Pomegranate Mint Feta Chicken Wings with Chilli Heat
Pomegranate molasses builds a tart, glossy glaze over smoky chicken wings, while mint and feta cool things down at the end. This recipe suits anyone after a fruit-led BBQ wing with more edge, more contrast and a lively finish.
Ingredients
For the wings
- 1½ kg chicken wings split into flats and drumettes
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp onion granules
- 1 tsp sweet paprika
- 1 tsp dried oregano
- ½ tsp chilli flakes
For the pomegranate chilli glaze
- 120 ml pomegranate molasses
- 2 tbsp runny honey
- 2 tbsp lemon juice
- 2 garlic cloves finely grated
- 1 tsp Aleppo pepper or pul biber
- ½ tsp chilli flakes
- 1 tbsp extra virgin olive oil
- 1 pinch sea salt
For the mint feta finish
- 50 g feta crumbled
- 15 g fresh mint leaves finely sliced
- 1 tbsp pomegranate seeds
- 1 tsp lemon zest
Instructions
Season the wings
- Pat the wings dry and place them in a large bowl. Add the olive oil, salt, pepper, onion granules, paprika, oregano and chilli flakes.
- Toss well until evenly coated. Refrigerate for 30 minutes to 1 hour if you have time, though they can also be cooked straight away.
Make the glaze
- In a small bowl or pan, combine the pomegranate molasses, honey, lemon juice, garlic, Aleppo pepper, chilli flakes, olive oil and a small pinch of salt.
- Warm gently if needed, just until loosened and easy to brush. Don’t boil it down too much before it ever reaches the wings.
Prepare the finish
- Mix the crumbled feta, sliced mint, pomegranate seeds and lemon zest in a small bowl. Set aside.
- Keep this chilled or in a cool place until the wings are ready. It’s meant to feel fresh against the hot glaze.
Set up the BBQ
- Prepare the BBQ for two-zone cooking at around 200 to 220°C. Lightly oil the grates if needed.
- Take the wings out of the fridge about 15 minutes before cooking.
Cook the wings through
- Place the wings on the cooler side of the grill. Close the lid and cook for 20 to 25 minutes, turning a couple of times, until the fat has started to render and the skin is set.
- Move them to the hotter side and cook for another 6 to 8 minutes so they take on some colour before glazing.
Glaze in stages
- Brush a thin layer of the pomegranate chilli glaze over the wings. Cook for 1 to 2 minutes, turn, then glaze the other side.
- Repeat 2 or 3 times until the wings are glossy, darkened in places and cooked through to at least 74°C. Keep moving them away from any fierce flare-ups.
Finish and serve
- Pile the wings onto a platter. Scatter over the mint, feta, pomegranate seeds and lemon zest while they’re still hot.
- Serve straight away. These wings are best when the glaze is tacky and warm and the topping is cool and fresh.
Notes
Pomegranate molasses is the backbone here. It’s thick, tart and intense, which is why it works better than plain juice for a wing glaze. It clings. It reduces. It gives the wings that dark ruby shine without needing loads of sugar. I still add a little honey because pomegranate molasses on its own can be very sharp, and I want balance rather than a face-scrunching glaze.
Mint needs to stay fresh, so I never cook it into the glaze. The same goes for the feta. They’re finishing ingredients and the wings are better for it. Aleppo pepper is ideal because it brings warmth with a gentle fruitiness, though regular chilli flakes are fine if that’s what you’ve got. The pomegranate seeds aren’t essential, though I like the extra pop they bring over the top.
Nutrition
Calories: 586kcalCarbohydrates: 13gProtein: 37gFat: 43gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gCholesterol: 166mgSodium: 760mgPotassium: 445mgFiber: 1gSugar: 11gVitamin A: 670IUCalcium: 119mgIron: 2.3mg
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