Jawaneh b'Debs el Remman
جوانح الدجاج بدبس الرمان·(ja-wa-neh bi-debs el rem-man)
Oodet El Mouneh: The Lebanese-American Pantry
Drop the wings into a hot cast-iron skillet, letting the garlic blister to release the smell of fresh garlic and cilantro hitting hot olive oil. Jawaneh anchors the mezze spread, standing firmly apart from casual bar food to salvage a mundane Tuesday night with a heavy pour from a bottle of pomegranate molasses. Never bake the molasses, or its natural sugars will scorch into a bitter mess. Instead, roast the wings until shatteringly crisp, then tumble them through a quick stovetop glaze that leaves a sharp, dark tang of sour fruit lingering on the tongue. The thick lacquer coats the chicken completely, demanding that you abandon the silverware and eat the meat straight from the bone. Keep a stack of paper napkins close.
Before you start
Dry the chicken.
Ensure the chicken wings are patted completely dry with paper towels before starting.
Ingredients
- chicken wings3 lb
- extra-virgin olive oil1 1/2 tbsp
- baking powder1 tbsp
- kosher salt1 1/2 tsp
- ground allspice1 tsp
- black pepper1/2 tsp
- ground cinnamon1/4 tsp
- extra-virgin olive oil1 tbsp
- garlic cloves4 large
- fresh cilantro1/2 cup
- pomegranate molasses1/3 cup
- tomato paste1 tbsp
- lemon juice1 tbsp
- water1 tbsp
Method
- 01
Preheat the oven and prepare the roasting rack.
Preheat the oven to 400°F. Line a large baking sheet with heavy-duty aluminum foil, set a wire roasting rack inside, and mist it lightly with non-stick spray.
- 02
Coat the wings with the savory spice mixture.
In a large mixing bowl, whisk together the baking powder, kosher salt, allspice, black pepper, and cinnamon. Add the thoroughly dried chicken wings, drizzle with the 1 1/2 tablespoons of olive oil, and toss aggressively with your hands until perfectly coated.
- 03
Roast the wings until deeply golden and crisp.
Arrange the wings in a single layer on the prepared rack, ensuring they don't touch so the hot air can circulate. Bake for 40 to 45 minutes, flipping once halfway through, until the fat renders completely and the skin turns shatteringly crisp.
- 04
Mix the liquid glaze ingredients.
While the wings finish their last 5 minutes in the oven, whisk the pomegranate molasses, tomato paste, lemon juice, and water together in a small bowl until smooth.
- 05
Sizzle the garlic and cilantro.
Heat the remaining 1 tablespoon of olive oil in a wide skillet over medium heat. Add the crushed garlic paste and chopped cilantro, sautéing constantly for exactly 30 seconds—just long enough for the oils to bloom and fill the kitchen with their aroma without browning the garlic.
- 06
Simmer the molasses and toss the wings.
Pour the molasses mixture into the hot skillet. Let it bubble and thicken for 30 to 60 seconds into a sticky tar. Pull the hot wings straight from the oven, dump them into the skillet, and toss vigorously until every crevice is painted glossy and dark. Serve immediately.
Notes
Mind your molasses.
The entire dish hinges on authentic Debs el Remman. Ensure the ingredient label reads 100% reduced pomegranate juice; anything diluted with corn syrup will scorch and ruin the tart-sweet balance.
Dry wings are non-negotiable.
Moisture is the enemy of crispy skin. Use paper towels to dry the raw wings thoroughly before tossing them in the baking powder and spices.
From Cook Lebanese in America.