The initial plan was to marinade chicken wings for a slow grilling. Unfortunately the pit master was a bit late so i decided to roast them instead. The result was very good; worth writing the recipe down.
I wanted some pomegranate based marinade and found a good starting point in Wolfert’s Eastern Med cookbook. She also calls for dill which flavor i was doubtful could withstand the grilling. But i was also curious and decided to give it a try. My version of marinade was of 1/2 grated white onion, 4tbs pomegranate molasses, 2 tbs honey, 1/2 cup of white wine, 5tbs chopped dill, a pinch of salt and 4tbs olive oil (added after the chicken was already tossed with the rest of marinade). For 4lb of chicken wings that were left whole (wing tips cut off).
Marinade for about 4hours refrigerated, pull out of the fridge 1hour before roasting. Preheat the oven to 425F, drain the wings, arrange them on a large cookie sheet covered with foil, salt and roast for 35-40mins until browned. Strain the marinade through a sieve to remove solids, and reduce to a syrup (added couple of tbs of dark soy sauce), toss the wings in it and arrange them on a large cookie cooling rack set over a baking sheet (lined with foil). Reduce the oven temp to 400F and roast wings for about 20mins until caramelized…
And of course never doubt Paula! The dill flavor sustained – nice and fresh.