Fesenjoon Chicken Wings

5 from 1 vote

Fried chicken wings smothered in a sticky tart sauce inspired by the Persian stew fesenjoon

Prep Time15

Cook Time30

Marinate time2

Total Time2 45

Servings: servings

Calories: 1376kcal

Mix the wings with the marinade ingredients and cover. Set aside in the fridge for at least two hours or overnight

Cook the walnuts in a large frying pan over medium high heat. Just add them to the dry pan, no oil. Cook until browning a bit on all sides, about 6 minutes, tossing often and being careful not to burn.
Remove half the walnuts from the pan and set aside. Add in the olive oil and onions and cook for 5 minutes. Season with salt and pepper.
Add in the garlic and cook 2 minutes. Add in all the remaining ingredients. Cook for about 10 minutes at a low simmer.
Move the sauce to a bowl and blend until smooth with a hand blender. You could also do this in a blender or food processor. Return the sauce to a pan and keep over low heat until ready to use. If it gets too thick at any point, you can add a splash of water or chicken stock to loosen it up.

Chop the toasted walnuts you had set aside.
Preheat the frying oil to 375. Mix the flour and cornstarch in a bowl and season with salt and pepper.
In batches based on what will fit in your fryer, shake off excess marinade from the chicken and dredge it in the flour mixture. Fry for about 8 minutes until brown and crispy.
Add the wings right into the wing sauce and toss to coat. Serve and top with the walnuts, parsley, and pomegranate seeds.