3 pounds chicken wings
½ teaspoon salad oil
2 teaspoons minced garlic
3 tablespoons minced fresh jalapeno chiles
1 cup pomegranate juice
1 cup cranberry juice
1/3 cup sugar
2 tablespoons cider vinegar
3 tablespoons pomegranate arils
Rinse wings, then drain and cut apart at the joints.
Place in a single layer in 10 x 15 inch nonstick pan. Bake in a 400 degree oven until brown and crisp for about 1 hour, turning pieces occasionally.
In a medium nonstick frying pan over high heat, stir oil, garlic, and chiles for 2-3 minutes.
Add pomegranate juice, cranberry juice, sugar, and vinegar. Stir until the sugar dissolves, and bring to a boil. Boil until reduced to 2/3 cup (about 15 minutes).
Drain and discard fat from chicken wings. Pour pomegranate sauce over wings, and turn the pieces. Bake until the sauce thickens and sticks to wings (about 12 minutes), turning often.