Substitutions

pomegranate molasses → pomegranate juice reduced by half on the stovetop (about 1 cup / 240 ml reduced to ½ cup / 120 ml) plus 1 tbsp balsamic vinegar. Homemade reduction will be slightly less tangy but achieves a similar sweet-sour balance.
honey → maple syrup or agave nectar in equal measure. Maple syrup adds a deeper, earthier sweetness; agave is more neutral. Adjust to taste.
fresh ginger → 1½ tsp ground ginger. Ground ginger is more potent—use less. The flavor will be warmer and less fresh-tasting.
fresh cilantro → fresh mint or parsley. Mint adds brightness and a cooling note; parsley is more subtle. Either complements the pomegranate well.