Cranberry Pomegranate Sticky Chicken Wings recipe on
Print Pin
0 from 0 votes

Cranberry Pomegranate Sticky Chicken Wings

Author Marlynn Schotland, Urban Bliss Life


  • 4 pounds chicken wings
  • 2 cups flour
  • 1 teaspoon garlic powder
  • 3 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika

For the glaze

  • 3 cups pomegranate juice
  • 1/2 cup cranberries
  • 1 1/2 cups honey
  • 1 tablespoon balsamic vinegar
  • 1/2 onion
  • 2 garlic cloves
  • 1/2 teaspoon fresh thyme leaves
  • Garnish: pomegranate seeds thinly 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.