Pat the chicken wings dry with a paper towel.

Combine coriander seeds, cumin seeds, cracked black peppercorns, and cardamom seeds in a spice grinder or mortar and pestle.

Grind to a fine powder.

Pour the ground spice mixture into a small bowl and add mustard and salt.

Whisk to combine.

Reserve 2 tablespoons of the spice mixture for the sauce.

Place the wings in a large bowl and add the remaining spice mixture.

Toss to coat the wings well.

Let the wings sit for 1 hour.

Preheat oven to 375 degrees F.

Line a baking sheet with a wire rack and grease with cooking spray or brush with canola oil.

Place the wings on the prepared rack at an even distance from each other.

Bake for 45 minutes, flipping the wings over halfway through, and rotating the baking sheet for even cooking.

While the wings are roasting, make the sauce.

In a small saucepan over medium heat, warm the grapeseed oil until shimmering.

Add the garlic and cook for about 30 seconds.

Add the reserved 2 tablespoons spice blend and cook another 30 seconds.

Stir in the pomegranate molasses, Sriracha, and mint leaves.

Cook for about 5 minutes, then stir in the butter and lemon juice.

Taste and adjust seasoning.

Set the sauce aside off the heat.

When the wings are done, remove the garlic cloves and mint from the glaze.

Toss the wings with the sauce.

Serve immediately.