By: Jay Calvert
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
Finished Product
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!
The Ingredients
White Habanero
Good Consistency
Shaken Wings
Cooked Wings
Adding the Glaze
Finished Product
23 responses to “Wing Recipe: “Better Than a Big Screen TV at a Super Bowl Party” Habanero Pomegranate Chicken wings”
“Better than a big Screen” ? Ok, that got my attention. Until I saw the “P” word. 🙁
Any suggestion for a substitute for the “P” juice? Uuuugh.
They do look tasty, that’s for sure. Looks like a great recipe for those that like pomegranates. This one just isn’t me. 🙁
Great pics Jay! 🙂
I love Pomegranates, that’s that caught my attention. Great looking photo’s too. This is one I’m going to try for sure.
I’m hungry 🙂
Not a pomegranate fan, but I wouldn’t hesitate to sample one of those bad boys, they look great. Kudos on creativity. Hey DK, stop being so closed minded. You can always feed them to Leroy & his dogs if you don’t like it.
[Comment ID #125823 Quote]
I’ve tried Poms, don’t like ’em. Nothing wrong with that. Nothig wrong with anyone not liking something. I just wanted to know if there was a suitable substitute because I don’t like ’em. I never dissed the recipe at all. Hell, I think it looks good enough to try it with something else.
You need to lay off that open minded carp. I’m honestly gettin’ tired of hearing it. Everything I’ve said that I don’t like, I’ve actually tried at some point. I’m open minded enough to try something at least once. Hell, I’m not the one that chicken shi**d out of mixing two blair’s sauces together.
I’ll tell you what, I’ll cook the damn pom wings, eat the PB&J,and whatever the hell else you want me to if you agree to try just one thing that I send you. Just one. I have some coffee I want you to try. I don’t give a rat’s ass if you like it or not. But if you don’t, then at least you are open minded enough to try it.
I’ve tried Pom’s, don’t like ’em. Hell Buddah, I even tried Wes’ sauce. I didn’t like it either, and I told him so. I’m up front and honest. Sorry if you see that as close minded.
Sorry for the rant, but this crap about being closed minded is just that, a load of crap.
Hot and sweet, these sound tasty! Honey and habaneros two of my favorite ingredients!
To all those that saw the ‘P’ word and didn’t even try the recipe you are missing out. I don’t like pomegranate’s or the juice either but combined with the rest of the ingredients it is only to be described as phenomenal. I agree with whoever tasted them that it is the best chicken wing I have ever tasted by far.
[Comment ID #125809 Quote]
You could probably substitute the Pomagranate for Pinapple or even Orange juice, these would work really well.
Thanks for all the comments everybody.
Jay
Wow DK, I was just teasing ya based on our Goobers chat. It was just one line. My apologies if I have been driving ya crazy with the open minded crack. I think you should never have been left guarding the TTF fridge. As for the coffee, umm well I tap out. Tap…tap…tap…
[Comment ID #125856 Quote]
Thanks Jay. The OJ sounds interesting. Pineapple maybe too sweet with th honey? I’ll give ’em a whirl with the OJ.
[Comment ID #125852 Quote]
I hear ya Buddah.
[Comment ID #125839 Quote]
😆 😆 😆
[Comment ID #125857 Quote]
Coffee’s already on the way. 😉 It was a rant Buddah, not a Hate. I still love ya and respect what you’re sayin’ bro. But I’m having one of those “I ain’t takin’ sh*t off anyone” days today. Sorry bro. 🙁
[Comment ID #125819 Quote]
Ummm, I just wanted to quote Parker. 😉 😀
Ya know, whether you’re a fan of the pom or not, you should give it a try. It’s a light vehicle for the heavier honey & garlic & peppers. The other juices would merry too much with the honey and go too far in the wrong direction. Looking for a little tart to contrast the honey, to deliver the hot with a back of garlic to make you smile. Follow the pom, my friend.
Rev. Biggles
Wait a cotton-picking second here. I see the confussion. The word “pom” if you had too many PBRs, the “m” might appear to be an “r” & a “n”. I can see why he doesn’t like “that” kinda juice. It ain’t my cup of tea either. Not that there is anything wrong with it.
Nice recipe Jay!
Will have to give this a try!
[Comment ID #125868 Quote]
I hear ya Boobduh.
[Comment ID #125871 Quote]
Yea, that’s it. 😉
Never once even THOUGHT of using Poms in a wing recipe. Now I am definately going to have to try it. The recipe sounds delicious!! Great entry!
What’s the heat level on the HSB scale? 1 TSP of crushed white habanero and 1 TBS of cayenne powder doesn’t seem like they would have too much kick? When I make these I want to make sure they let me know they’re HOT wings.
BTW…the recipe sounds awesome! Thanks for sharing.
Poms are cool as hell. Killer recipe!
[Comment ID #125904 Quote]
If you eat one, I’d say the heat scale (on the HSB scale) is about a 3 out of 10, if you eat 5, you are up to a 5/10, eat 7-10 you are up to about a 7/10)
They are tricky little things, novices say they are hot after one, but the sweetness is a counter agent. Eat 5 and your lips start turning red and numb, eat a pound of these and the nose is a-running, the brow is a-sweating, the brain is a-itching for more.
I gotta make some more.
I work with Jay and I can tell you this guy is dedicated to making great wings. He bought lights and growing equipment and has a ‘hot pepper grow op’ going in his basement!
These wings are fantastic. Jay makes a new wing recipe every few weeks and brings them into the office for everyone to try. I’d say his heat rating above is correct. Our office managers do not like _hot_ food. After one they said they were the best wings they had ever had. I *love* hot food and after 7 or 8 wings there was some sweat gathering on my brow.
The heat and the sweet balance each other out for a very unique flavour. Even for those who don’t like pomegranate, I would suggest trying them.
I’m takings wings to a Super Bowl party in a few hours and I’ve got the glaze reducing on the stove right now!
[…] but make chicken wings and developing new recipes since I entered last years HSB Wing off. … credit : […]
So I made these guys up on Sunday and they were great – will definately make them again, but will probably deep fry. I used one dried chocolate habanero pod from my 2007 garden and the heat was just right. I saved the pomegranate sauce/syrup that was left over and had it on pancakes yesterday. You gotta try that!
Gildo,
Glad you liked them, we had the sauce on some chicken breasts the other night. Can’t wait to try them on some ribs!
This is a great sauce recipe.. those who are whining about “I don’t like pomegranates, not for me” need to stop leaving posts on this page. As a matter of fact, do us all a favor and close your web browser right now and go sit in the corner. This page was ultimately created for people to comment on how the recipe ended up after readers have made it themselves as well as for questions and suggestions. As for the whiners though, you’ll definitely like this recipe. I’m a heat lover myself and since my local supermarket only carriers fresh habaneros and no dried ones, so I replaced the 1 teaspoon of crushed white habanero powder with 2 whole fresh minced red savina habanero peppers resulting in a wicked hot yet sweet and sassy kind of sauce. I now make this recipe on a regular basis and recommend it on everything from chicken wings to pork chops to chicken kabobs and even on vegetable hot off the grill. As a matter of fact I’m making some as I write this at 1:12 am so that I can bring it to work tomorrow and experiment it on some new dishes at the restaurant. The only thing I do want to say is that I did get this exact recipe off of a different website about a year before this one appears to be posted and I have no problem with that just as long as you never take credit for creating this dish. Enjoy, everyone!