Pomegranate-Walnut Glazed Chicken Wings

Method

1. Heat the oven (oven) to 220 °C. Pat the wings very dry with paper towels; damp skin never crisps. Toss them in a bowl with the baking powder, salt and pepper until evenly coated; the baking powder is what makes the skin crackle like fried chicken.

   Add in this stepChicken wings (flats and drumettes) 600 gBaking powder 2 tspSalt 1 tspBlack pepper to taste

   oven

2. Set a wire rack over a 40×30 cm baking tray and spread the wings on it without touching. Bake (oven) for 40 min, turning once halfway, until the skin is deep golden and crisp and the juices run clear with no pink when you cut into the thickest one (75 °C inside).

   oven

3. Meanwhile, toast the walnuts in a dry pan over medium-low heat for 4 min and chop them coarsely.

   Add in this stepWalnuts 40 g

   medium-low heat

4. In a small saucepan, melt the butter with the finely grated garlic over medium-low heat until fragrant, then add the pomegranate molasses, honey and cinnamon and simmer for 3 min, until it bubbles in large, sticky bubbles. Don't reduce it too far or it sets hard as it cools.

   Add in this stepButter 15 gGarlic cloves 1Pomegranate molasses 3 tbspHoney 1½ tbspGround cinnamon ¼ tsp

   medium-low heat

5. Tip the hot wings into a large bowl, pour over the glaze and toss to coat. Pile onto a plate, scatter with the walnuts, pomegranate seeds and torn mint, and serve with the Greek yogurt.

   Add in this stepPomegranate seeds 2 tbspMint leaves 3 gGreek yogurt, for dipping 100 g