Why You’ll Love Pomegranate + Hot Honey Chicken Wings Recipe
I love this recipe because it transforms simple wings into something bold and memorable. The baking powder helps them crisp in the oven without frying, and the glaze adds layers of flavor with very little effort. Whether I’m hosting, snacking, or making a casual dinner, these wings disappear fast.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the wings 4 pounds chicken wings, separated into drumettes and flats 1 teaspoon baking powder (NOT baking soda) 1/2 teaspoon salt 2 teaspoons garlic powder Pinch of cracked pepper
For the glaze 3/4 cup pomegranate fruit jelly 1/2 cup pomegranate juice (unsweetened) 1/4 cup hot honey 1 clove garlic, smashed 2 tablespoons soy sauce
For serving (all optional) 1/2 cup pomegranate arils 1/2 cup sliced scallions 2 tablespoons sesame seeds carrots and celery sticks blue cheese or ranch dressing
Directions
I adjust the oven rack to the upper-middle position and preheat to 450°F. I line a rimmed baking sheet with foil and set a heat-proof wire rack on top, spraying it lightly.
I pat the chicken wings very dry with paper towels, squeezing out as much moisture as possible.
In a small bowl, I whisk together the baking powder, garlic powder, salt, and pepper, then sprinkle it over the wings. I toss until all the pieces are evenly coated.
I arrange the wings on the rack with about an inch of space between each one.
I bake for 30 minutes, flip the wings, and continue baking for another 20–30 minutes until they are crisp and golden.
Meanwhile, I combine all the glaze ingredients in a small saucepan over medium heat. I simmer for 8–10 minutes, watching closely so it doesn’t burn. I remove and discard the garlic clove.
I place the glaze in a large bowl. When the wings come out of the oven, I toss them thoroughly in the glaze.
I return the coated wings to the oven for 15–18 minutes, turning them halfway through so the glaze caramelizes evenly.
I let the wings cool for 10 minutes, then sprinkle with pomegranate arils, sesame seeds, and scallions. I serve with dipping sauces and vegetable sticks.
Servings and Timing
This recipe serves about 6–8 people. Prep time is roughly 15 minutes, bake time about 1 hour total (plus glazing time), for a total of about 1 hour 20 minutes.
Variations
I sometimes add a splash of rice vinegar to the glaze for extra tartness.
I love using chili crisp or gochujang instead of hot honey for a different style of heat.
I toss in orange zest for a bright citrus element.
I make them milder by replacing the hot honey with regular honey.
Storage/Reheating
I keep leftover wings in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 375°F oven until the skin crisps again. These wings also freeze well before glazing; I bake them straight from frozen and add the glaze at the end.
FAQs
Can I air-fry the wings?
Yes, I air-fry at 380°F for 18–22 minutes, shaking halfway.
Do I have to use baking powder?
Yes, the baking powder helps create that crispy oven-baked texture.
Can I use frozen wings?
Yes, but I thaw and pat them fully dry before seasoning.
Can I make the glaze ahead?
Absolutely—I simmer it the day before and warm it gently before using.
Can I adjust the heat level?
Yes, I use more or less hot honey depending on how spicy I want the wings.
How do I prevent burning?
I keep an eye on the glaze during both stovetop cooking and oven caramelizing.
Can I grill the wings?
Yes, I grill them until crisp and then toss with the glaze in the last few minutes.
Can I substitute regular honey?
Yes, but the wings will be sweet without much heat.
Why did my wings not crisp up?
They may not have been dry enough; I blot aggressively before seasoning.
Can I double the recipe?
Yes, I use two sheet pans and rotate them halfway through baking.
Conclusion
I love how these pomegranate + hot honey chicken wings bring together bright fruitiness, spicy sweetness, and irresistible crispiness. They’re easy enough for a last-minute game-day snack but impressive enough for any gathering. Once I set them out, they never last long.
Crispy oven-baked chicken wings tossed in a glossy pomegranate and hot honey glaze—sweet, tart, spicy, and irresistibly sticky. A crowd-pleasing appetizer perfect for game day or casual gatherings.
Ingredients
For the wings:
4 pounds chicken wings, separated into drumettes and flats
1 teaspoon baking powder (NOT baking soda)
1/2 teaspoon salt
2 teaspoons garlic powder
Pinch of cracked black pepper
For the glaze:
3/4 cup pomegranate fruit jelly
1/2 cup unsweetened pomegranate juice
1/4 cup hot honey
1 garlic clove, smashed
2 tablespoons soy sauce
For serving (optional):
1/2 cup pomegranate arils
1/2 cup sliced scallions
2 tablespoons sesame seeds
Carrot and celery sticks
Blue cheese or ranch dressing
Instructions
Adjust the oven rack to the upper-middle position and preheat to 450°F (230°C). Line a rimmed baking sheet with foil, set a wire rack on top, and spray lightly.
Pat the wings very dry with paper towels.
In a small bowl, whisk the baking powder, garlic powder, salt, and pepper. Sprinkle over the wings and toss to coat evenly.
Arrange wings on the rack with space between them.
Bake for 30 minutes. Flip the wings and bake another 20–30 minutes until crisp and golden.
Meanwhile, make the glaze: combine pomegranate jelly, juice, hot honey, smashed garlic, and soy sauce in a saucepan. Simmer 8–10 minutes, watching closely, then discard the garlic.
Transfer the glaze to a large bowl. Toss the hot wings thoroughly in the glaze.
Return glazed wings to the oven for 15–18 minutes, flipping halfway, until the glaze caramelizes.
Cool 10 minutes, then top with pomegranate arils, sesame seeds, and scallions. Serve with dipping sauces and vegetable sticks.
Notes
Add a splash of rice vinegar to the glaze for extra tang.
Swap hot honey for chili crisp or gochujang for a different heat profile.
Add orange zest for citrus brightness.
For milder wings, use regular honey instead of hot honey.
Freeze unglazed baked wings and glaze them after reheating.
