3/4 cup pomegranate juice 1/2 tsp red pepper flakes
1/2 cup soy sauce 2 tbsp very finely minced peeled fresh ginger
1 tbsp lemon zest 3/4 cup sugar
1/4 cup fresh lemon juice 3 tbsp cornstarch
1 dozen whole chicken wings or 2 dz
drummettes, about 2 1/2-3 lbs
In a small saucepan, whisk together the pomegranate juice, soy sauce, ginger, garlic, lemon zest, sugar, pepper flakes, lemon juice and cornstarch. Set the pan over medium heat and bring to a boil, whisking constantly to thicken. Mixture will be very thick. Let cool. If using whole wings, disjoint and put them in a large bowl and set aside. Preheat oven to 375. Add the sauce mixture to the bowl with the chicken and mix well to coat evenly. Line a 9x13 pan with either two sheets regular tin foil or one sheet heavy-duty tin foil. Spray foil lightly with cooking spray. Arrange the chicken and the rest of the sauce in a single layer in the pan. Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chicken pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazy. Total cooking time should be about one hour.
Stir the chicken in the sauce once more, then transfer chicken to a serving platter. Bon appetit!