Chicken In Red Wine Reduction - cooking recipe

Ingredients

12 shallots, minced
4 cloves garlic, minced
2 cups red wine
2 tablespoons pomegranate syrup
1 tablespoon honey
1 tablespoon rock salt, divided
1 tablespoon soy sauce
1 tablespoon sumac
8 black peppercorns
6 whole cloves, ground
1 teaspoon cornstarch
1 pinch Aleppo pepper flakes, or to taste
12 chicken wings
1 teaspoon poppy seeds

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Combine shallots and garlic in a large skillet over medium heat; cook and stir until starting to brown, about 5 minutes. Pour in red wine. Add pomegranate syrup, honey, a few pinches of rock salt, soy sauce, sumac, peppercorns, cloves, cornstarch, and Aleppo pepper. Cook and stir until sauce thickens and coats the spoon, 5 to 10 minutes.
Spread chicken wings in a baking dish; sprinkle some rock salt on top. Pour sauce over chicken; spread evenly with a brush.
Bake in the preheated oven, basting occasionally with the brush, until chicken is no longer pink in the center, about 45 minutes. Turn on the broiler; broil chicken until dark, about 10 minutes. Sprinkle poppy seeds on top.