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.