Submitted by Alisa Woods
About the cook: I'm a self taught baker and, according to my husband, an underrated cook. I love to put unique flavors together and surprise people with fun and nostalgic bites. My grandmother who died following a battle with dementia inspires my baking with her own State Fair winning recipes I remember.
About the dish: A tangy, sweet and spicy version of your favorite tailgating snack.
National Origin: American
Estimated Time: 1 to 2 Hours
2 lbs chicken wings
3 Tbsp vegetable oil
1 large Jalapeño, blistered and minced*
2 cups Pomegranate juice
1 cup Wild Blueberries (frozen is fine)
½ cup Honey
1 clove garlic, minced
2 Tbsp lemon juice
1 tsp thyme
1 tsp onion powder
1 tsp salt
Using a blow torch or a gas burner on the stove, blister the outside of the three jalapenos before mincing.
In a small sauce pan, whisk all ingredients together and bring to a boil. Stir for two minutes. Turn the heat to low and simmer for 25-30 minutes, or until the sauce has thickened, stirring occasionally. Pour in a blender, and carefully blend all of the ingredients until smooth. Strain all of the ingredients for a smooth consistency.
Preheat oven to 400 degrees F.
To cook the wings, toss in vegetable oil, place on a sheet pan. Sprinkle with salt and pepper. Bake for 45-50 minutes.
Toss cooked wings in the sauce and serve.
*control the amount of spice by adding more or less of the jalapeno seeds and membranes