Pomegranate Wings with Five Spice

Updated: Jan 25


Pomegranate Wings with Five Spice are gorgeous and so delicious. Brad says they are the best wings he has ever eaten. I agree. The wings are marinated in pomegranate juice, pureed beets, and five spice seasoning. They are then roasted on high heat and then tossed with a special sauce with includes pomegranate syrup. Perfect nibbling while watching any game, entertaining or sharing with family these wings are awesome.



Ingredients for Five Spice Pomegranate Wings:


3 pounds chicken wingettes

3 teaspoons five spice

3 fresh beets

5-6 tablespoons pomegranate juice

cooking spray


Sauce:

combine and set aside...

2 tablespoons lite tamari sauce or light soy sauce

1/2 cup hoisin sauce

1 tablespoon seasoned rice wine vinegar

3 cloves garlic, minced

2 tablespoons chopped ginger

1/2 teaspoon Sriracha sauce


Garnish:

3 tablespoons pomegranate seeds

2 tablespoons chopped parsley


You will also need a blender. I have a Vitamix and love it. Click HERE for more information on my Vitamix.


This is also another recipe that I use food prep gloves. Working with fresh red beets is a tricky business. Wearing the gloves keep my hands clean and prevent staining them red. Click HERE to learn more about the gloves.


Time-Saving Tips: The marinade can be prepared a day in advance and kept in the refrigerator until ready to use. Use disposable foil pans for easy clean-up.


Let's see what we need.


Now let's make the wings.


Peel and cut beets into large dice and then add to the blender. Puree until pieces are chopped up. Add about 5-6 tablespoons of pomegranate juice to the blend. Blend until smooth and the mixture is thick but pourable.


Pour the beet mixture into a bowl and add the five spice powder. Once combined add it to the plastic bag filled with the wingettes. Seal the bag and move it around with your hands to evenly coat the wings with the marinade. Once evenly coated place bag in the refrigerator for 6 hours. I decided to put the bag in yet another bag to safeguard from any possible leakage.


Preheat the oven to 450-degrees. Using the cooking spray coat the bottom of the baking pan. Since I am all about not letting the beet juice take over my kitchen or my shirt sleeve I carefully cut open the baggies and transferred the chicken wings to the prepared pan. It was a very neat process. Just place the bag on the counter and cut off the top side of the bag facing the ceiling. Once all of the wings have been added to the pan spray them with the cooking spray. Place in the oven and roast for about 45 minutes or until desired crispness. Turn the wings over once while roasting.


Once the wings are cooked take out of the pan. Lightly tap the entire pan onto the stove or a hard surface to help loosen up the wings. Pour the sauce over the wings and combine thoroughly. Put wings on a platter and add garnishes.


The wings are ready! They are so delicious that you would be amazed. The combination of flavors and the added pop and brightness of the pomegranate seeds really make these outstanding. You might want to nibble on a couple before serving because they will disappear quickly. I promise you, your family, and guests will just love these.


Enjoy!


Five Spice Pomegranate Wings:


  • 3 pounds chicken wingettes

  • 3 teaspoons five spice

  • 3 fresh beets

  • 5-6 tablespoons pomegranate juice

  • cooking spray

  • Sauce:

  • combine and set aside...

  • 2 tablespoons lite tamari sauce or light soy sauce

  • 1/2 cup hoisin sauce

  • 1 tablespoon seasoned rice wine vinegar

  • 3 cloves garlic, minced

  • 2 tablespoons chopped ginger

  • 1/2 teaspoon Sriracha sauce

  • Garnish:

  • 3 tablespoons pomegranate seeds

  • 2 tablespoons chopped parsley

  • You will also need a blender. I have a Vitamix and love it. Click HERE for more information on my Vitamix.

  • This is also another recipe that I use food prep gloves. Working with fresh red beets is a tricky business. Wearing the gloves keep my hands clean and prevent staining them red. Click HERE to learn more about the gloves.

  • Peel and cut beets into large dice and then add to the blender. Puree until pieces are chopped up. Add about 5-6 tablespoons of pomegranate juice to the blend. Blend until smooth and the mixture is thick but pourable.

  • Pour the beet mixture into a bowl and add the five spice powder. Once combined add it to the plastic bag filled with the wingettes. Seal the bag and move it around with your hands to evenly coat the wings with the marinade. Once evenly coated place bag in the refrigerator for 6 hours. I decided to put the bag in yet another bag to safeguard from any possible leakage.

  • Preheat the oven to 450-degrees. Using the cooking spray coat the bottom of the baking pan. Since I am all about not letting the beet juice take over my kitchen or my shirt sleeve I carefully cut open the baggies and transferred the chicken wings to the prepared pan. It was a very neat process. Just place the bag on the counter and cut off the top side of the bag facing the ceiling. Once all of the wings have been added to the pan spray them with the cooking spray. Place in the oven and roast for about 45 minutes or until desired crispness. Turn the wings over once while roasting.

  • Once the wings are cooked take out of the pan. Lightly tap the entire pan onto the stove or a hard surface to help loosen up the wings. Pour the sauce over the wings and combine thoroughly. Put wings on a platter and add garnishes.

  • Time-Saving Tips: The marinade can be prepared a day in advance and kept in the refrigerator until ready to use. Use disposable foil pans for easy clean-up.


2018 Cranberry Walk