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Chicken wings get a big-flavored lacquery glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.

Makes 24 servings

¾ cup pomegranate juice

½ cup soy sauce

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2 tablespoons very finely minced peeled fresh ginger

1 tablespoon minced fresh garlic

1 tablespoon of lemon zest

¾ cup sugar

½ teaspoon red pepper flakes

¼ cup fresh lemon juice

3 tablespoons cornstarch

1 dozen whole chicken wings or 2 dozen drummettes, about 2½ to 3 pounds

Garnish: ½ cup pomegranate perils (see note) and thinly sliced green onion tops

1. In a small saucepan, whisk together the pomegranate juice, soy sauce, ginger, garlic, lemon zest, sugar, pepper flakes, lemon juice and cornstarch. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.

2. If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.

3. Preheat an oven to 375 degrees.

4. Add the sauce mixture to the bowl with the chicken and mix well to coat the chicken evenly. Spray a 9- by 13-inch baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.

5. Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chicken pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazy. Total cooking time should be about 1 hour.

6. Stir the drummettes in the sauce once more, then transfer the chicken to a serving platter. Sprinkle with the pomegranate seeds and scallions.

Note: Pomegranate seeds, called “perils,” can be purchased or you can easily remove them from a fresh pomegranate with this trick: Cut it across crosswise and hold over a bowl, smack the back of the fruit with a wooden spoon — the seeds will fall out with ease.

© 2013 Kathy Casey Food Studios,

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