Sticky pomegranate chicken wings

Separate each wing into two pieces by slicing between the joint with a sharp knife; put them in a mixing bowl.

Trim, peel and chop the onion into big chunks and add to the blender.

Juice the lemons and limes and add about 80 ml to the blender.

Wash and rough chop the coriander; peel three large garlic cloves; add both, then chilli flakes, salt and pepper, pomegranate molasses and olive oil.

Blend fine to a semi-liquid marinade.

Mix the wings thoroughly with the marinade, cover with plastic wrap and marinate in the fridge at least two hours.

Preheat the oven to 180 C and line a tray with foil; space the wings evenly on it, out of the marinade.

Bake 25 minutes.

Meanwhile mix the juice of a lemon with a tablespoon of pomegranate molasses, kosher salt and pepper to a slightly syrupy glaze; add molasses if too runny.

Brush the glaze onto each wing, dipping the brush between wings.

Return to the oven 10 more minutes until the glaze sets.

Pile on a platter, sprinkle with chopped coriander and drizzle with pomegranate molasses.