3 pounds chicken wings, cut at joints, wingtips discardedIn a medium bowl, stir together pepper paste, olive oil, parsley, garlic, and pomegranate molasses with a rubber spatula until well combined. Stir in salt, isot pepper , cumin, and paprika. Transfer 1/2 cup pepper paste mixture to a small bowl and set aside. Combine chicken wings and remaining pepper paste mixture in a 1-gallon zipper-lock bag. Seal bag, pressing out as much air as possible.
When ready to cook, thread chicken wings onto sets of 2 metal skewers, spacing the skewers 1 to 1 1/2 inches apart. Try to keep the chicken wings in a relatively even and flat layer on the skewers. If you're working with both flats and drumettes, thread them on separate sets of skewers. For flats, thread each flat through the gap between the two bones; for drumettes, alternate their end-to-end alignment on the skewers as if they are sleeping head to toe next to each other.
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