The Lebanese were on to something when they decided to toss food in a garlic and pomegranate molasses mixture. These chicken wings are are lightly spiced and pan fried. But their real flavor comes from the addition of a lot of crushed garlic, lemon juice, fresh coriander, and sticky tangy pomegranate molasses.
I picked up the recipe from Chicho’s Kitchen, a Lebanese living in Paris.
1 kg chicken wings
6 cloves of garlic
1/4 tsp allspice
1/4 tsp white pepper
1/4 tsp cinnamon
1/4 tsp coriander
1/4 cup pomegranate molasses
2 Tbsp of olive oil
1/2 a lemon, juice
1/3 cup coriander, finely chopped
1 tsp salt & pepper to taste
Cut the wings at the joints and discard the tip.
Season the chicken wings with salt and pepper. Then add the spices and mix well.
In a heavy bottomed pan, heat the olive oil. Add the chicken wings and saute for about 10 min on each side, until they’re nicely browned and done.
Once cooked on both sides, add the minced garlic, lemon juice, and chopped coriander and cook for another 3 to 5 mn.
Finally add the pomegranate molasses, mix well and let it sit for about 5 min before serving.