1. First make the marinade. In a small saucepan, mix together the crushed garlic, pomegranate juice, sweet chilli sauce, olive oil, vinegar, soy sauce, coriander, chilli flakes and 1 teaspoon of freshly ground black pepper. Put the saucepan on a medium-low heat and simmer for about 10 minutes, until reduced by half, then pour into a large bowl. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. Cover the bowl with cling film and leave the wings to marinate for a couple of hours in the fridge or ideally overnight. 
2. Preheat the oven to 180°C/gas mark 4. 
3. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake in the oven for 30 minutes, then pour off the excess oil. Add the reserved marinade and toss well. Increase the oven temperature to 200°C/gas mark 6. Return to the oven and cook for a further 30 minutes, tossing a few times to coat the wings in the glaze as they cook.  
4. To serve, toast the sesame seeds in a hot dry pan until golden brown. Cut the mint leaves into thin strips. Tip the hot chicken wings onto a tray covered with greaseproof paper and sprinkle over the sesame seeds, mint and pomegranate seeds. Serve with plenty of napkins! 

Tip: Serve with a batch of sweet potato fries for an indulgent TV supper.