Fesenjoon Chicken Wings
July 9, 2015
I met some new friends recently who introduced themselves to me as wing connoisseurs. Upon finding out that I was a food blogger, I was immediately asked where I thought the best wings in Boston were. My totally modest answer was of course, "my kitchen". A few weeks later I had them over to prove to them that I wasn't bluffing. I of course made regular buffalo wings, but I had to make a fun flavor as well. I was inspired by one of my guests who goes to the middle east for her job to find new fabrics for her design company, and made the wings taste like a Persian stew of chicken, pomegranite, and walnuts, called fesenjoon.
To flavor the sauce, I used the wing tips left over after cutting the wings into segments. If you buy your wings already separated, you can just use some chicken stock for this. After the tips brown up, add pomegranate juice.
The wings are marinated in yogurt with some salt, pepper, turmeric, and cinnamon. After they come out of the marinade, they get a sprinkling of rice flour before they hit the fryer.
Fried to perfection!
After the sauce reduces and the wing tips are strained out, the wings go into the sauce fresh from the fryer. YUM.
A topping of walnuts and parsley really finish off these perfect wings.
Tart, sweet, savory, and sticky. These wings are amazing! Even a buffalo purist said she liked these more than the buffalo ones!
A fun and easy twist on wings.
Read more about tzatziki recipes here.
Fesenjoon Chicken Wings
- 24 Wings
- 1 Cup Yogurt
- Salt and Pepper
- 1 Tablespoon Turmeric
- 1/2 Teaspoon Cinnamon
- Rice Flour
- Wing Sauce
- 12 Wing Tips (or about 1/2 cup chicken stock)
- 1/4 Cup Minced Onion
- 16 Ounces Pomegranite Juice
- 2 Tablespoons Honey
- 1/2 Cup Diced Walnut (lightly toasted)
- 1/4 Cup Chopped Parsley
- Tzatziki for dipping.
- Marinate the wings in the yogurt, salt, pepper, turmeric, and cinnamon for at least 6 hours or overnight. Remove from the yogurt and shake off excess yogurt. Lightly coat the wings in rice flour. Fry at 350 for about 8 minutes until very crispy.
- Meanwhile, cook the wing tips in a frying pan for about 15 minutes to brown and render some of the fat. Add in the onion and cook for 5 more minutes. Add in the pomegranate juice and honey, and allow to simmer for about 15 to 20 minutes to reduce to a thick glaze. Strain out the wing tips and return the glaze to the pan. After frying the wings, immediately put them into the glaze and toss to coat. Before serving top with the toasted walnuts and the parsley. Serve with the tzatziki.
- If you don't have the wing tips, just saute the onion in some butter, then add the chicken stock and the rest of the ingredients and simmer until thickened.