Sticky Red Wings
 From Best of Sunset (Leisure Arts)

Pomegranates and cranberries give these red wings 
color and flavor. Jalapeno chiles give the chicken 
wings a nice kick to offset the sweetness of the fruit.

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
3 tablespoons pomegranate seeds
Salt

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 in a 400-degree F oven until brown and crisp, 
about 1 hour, turning pieces occasionally. 

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. Bake until sauce thickens and 
sticks to wings, about 12 minutes, turning pieces often 
to prevent scorching. 

Place wings on a platter. Sprinkle with pomegranate seeds. 
Add salt to taste. Serve hot. 

Yield: 4 as a main dish; 8 as an appetizer