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Spicy Southwest Style Buffalo Wings with Kiwi Dipping Sauce
1 pound chicken wings (approximately 5)
1/2 cup bottled green jalapeņo pepper jelly
1 large clove garlic, minced
2 tablespoons brown sugar
1 California kiwifruit, peeled and mashed with fork
2 tablespoons red bell pepper, chopped
1/4 bunch fresh cilantro
1/8 small sweet onion
1/2 jalapeņo pepper, seeded
2 tomatillos, husks removed and cut up
1 teaspoon fresh lime juice
dash salt
2 tablespoons brown sugar
2 tablespoons bottled green jalapeņo pepper jelly
Preheat oven to 400F.
Clean the wings and cut into three segments at the joints. Reserve the two meatier portions for this recipe and discard or freeze the wing tips for use in another recipe.
Mix the 1/2 cup jelly, garlic, brown sugar and mashed kiwi until smooth.
Line a cookie sheet with foil and spray lightly with oil, then place the chicken wing segments on this and bake for 20-25 minutes or until they begin to brown. Remove from the oven, brush generously on one side with the jelly glaze and return to the oven to cook for 10 more minutes. Remove from the oven, turn the wings over and brush with the glaze again. Return to the oven and cook for an additional 10 minutes.
Meanwhile, place the remaining ingredients except the mashed kiwi into a blender or the bowl of a food processor fitted with a steel blade. Blend until the ingredients are smooth. Remove and add the mashed kiwi. Reserve.
When cooked, serve the wings with the dipping sauce.
Makes 10 portions
Source: California KiwiFruit Commission
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