Serves 4–6
Inn on the Blues/Chef Taylor Miller

11⁄2 pounds chicken wings
Salt and black pepper to taste
6 tablespoons butter or olive oil
2 cups Pomegranate Barbeque Sauce, hot (recipe below)
1⁄2 cup fresh pomegranate seeds

1. Season chicken wings evenly with salt and black pepper.
2. In a deep skillet, heat butter or oil over medium-high heat. Fry chicken wings for 4–5 minutes per side, until crispy and cooked through. Turn wings as needed for even browning, and adjust heat as needed to avoid burning.
3. Remove wings to a bowl and, while still hot, toss with 1 cup Pomegranate Barbeque Sauce and pomegranate seeds. Serve immediately with remaining sauce for dipping.

Pomegranate Barbeque Sauce
Makes about 2 cups

2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground chipotle peppers
1 teaspoon ground coriander
1 teaspoon mustard powder
11⁄2 cup finely diced onion
2 cups ketchup
1⁄4 cup molasses
1⁄2 cup pomegranate molasses*
1⁄4 cup brown sugar
1⁄4 cup whole grain mustard
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon kosher salt

1. Heat a large saucepan over medium-high heat. Add cumin, chili powder, chipotle, coriander, and mustard seed and toast in bottom of pan, stirring frequently, for about 2 minutes, until spices begin to release a pungent, toasty aroma.
2. Add remaining ingredients and whisk to combine. Cook over medium-high heat, stirring constantly, for about 5 minutes. Reduce heat to low and cook for 2 hours, stirring frequently. Brush onto meats for grilling, or serve warm as dipping sauce. Sauce can be cooled and stored, covered, in refrigerator for several days.

* Available in specialty food shops