Peninsula Chicken Wings

Ingredients

• 8 fresh chicken wings
• 1 (4 ounce) can diced green chilies, drained
• 1/4 cup chopped onion
• 1/4 cup sultana or golden raisin
• 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

Directions

1. 1

   Rinse the chicken with cold water and pat dry with paper towels.

2. 2

   Cut off the wing tips and discard them or save them for other purposes.

3. 3

   Cut the remaining wings apart at joints to make 2 pieces each.

4. 4

   To make the dipping sauce, combine the chilies, onion, raisins, preserves, brown sugar, lemon juice, allspice and banana in a blender or food processor and purée.

5. 5

   In a large frying pan, heat the garlic oil.

6. 6

   Fry the wings for 18 to 20 minutes or until done and well browned on all sides.

7. 7

   Meanwhile, pour the sauce into a small saucepan and cook, uncovered, over medium heat for 10 minutes to thicken the liquid, stirring frequently.

8. 8

   Sprinkle the wings with salt and pepper.

9. 9

   Serve with dipping sauce.