Chicken in Red Wine Reduction

This is great served with a salad prepared with fresh za'atar, balsamic, and oil. Be sure to serve with bread so you can scrape that leftover sauce off your plate!

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 342 Calories

Ingredients

• 1 tablespoon honey
• 1 teaspoon cornstarch
• 4 cloves garlic, minced
• 2 cups red wine
• 1 tablespoon soy sauce
• 1 teaspoon poppy seeds
• 12 chicken wings
• 8 black peppercorns
• 1 pinch Aleppo pepper flakes, or to taste
• 12 shallots, minced
• 2 tablespoons pomegranate syrup
• 1 tablespoon rock salt, divided
• 1 tablespoon sumac
• 6 whole cloves, ground

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Combine shallots and garlic in a large skillet over medium heat; cook and stir until starting to brown, about 5 minutes. Pour in red wine. Add pomegranate syrup, honey, a few pinches of rock salt, soy sauce, sumac, peppercorns, cloves, cornstarch, and Aleppo pepper. Cook and stir until sauce thickens and coats the spoon, 5 to 10 minutes.

Step 3

Spread chicken wings in a baking dish; sprinkle some rock salt on top. Pour sauce over chicken; spread evenly with a brush.

Step 4

Bake in the preheated oven, basting occasionally with the brush, until chicken is no longer pink in the center, about 45 minutes. Turn on the broiler; broil chicken until dark, about 10 minutes. Sprinkle poppy seeds on top.