• 2 pounds chicken wings
  • 1 cup flour
  • 1½ teaspoons garlic powder
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1 teaspoon of cayenne pepper
  • 1½ cups pomegranate juice
  • ¾ cup honey
  • 1¼ teaspoons sriracha
  • 2¼ teaspoons dijon mustard
  • 2 teaspoon balsamic vinegar
  • ½ onion,  whole
  • 2 teaspoons garlic 
  • Sliced green onion and pomegranate seeds for garnish
  1. Preheat oven to 400 degrees.
  2. Place chicken in a pan. Spray with olive oil cooking spray or coconut oil spray.
  3. In a large plastic bag, combine flour, 1 ts of garlic powder, salt, pepper and cayenne. Add chicken wings in batches and shake bag. Remove wing from bag, shaking off all excess flour. Place on rack, skin side up. Bake for about 45 minutes until crispy and cooked through.
  4. While the wings are baking, make glaze. Whisk together pomegranate juice through balsamic vinegar. Throw in half onion and garlic powder. Bring mixture to a boil and then reduce to a simmer until thickened and reduced by almost half, about 20 minutes. Remove onion and garlic. Set aside.
  5. Once wings are crisp and cooked through, remove from oven and toss with glaze and sprinkle with pomegranate seeds and sliced green onion.