Garnish: pomegranate seedsthinly sliced green onions
Preheat oven to 400 degrees.
Grease a roasting rack over a shallow baking pan; set aside.
In a large bowl, sift together flour, garlic powder, salt, pepper, and paprika.
Add chicken and coat with the flour mixture. Shake off excess flour mixture and place chicken skin-side up on the rack.
Bake for about 45-55 minutes, just until the chicken is cooked and skin should be slightly crispy.
To make the glaze
In a medium saucepan over medium heat, whisk together pomegranate juice, honey, balsamic vinegar, then add the cranberries, onion, and garlic. Bring to a boil, then reduce heat and allow to simmer for about 20 minutes or until sauce is slightly thickened into a nice glaze.
Strain the liquid out into a bowl; discard the onion, garlic, and cranberries. Toss the cooked chicken into the glaze, coating each chicken wing completely.
Plate chicken and sprinkle a garnish of pomegranate seeds and sliced green onions.
Serve and enjoy immediately, or keep warm in a 225 degree oven until ready to serve.
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