- 12 shallots, minced
- 4 cloves garlic, minced
- 2 cups red wine
- 2 tablespoons pomegranate syrup
- 1 tablespoon honey
- 1 tablespoon rock salt, divided
- 1 tablespoon soy sauce
- 1 tablespoon sumac
- 8 black peppercorns
- 6 whole cloves, ground
- 1 teaspoon cornstarch
- 1 pinch Aleppo pepper flakes, or to taste
- 12 chicken wings
- 1 teaspoon poppy seeds
- Preheat oven to 350 degrees F (175 degrees C).
- Combine shallots and garlic in a large skillet over medium heat; cook and stir until starting to brown, about 5 minutes. Pour in red wine. Add pomegranate syrup, honey, a few pinches of rock salt, soy sauce, sumac, peppercorns, cloves, cornstarch, and Aleppo pepper. Cook and stir until sauce thickens and coats the spoon, 5 to 10 minutes.
- Spread chicken wings in a baking dish; sprinkle some rock salt on top. Pour sauce over chicken; spread evenly with a brush.
- Bake in the preheated oven, basting occasionally with the brush, until chicken is no longer pink in the center, about 45 minutes. Turn on the broiler; broil chicken until dark, about 10 minutes. Sprinkle poppy seeds on top.
07/17/2019
recipepes.com
chicken in red wine reduction, recipe
PT15M
PT1H
5
455 calories
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