Teriyaki Tip-Off Wings

This twist on teriyaki ups the fruity taste with pomegranate juice and a small amount of soy sauce. These wings will satisfy fans of flavor who don’t favor heat. To minimize sticky cleanup, line the pan with aluminum foil before cooking. Pomegranate juice is becoming increasingly popular; you can find it in most larger grocery stores, as well as in Middle Eastern markets. If you can’t find an unsweetened brand, a sweetened one will work, too, but taste the marinade before adding the sugar.

 

SERVES 4

 

8	whole chicken wings, split at joints and wing tips discarded
¾	cup unsweetened pomegranate juice
¼	cup freshly squeezed orange juice
½	cup reduced-sodium soy sauce
1	teaspoon grated fresh ginger
2	cloves garlic, crushed
¼	cup plus 2 tablespoons sugar
2	tablespoons vegetable oil

1. Place the wings in a large zipper-top plastic bag. In a medium-size bowl, combine the pomegranate juice, orange juice, soy sauce, ginger, garlic, sugar, and vegetable oil; stir well to dissolve the sugar. Pour the marinade into the bag. Seal and shake gently to coat. Refrigerate for at least 8 hours, or overnight.
2. Preheat the oven to 350°F.
3. Line a rimmed baking sheet with aluminum foil or spray it with nonstick cooking spray. Drain the wings well (discard the marinade) and place them on the baking sheet. Bake for to 40 minutes, or until done. Serve warm.

EXTRA POINTS You can cook the wings the day before the tailgate, wrap them in heavy-duty aluminum foil, and refrigerate. To reheat, place in a 300°F oven or on the indirect-heat side of a grill.