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Zaatar-Spiced Grilled Chicken Wings Recipe with Pomegranate Glaze

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Flavorful za’atar-spiced grilled chicken wings with a sticky, tangy pomegranate glaze that delivers a perfect balance of Middle Eastern herbs and sweetness. Easy to prepare and perfect for entertaining or quick weeknight dinners.

Ingredients

Scale
  • 2 pounds chicken wings, split at the joints and patted dry
  • 2 tablespoons za’atar spice blend (with sumac, thyme, sesame seeds, and oregano)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup (60 ml) pomegranate molasses
  • 1 tablespoon honey
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnishes: fresh parsley or mint leaves, pomegranate seeds

Instructions

  1. Rinse the chicken wings and pat them completely dry with paper towels. Split whole wings at the joints into drumettes and flats. Place wings in a large bowl.
  2. In a dry skillet over medium heat, lightly toast the za’atar blend for 2-3 minutes until fragrant, stirring constantly to avoid burning.
  3. Add olive oil, minced garlic, lemon juice, salt, and pepper to the toasted za’atar. Mix well and pour over the wings. Toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  4. In a small saucepan, combine pomegranate molasses and honey. Warm over low heat, stirring occasionally, until slightly thickened and glossy (about 5 minutes). Remove from heat and set aside.
  5. Preheat grill to medium-high heat (375°F to 400°F). Lightly oil the grates to prevent sticking.
  6. Place wings skin-side down on the grill. Cook for 7-10 minutes per side, turning once or twice, until skin is crisp and golden and internal temperature reaches 165°F (74°C). During the last 5 minutes, brush wings generously with the pomegranate glaze every few minutes to build a sticky, shiny coating.
  7. Remove wings from grill and let rest for 5 minutes. Garnish with fresh parsley or mint and scatter pomegranate seeds on top before serving.

Notes

Pat wings dry before marinating for crispy skin. Toast za’atar to enhance flavor. Brush glaze only during the last minutes of grilling to avoid burning. Use a meat thermometer to ensure wings reach 165°F. Let wings rest before serving to keep them juicy. Oven-baking at 425°F for 35-40 minutes is a good alternative if no grill is available.

Nutrition

Keywords: zaatar, grilled chicken wings, pomegranate glaze, Middle Eastern, easy recipe, backyard grilling, flavorful wings

Find it online: https://lirafood.com/zaatar-spiced-grilled-chicken-wings-recipe-with-pomegranate-glaze-easy-and-flavorful/