Moroccan Ras El Hanout Chicken Wings with Pomegranate Glaze
A flavorful journey with spice and sweetness
Delight in these succulent chicken wings spiced with Ras El Hanout and drizzled with a tangy pomegranate glaze.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Chicken Wings
For the Pomegranate Glaze
For Garnishing
Preparation
Marinating the Chicken Wings
Prep the wings
Rinse and pat dry the chicken wings thoroughly.
Make the marinade
In a large bowl, combine olive oil, Ras El Hanout, salt, and pepper.
Marinate the wings
Toss the chicken wings in the marinade, ensuring an even coat. Cover and refrigerate for at least 1 hour or overnight.
For deeper flavor, marinate overnight.
Preparing the Pomegranate Glaze
Combine ingredients
In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, and salt.
Simmer
Bring to a simmer over medium heat, stirring occasionally.
Reduce glaze
Continue to simmer until the glaze is reduced by half and slightly thickened.
Do not over-reduce; it should still be pourable. For a bolder flavor, add a pinch of chili flakes.
Cooking Process
Baking the Wings
Preheat the oven to 400°F (200°C) and line a baking sheet with foil. Arrange the marinated wings on the sheet and bake for 40 minutes.
Glazing the Wings
In the last 10 minutes of baking, brush the wings with the pomegranate glaze.
Final Touch
Broil the wings on high for 2-3 minutes for a caramelized finish.
Plating & Serving
Moroccan Ras El Hanout Chicken Wings with Pomegranate Glaze
Moroccan Ras El Hanout Chicken Wings with Pomegranate Glaze
Plating & Serving
Arrange the glazed wings on a platter and sprinkle with pomegranate seeds and cilantro for a vibrant and aromatic presentation.