Step 1

Pat the chicken wings dry and place them in a large bowl.

Step 2

In a small bowl, combine the salt and spices. Add the spices to the chicken, and toss the wings until they are all well coated. Cover and refrigerate the wings for 1 hour to allow the chicken to marinate in the spice mixture.

Step 3

Preheat the oven to 400°F. Place a rack on a baking sheet and spray or brush the rack with oil. If you don’t have a rack to cook the wings on, you can place them directly on a baking sheet; they will just get slightly less crisped. Add the marinated wings to the baking sheet, leaving a half inch of room between each wing.

Step 4

Bake for 30-40 minutes, or until cooked through with an internal temperature of at least 165°F. Flip the wings once after the first 15 minutes of cooking.

Step 5

While the wings are in the oven, prepare the pomegranate molasses sauce. Add the pomegranate molasses, maple syrup, Sriracha, and a tablespoon of oil to a small pot. Heat on medium low, and allow the sauce to simmer for 10 minutes, or until it has slightly thickened. Taste, and add salt and pepper as needed, or more Sriracha/maple syrup depending on your preference and the tanginess of the pomegranate molasses.

Step 6

Once the sauce has simmered and slightly reduced, remove it from the heat and add the vegan butter; this will add a smooth richness to the sauce.

Step 7

Once the chicken is cooked, transfer it to a large heatproof bowl, pour the warm sauce all over the chicken and toss until everything is well coated. Serve hot with your favorite sides or dippings sauces.