The Australian Women's Weekly

A moveable feast

Sticky pomegranate barbecued chicken wings

SERVES 6-8 PREP AND COOK TIME 1 HOUR 15 MINUTES

¾ cup (165g) firmly packed brown sugar
1 cup (250ml) pomegranate juice
1½ tablespoons pomegranate molasses
3 cloves garlic, crushed
¼ cup (60g) barbecue sauce
2 tablespoons sriracha sauce
2kg chicken wing drumettes
1 tablespoon extra virgin olive oil
2 tablespoons fresh pomegranate seeds

1 Preheat oven to 220°C (200°C fan-forced). Line two oven trays with baking paper.

2 Combine sugar, juice, pomegranate molasses, garlic and sauces in a medium saucepan; season. Bring to the boil. Reduce heat to medium; cook, simmering, stirring occasionally, for 20 minutes or until sauce is reduced by half and thickened.

3 Meanwhile, combine chicken pieces and oil; spread, in a single layer, between trays. Season with salt and freshly ground pepper and roast 20 minutes.

Remove from the oven and

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