Ingredients

• 2 pounds Greener Pastures Chicken Wings
• 2 cups buttermilk
• 1 tablespoon garlic powder
• 1⁄2 tablespoon salt
• 1⁄2 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 1/2 cups flour
• 2 tablespoons corn starch
• 1 teaspoon each- garlic powder, salt and smoked paprika
• 3 cups oil for frying

Glaze - 3 tablespoons pomegranate molasses

• 2 tablespoons honey
• 1 tablespoon butter
• 1–2 teaspoon hot sauce or 1 teaspoon chili flakes (or both if you like heat)
• 1 small garlic clove, grated
• 1 teaspoon lemon juice
• 1⁄2 teaspoon kosher salt
• 1⁄4 cup pomegranate arils, optional for garnish
• Fresh parsley, for garnish
  
  
  

  Instructions
  

  
  For the Glaze:
  1. Make the glaze. In a small saucepan over low heat, combine pomegranate molasses, honey, butter, garlic, hot sauce or chili flakes.
  2. Simmer gently for 2-2 minutes until glossy. Stir in lemon juice and salt.
  
  For the Chicken:
  1. In a gallon size ziplock bag, place the chicken wings along with the buttermilk, garlic, smoked paprika, salt and cumin. Allow to marinade for at least 4 hours and preferably overnight or 14 hours minimum.
  2. Create your dredge by combining the flour, corn starch, garlic powder, salt and paprika.
  3. Remove chicken from the marinade and place into the flour mixture, being sure to shake off any excess flour.
  4. Heat oil to 350 degrees F. Place chicken wings in the hot oil, being sure to not over crowd the pan.
  5. Remove from oil onto a metal wrack.
  6. Toss wings in the prepared glaze. Garnish with pomegranate arils and parsley.
  
  
  
  
  
  
  Enjoy!
  
  By: Amanda Saab, amandasplate.com