Cookbook Review

Recipe for sticky honey, pomegranate, and Ottoman-spiced chicken wings

Serves 4

This recipe is outstanding even with bottled pomegranate juice (much easier than trying to juicea pomegranate). Pomegranate molasses is widely available in specialty and Middle Eastern markets.


1tablespoon ground
1tablespoon ground mint
½teaspoon ground black pepper
¼tablespoon ground
1tablespoon ground cumin
¼tablespoon ground ginger
¼tablespoon ground fennel
¼tablespoon ground
½tablespoon ground sumac

1. In a bowl, combine the oregano, mint, pepper, cinnamon, cumin, ginger, fennel, allspice, and


2. Mix well.

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4tablespoons pomegranate molasses
cup pomegranate juice
1tablespoon honey
2cloves garlic, crushed
2pounds chicken wings

1. In a bowl, combine the pomegranate molasses, juice, honey, and garlic. Add the chicken wings and thoroughly coat with the
marinade. Cover and refrigerate for at least 4 hours or up to overnight.

2. Set the oven at 400 degrees.

3. On a large rimmed baking sheet, arrange the wings in one layer. Sprinkle liberally with the spice blend, setting aside 1 tablespoon for later.


4. Roast the wings for 30 to 40 minutes, or until golden brown. Sprinkle with the remaining spice mixture. Adapted from “Orient Express”