Spicy Southwestern Buffalo Wings with Hot Kiwi Dipping Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 lb. chicken wings
For the glaze:
1/2 cup green jalapeno pepper jelly
1 large clove garlic, minced
1 Tbsp brown sugar
1 kiwi, peeled and mashed with a fork
For the dipping sauce:
2 Tbsp red bell pepper, chopped
1/4 bunch fresh cilantro
1/8 small sweet onion
1/2 jalapeno pepper seeded
2 tomatillos, husks removed, cut up
1 tsp fresh lime juice
dash salt
2 Tbsp brown sugar
2 Tbsp green jalapeno pepper jelly
1 to 2 kiwi, peeled and mashed with a fork
Instructions:
Preheat oven to 400°F. Clean the wings and cut into 3 segments at the joints. Reserve the two meatier portions for this recipe.
For the glaze: mix the jelly, garlic, brown sugar, and kiwi together until smooth.
Line a cookie sheet with foil and lightly spray with oil. Place the chicken wings on the foil and bake in a 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 and bake for an additional ten 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 into a blender or food processor and blend until all the ingredients are smooth. Pour the blended mixture into a bowl and add the mashed kiwi. Stir until well combined. Serve with the wings.