It’s the most wonderful time of the year! The holidays have ended and the new year is upon us. Time for 25% of us to make promising, hopeful resolutions while the remaining 75% of us make hopeless failures of those resolutions. Although I’m one of the 75%, I really do wish I had more willpower to stick to my
inevitably broken vows.
If only I could make a half-resolution that wouldn’t leave me feeling so bad when February rolls around and I remember/realize I’ve failed… again. Honestly, who really gives a rip, anyway!! We need to quit being so hard on ourselves and celebrate all the GOOD we do for ourselves all year round. I make a conscious effort to eat healthy ALL YEAR (for the past 4 years!) and that’s something to be damn proud of, in my opinion, and if you’re here reading this blog post, you should be damn proud, too! You’ve already made a huge effort just in seeking out healthier recipe options.
The “new year, new you”
shouldn’t? no DOESN’T fret over failed resolutions or unmet goals. Grab 2015 by the horns – or the balls! hell, I don’t care! – just celebrate & do YOU!!! Try your best and when you fall (like I do almost every Friday with Chinese takeout and/or every time I procrasti-nap instead of get work done), simply get back up and do it again. 2015 is the year I’ve officially vowed to BE KIND to myself.
Since I’m saying sayonara to the guilt-ridden resolution and helloOoOo to the year-round self-celebration, I’ll start the year off by making a grown-up twist on one of my FAVORITE childhood meals. I grew up a huuuge fan of sweet honey bbq chicken wings and these Pomegranate-Ginger Sticky Wings are a wonderful adult-ified alternative. They’re sweet, sticky, saucy and flavor-packed – all the things you could want in a sticky wing. They’re also super simple to make and in under an hour, you end up with perfectly crispy-skinned, pomegranate-ginger glazed wings that anyone, from Sunday football game watchers to young children, will love.
Last but not least, we want to thank Kendra and Our Paleo Life for being a part of OUR paleo life for the last 9 months. Since starting meritandfork.com, we’ve been on a wonderful rollercoaster ride trying to figure out the blogging world and getting to know fellow paleo & crafting bloggers. I think I can safely say this has been Elizabeth & I’s best year’s yet, and we’re so thankful that Kendra allowed us to be apart of hers. She opened the doors for us in ways we’ll probably never even realize! And while we may still be learning as we go, boy, what a pleasure it’s been. 🙂
Happy Holidays & an even Happier New Year from Nicole & Elizabeth at Merit & Fork.
- 1-1/2 to 2 lbs. chicken wings, patted dry completely
- 2 tsp arrowroot powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 pinch cayenne or chipotle pepper powder, optional
- 1-1/4 cup water
- 1 cup pomegranate arils/seeds**
- 1/2 cup honey
- 1-1/2 tbsp dijon mustard
- 1-1/2 tbsp balsamic vinegar
- 1-1/2 tsp minced fresh ginger
- 1/4 tsp sea salt
- sliced scallions
- sliced chives
- chopped parsley
- fresh pomegranate seeds
- Preheat oven to 400°F, line a baking sheet with foil, and grease a wire rack. Whisk arrowroot, salt, pepper, garlic, onion and cayenne/chipotle (optogether in a small bowl.
- In a separate large bowl, lay thoroughly dried chicken wings in a single layer (or as best as you can without overlapping). Slowly distribute arrowroot mixture over wings while tossing until thoroughly coated in flour.
- Evenly lay floured wings on a greased wire rack over a foil-lined baking sheet & bake for 40-45 mins while making sauce.
- Place pomegranate seeds & water in a medium saucepan, covered, and bring to a boil over med high heat. Once boiling, keep covered, turn heat down to low, and let simmer for 8 mins.
- Use a fine mesh strainer to separate hot liquid from seeds. Place hot pomegranate juice back into saucepan.
- Use the back of a spoon to smash the hot seeds in the strainer, pressing out any remaining juice back into the saucepan.
- Add honey, mustard, vinegar, ginger, and salt to saucepan of pomegranate water + juice. Whisk and bring to a boil over high heat.
- Once bubbling, let boil over high heat, uncovered, for exactly 18-20 mins, whisking frequently until reduced & thickened.
- After 18-20 mins, immediately remove from heat (sauce will thicken more upon cooling, so, be careful!). In a large bowl, pour hot sauce over crispy, cooked chicken wings and toss with spatula(s) until thoroughly coated.
You can also use POM Pomegranate juice in place of fresh pomegranate seeds. Simply replace water & pomegranate seed amounts with 1/2 cup water & 3/4 cup POM juice and skip steps 4 through 6.