Foodie Blogroll

Thursday, July 14, 2011

Pomegranete Chipotle Wings

I first heard of pomegranate molasses on Joumana's blog Taste of Beirut, so I picked up a bottle, along with some rose water the next time I was at the Sahara restaurant and market. I love visiting her blog, she has so many good tips and wonderful middle eastern recipes, along with stunning photos. I have tried a few of her recipes now, and just had to get some of the things she had mentioned and see for myself...

I absolutely love this pomegranate molasses. It has a tart sweet taste...I could eat the whole bottle. You can use it in cocktails and sauces. I even add it to my black beans.

While I was out shopping, can't remember where I saw it, but they had a jar of pomegranate chipotle BBQ and dipping sauce. The combination sounded great and I remembered I had this bottle of pomegranate molasses at I thought I would see what I could come up with to make it at home. What better way to try it than on wing!!

Pomegranate Chipotle Sauce:

1/3 cup pomegranate molasses
2 tablespoons chipotle with adobo sauce (you can push the chilies through a sieve they're pretty soft out of the can, or fine chop)
2 tablespoons red current jam or jelly
1 tablespoon olive oi
1 tablespoon balsamic vinegar (or apple cider vinegar)
1 tablespoon honey
1 teaspoon dijon mustard
1/2 teaspoon cumin
1/2 teaspoon garlic
1/4 tsp salt
1/4 teaspoon allspice

You can heat everything up in a sauce pan until bubbly and well blended. If you want to make it like a sauce and some water, citrus juice or broth and cook it for awhile until it gets the consistency that you like.

I prepared the chicken wings, cut the tip and split the remainder at the joint, salt and pepper and sprayed with a bit of oil. Spread out on a stoneware bar pan lined with parchment paper (for easier clean up), bake at 400 F for 50-60 minutes. Turn them halfway through the baking time and the last 15 minutes brush on the sauce. If you like it more caramelized brush it on sooner, but be careful the sauce doesn't burn. I didn't heat the sauce just mixed it up and brushed it on. Usually when I make wings I'll bake them and then toss with the buffalo sauce, cajun seasoning or teriyaki sauce in a big bowl when the come out of the oven or fryer (if you happen to fry your wings).

Great on the grill too, but I didn't have time to get the charcoal going. I liked how the glaze became nice and caramelized when baked with the wings. I didn't make it too spicy hot for my husband, but you can always adjust the heat. It wasn't too sweet for me, but again you can make it sweeter if you like .

I was lucky to get a couple of photos, everyone was hungry and I got started late. So they aren't the best all laid out and pretty, but at least I remembered to take one!

Talk about the lazy hazy crazy days of summer! That's a big yawn from our neighbor's cat that thinks he lives at our house.