Tip: For additional flavor, marinate chicken wings in Italian dressing and then grill or broil. Serve with dipping sauce.
- 8 chicken wings
- 1 4 ounce can diced green chilies, drained
- 1/4 cup chopped onion
- 1/4 cup golden raisins
- 2 tablespoons apricot preserves
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground allspice
- 1 large banana, peeled and cut into chunks
- 1 tablespoon garlic oil
- Salt and pepper
Cut off wing tips; discard or save for other purposes. Cut remaining wings apart at joints to make 2 pieces each.
To make dipping sauce, in blender, combine chilies, onion, raisins, preserves, brown sugar, lemon juice, allspice and banana; puree.
In large skillet, heat garlic oil. Cook wings for 18 to 20 minutes, or until well-browned on all sides and internal juices of chicken run clear. Meanwhile, pour sauce in small saucepan and cook uncovered over medium heat for 10 minutes to thicken liquid; stir frequently.
Sprinkle wings with salt and pepper. Serve with dipping sauce.
Recipe reprinted by permission of www.eatchicken.com. All rights reserved.
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