Wing Recipe: “Better Than a Big Screen TV at a Super Bowl Party” Habanero Pomegranate Chicken wings

I have done nothing but make chicken wings and developing new recipes since I entered last years HSB Wing off. I have come up with a few unique combination’s, such as the Curry Wings that I submitted at the Turkey Day Recipe Contest in November. When trying to think of something unique for this contest, I came up with this recipe.

I made the first batch, not even knowing if it would work out. It did, and I haven’t changed a thing since.
I made another batch the next morning to bring into my official taste testers at work and was told by all that these were amazing. One person even said, after only having one wing “This is the best chicken wing that I have ever had”.

I know that if you serve these wings at your Super bowl party, you will be the king or queen of the block. They have a real kick to them, but the sweetness encourages even the amateur chili head to keep coming back for more. The pain is worth it.

I really hope that everybody enjoys them!

Thanks again for this opportunity,

Jay Calvert
London, Ontario, Canada

Habanero Pomegranate Glaze (Makes enough for 4 LBs of Wings. Make this amount even if making only 2 lbs, would be great on ribs, pork tenderloin or chicken)

2 Cups 100% Pomegranate Juice (1 Personal Drink size of POM available at the grocery store in the produce section)
3 Crushed Garlic cloves
1 1/2 Cups Liquid Honey
1 Tsp Dried, crushed Habanero (I used White Habanero that I grew and dried out last summer)

Chicken Wing Seasoning (Divide portions by 2 if only making 2 lbs)
1 Tsp Onion Powder
2 TBSP Garlic Powder
2 TBSP Seasoned Salt
1 TBSP Cayenne Powder

4 Lbs of Chicken Wings

Preparation
1. Mix the seasoning blend in a small bowl

2. In a large Zip lock bag divide wings into 2 – 3 batches, and 1/2 to 1/3 of the season to the bag and shake until all wings have been covered, put in refrigerator while you reduce the glaze.

3. Mix ingredients for glaze and place on stove at low to medium, reduce for about an hour until there is about 1 1/2 cups and the mixture is a syrup consistency. Stir occasionally ensuring it doesn’t burn or boil over. If it leaves a nice glaze on the spoon after letting it drain for 30 seconds, you are done. Let cool to thicken more.

4. Place seasoned wings skin side up for crispy wings, on a baking sheet. (I use a wire grate sprayed down with PAM to prevent sticking on top of the baking sheet), repeat with the remaining wings

5. Preheat oven to 400 F

6. Bake wings for 40 minutes

7. When the wings are done let sit for a few minutes then place them in a Tupperware container and add some glaze, cover and shake it up to coat the wings.

Enjoy!