Island Chicken Wings

50 mins/4 servings
Source: www.eatchicken.com
(National Chicken Council/U.S. Poultry & Egg Assn.)

8 chicken wings

• 1 4 oz. can of diced green chilies, drained
• 1/4 cup chopped onion
• 1/4 cup golden raisins
• 2 tbsp apricot preserves
• 1 tbsp brown sugar
• 1 tbsp lemon juice
• 1/4 tsp ground allspice
• 1 large banana, peeled and cut into chunks
• 1 tbsp garlic oil

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.

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