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1 teaspoon vegetable oil
2 pounds chicken wings (10 to 12 wings)
Juice and finely grated zest of 1 lime
One container La Boîte Sour Lime Seasoning
1 teaspoon kosher salt, plus more for seasoning
2 teaspoons sugar
1 teaspoon freshly ground black pepper, plus more for seasoning
⅓ cup pomegranate molasses
Chopped scallion greens, for serving
Pomegranate seeds, for serving
Line a large rimmed baking sheet with foil, set a rack on top of the sheet, and grease the rack lightly with vegetable oil.
In a large bowl, toss the wings with the lime juice and zest, then arrange them on the sheet, fleshy-side down, leaving space between each wing. Combine the Sour Lime with the salt, sugar, and pepper in a small bowl.
Sprinkle half the mixture evenly over the wings, pressing it in gently with your hands. Flip the wings then sprinkle and press in the other half of the mixture. If you have time, place the wings in the refrigerator for at least 2 hours and up to 24 hours (if you have room, leave them uncovered; this helps dry out the skin and crisp it up).
Preheat the oven to 400°F.
Leaving the wings on the rack over the baking sheet, bake them until they’re sizzling and the meat is cooked, 40 to 45 minutes.
Remove the wings from the oven, brush both sides with the pomegranate molasses, arrange the wings fleshy-side up on the rack, and return to the oven until the wings caramelize slightly, 5 to 6 minutes. Remove from the oven and season generously with salt and pepper.
To serve, transfer to a plate and sprinkle with the scallions and pomegranate seeds.
Photo © Dan Perez
Recipes adapted from Sababa: Fresh, Sunny Flavors From My Israeli Kitchen