Contributed by Tara B. (Toledo, OH)
3 pounds chicken wings
1/2 teaspoon salad oil
2 teaspoons minced garlic
3 tablespoons minced fresh jalapeno chilies
1 cup pomegranate juice
1 cup cranberry juice blend
1/3 cup sugar
2 tablespoons cider vinegar
Rinse chicken wings, drain, and cut apart at joints.
Place remaining chicken in a single layer in a 10- by 15-inch nonstick pan.
Bake at 400-degrees F until brown and crisp, about 1 hour, turning pieces occasionally with a wide spatula.
Meanwhile, in a 10- to 12-inch nonstick frying pan over high heat, stir oil, garlic, and chilies until vegetables are limp, 2 to 3 minutes.
Add pomegranate juice, cranberry juice, sugar, and vinegar.
Bring to a boil, stirring until sugar dissolves. Boil until reduced to 2/3 cup, about 15 minutes.
Drain and discard fat from chicken wings.
Pour pomegranate sauce over wings and turn pieces with spatula.
Bake until sauce thickens and sticks to wings, about 12 minutes, turning pieces often to prevent scorching.
Place wings on a platter. Add salt to taste. Serve hot.