Pomegranate Glazed Wings by Gail Simmons

Directions

1. Heat the oven to 475 degrees F.

2. Spray a cooling rack with cooking spray then set it into a foil lined 13 x 18-inch rimmed baking sheet. Rinse the wings under cold running water and pat them as dry as possible.
3. Using the heel of a large chef’s knife, smash the Persian limes into a couple of pieces to break them up. In a spice grinder, pulverize them into a fine powder, 30 seconds. Add the garlic powder, 1 1/2 teaspoons black pepper, coriander, cumin, Aleppo pepper, baking soda, and 2 teaspoons salt, and pulse for another 10 seconds to combine the mixture. Transfer the spice mixture to a large bowl and add 1 tablespoon oil. Add the wings to the mixture and toss to coat evenly. Arrange the wings, skin-side up, on the prepared rack. Roast for 20 minutes (you’re likely to get a bit of smoke, but the wings will not burn), then rotate the pan and reduce the oven temperature to 400 degrees F. Continue roasting until the wings are cooked through and crispy, about 20 to 25 minutes more.
4. Meanwhile, squeeze 2 tablespoons of lemon juice (from about half of one lemon) into a small bowl; set aside. Cut the remaining lemon into wedges; set aside for serving. In a small saucepan, heat the remaining 1 tablespoon of oil over medium. Add the garlic and cook until the garlic begins to sizzle, about 30 seconds. Whisk in the lemon juice, molasses,
5. remaining black pepper, 1/2 teaspoon salt, chili. Bring to a simmer and cook for 3 to 4 minutes to slightly reduce and thicken. Set the glaze aside.
6. Once the wings are cooked, transfer to a large mixing bowl, pour the glaze over them, and toss well to evenly coat. Pile the wings on a platter. Sprinkle with sesame seeds and serve with lemon wedges.