Serious Eats - seriouseats.com

So I just made some of the best wings I've ever had this past Sunday. The way I see it, there are two important parts to making the wings - the breading and the sauce. Oh, and they have got to be fried. Sorry to all you people that enjoy baking the wings, but they just can't hold their own to a good fried wing. So, without further ado, here's my recipe for damn good pomegranate buffalo wings (sorry about the lack of portions and sizes, but that's something I never keep track of when cooking).

Breading
Flour
Garlic Powder
Cayenne Pepper
Salt
Black Pepper
Chicken Seasoning
Baking Powder

Mix everything together in a Ziploc bag. Set aside.

Pomegranate Buffalo Sauce
Seeds from 1 pomegranate
Frank’s Hot Sauce
Butter
Pomegranate Juice
Cranberry Juice
Honey

First, start by sautéing your pomegranate seeds with the butter for about 5 minutes in a medium sized sauce pan. Add the hot sauce, a splash of pomegranate juice, and a splash of cranberry juice. Drizzle some honey on top, and stir it all up. Let this simmer until it reduces into a semi-thick glaze (about 15 minutes). You probably want to cover it up so it doesn’t make a complete mess. Now, you can either leave the seeds in the sauce or strain them out. I opted to keep them in because it added some nice texture to the wings.

Frying the Wings
What you need:
Canola Oil
Medium Frying Pan

Fill the frying pan about 1/3-1/2 way up with the Canola oil. You can use vegetable oil. Let this get up to about 350 degrees before you put the wings in here. The way I test the oil? Toss a little of the flour in the oil and see if it bubbles. If it does, you’re good to go.

While the sauce is simmering, you can start chopping your wings into the drums and wing portions. Toss the chicken into your Ziploc bag with the flour mixture and toss around until fully coated. Toss the wings directly into the oil. Now, I like my wings extra crispy and fall of the bone juicy (which is where the baking powder comes in handy), so I let them cook in the oil for about 10 minutes per side. You’ll notice when the wings are about done because they’ll start floating in the oil.

Once the wings are done, take those bad boys out and place them on a cookie sheet lined with paper towels. Let them cool for a little. Then, spoon a little of the buffalo sauce into a large bowl. Toss a couple of wings in there. Since this is more of a glaze by now, I like to move the wings around the bowl with a spoon. It allows for more control and ensures that you get the sauce everywhere on the wings. Continue to do this until all your wings are nicely covered with the pomegranate buffalo sauce. Serve with some celery and bleu cheese.