servings
- 250 ml pomegranate juice
- 125 ml light soy sauce
- 1 tbsp molasses or honey
- 2 tbsp fresh ginger, peeled and finely grated
- 2 garlic cloves peeled and crushed
- 160 g dark brown sugar
- Pinch dried chilli flakes
- 2 star anise
- 24 chicken wings trimmed
- Preheat the oven to 180°C.
- In a small saucepan over medium heat, combine all of the ingredients — except the chicken wings — and simmer until reduced and slightly thickened, about 30 minutes. Remove from the heat and allow to cool slightly.
- Toss the chicken wings in the sauce, then place them in a large roasting dish and cook in the preheated oven for 20 minutes.
- Turn the wings and roast for a further 10 minutes, until tender and sticky.