Crunchy Pretzel Chicken Wings with Chutney-Pecan Dipping Sauce

2 pounds broiler-fryer chicken wings
1/2 cup butter, melted
1 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 cup finely crushed pretzels
1/2 cup finely chopped pecans
1/4 teaspoon black pepper
Chutney-Pecan Dipping Sauce recipe follows:
mango slices

On cutting board, place each chicken wing. Cut off tip at first joint and discard. Cut remaining wing into two parts at joint.

In shallow bowl, mix together butter, cayenne pepper and garlic powder.

In another bowl, mix together pretzels, pecans and black pepper.

Dip each piece of chicken first in melted butter mixture and then in pretzel-pecan mixture. Place chicken on a large greased cookie sheet.

Bake in 350 degrees F oven about 50 minutes or until fork can be inserted in chicken with ease. Remove chicken from cookie sheet and place on serving dish. Garnish with mango slices. Serve Chutney-Pecan Dipping Sauce in separate bowl.

Chutney-Pecan Dipping Sauce:
In container of food processor or blender, place:
4 tablespoons butter
1/3 cup chutney
1/4 cup honey
1/4 cup pecan halves
Process, pulsing on and off control several times, until pecans are chunky.

Makes 6 appetizer servings
Source: National Chicken Council, Virginia Moon, Harvest, AL