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In a small bowl, mix the pomegranate molasses, honey, minced garlic, cumin, coriander, salt and pepper to form the marinade.
Place the chicken wings in a large bowl. Pour the marinade over the wings and stir to coat them well. Cover and marinate in the fridge for at least 30 minutes, preferably 3-4 hours.
Preheat your oven to 200°C.
Remove the wings from the marinade and place them on a baking tray lined with baking paper.
Bake the wings for about 30-40 minutes or until they are golden brown and cooked through. Flip the wings halfway through.
Once the wings are done, drizzle with pomegranate molasses and honey. Scatter over freshly chopped parsley. Serve the wings straight from the oven.