Chicken Wings , Chipolte , pomegranate
Ingredients
This is different from any other wings. It is not too sweet, not too spicy and the pomegranate flavor comes through. Using the Big Green Egg has produced a wing crispy on the outside and juicy on the inside with a great smokey flavor.
18 whole chicken wings or 36 separated wing parts
salt and pepper (for a rub)
2 teaspoons ground cumin 3 teaspoons hot chili powder 1 teaspoon ground chipotle peppers 1 teaspoon mustard powder 1 1/2 cup finely diced onion 2 cups ketchup 1/4 cup molasses 1/2 cup pomegranate molasses 1/4 cup brown sugar 1/4 cup whole-grain mustard 1 teaspoon granulated garlic 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 cup fresh pomegranate seeds (optional)
Directions
At least 2 hours before you plan to serve, heat a large saucepan over medium-high heat. As mentioned above, turn on your vent hood. Add the cumin, chili powder, chipotle, coriander, and mustard seed, and toast in the bottom of the pan for about 2 minutes, or until the spices begin to release a pungent, toasty aroma.
Add remaining ingredients and whisk to combine. Cook over medium-high heat for about 5 minutes, stirring constantly. Reduce heat to low and simmer for about 2 hours.
While your sauce is simmering, prepare your smoker for cooking. In my large Big Green Egg, I set up for indirect cooking using my plate setter legs up, with a drip pan between the legs. I used apple wood for smoke flavor. Let the temperature stabilize at 375 degrees.
If you're using whole wings, separate the drumstick from the wing, and discard the wing tip. Sprinkle the wings with salt and pepper to taste.
Cook for about 40 minutes. Pull the wings out of the smoker, and put into a large bowl. Pour about 1 cup of the pomegranate sauce over them and toss to coat. If you decide to use the fresh pomegranate seeds, put them in with the sauce. Use remaining sauce for dipping, or freeze and save for a later occasion.
