| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains |
California |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken wings |
| 1/2 |
c |
Green jalapeno pepper jelly |
| 1 |
lg |
Clove garlic, minced |
| 1 |
tb |
Brown sugar |
| 1 |
|
Kiwifruit, peeled & mashed w/a fork |
| 2 |
tb |
Red bell pepper chopped |
| 1/4 |
bn |
Fresh cilantro |
| 1/8 |
sm |
Sweet onion |
| 1/2 |
|
Jalapeno pepper seeded (wear rubber gloves will seeding any hot pepper) |
| 2 |
|
Tomatillos, husks removed and cut up |
| 1 |
ts |
Fresh lime juice |
| 1 |
ds |
Salt |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Green jalapeno pepper jelly |
| 1 |
|
Kiwifruit, peeled & mashed w/a fork (up to 2) |
INSTRUCTIONS
FOR THE GLAZE
FOR THE DIPPING SAUCE
This recipe, from the California Fruit Commission, was in my paper last
week:
Preheat oven to 400 degrees F. Clean the wings and cut into 3 segments at
the joints. Reserve the two meatier portions for this recipe (or use the
ready to use chicken wings)
For the glaze: Mix the jelly, garlic, brown sugar and kiwifruit together
until smooth. Line a cookie sheet with foil and lightly spray w/oil. Place
the chicken wings on the foil and bake in preheated oven for 20 to 25
minutes or until they begin to brown. Remove the wings from the oven and
brush generously with the glaze until well coated. Return the wings to the
oven & bake for an additional 10 minutes.
While the wings are baking, prepare the dipping sauce. Place the bell
pepper, cilantro, onion, jalapeno pepper, tomatillos, lime juice, salt,
brown sugar and jalapeno jelly in a blender or the bowl of a food processor
fitted with a steel blade. Blend until all the ingredients are smooth. Pour
the blended mixture into a bowl and add the mashed kiwifruit. Stir until
well combined. Serve wings with the dipping sauce. Posted to CHILE-HEADS
DIGEST V3 #258 by "Rund, Sharen" <Rund#m#_Sharen@mmac1.lmms.lmco.com> on
1997,
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