Spicy Southwest-Style Buffalo Wings with Hot Kiwifruit
Jalapeno kiwifruit glaze adds an attractive shine to these spicy baked wings. The hot dipping sauce can be used not only as a dip for the wings, but can double as a dip for chips, bread, or other fish or chicken kebabs.
1 pound chicken wings (approximately 5 wings)
1/2 cup green jalapeno pepper jelly 1 large clove garlic, minced
2 tablespoons brown sugar 1 kiwifruit, peeled and mashed with a fork
2 tablespoons red bell pepper, chopped 1/4 bunch fresh cilantro
1/8 small sweet onion 1/2 jalapeno pepper, seeded*
2 tomatillos, husks removed and cut up 1 teaspoon fresh lime juice
Dash salt 2 tablespoons brown sugar
2 tablespoons green jalapeno pepper jelly 1-2 kiwifruit, peeled and mashed with a fork
Preheat oven to 400 F. Clean the wings and cut into three segments at the joints. Reserve the two meatier portions for this recipe and discard or freeze the wing tips for use in another recipe. Mix 1/2 cup jalapeno jelly, garlic, brown sugar and 1 mashed kiwifruit until smooth. Line a cookie sheet with foil and lightly spray with oil. Place the chicken wings on the foil and bake for 20-25 minutes, or until they begin to brown. Remove wings from the oven and brush with glaze until generously coated. Return wings to oven and bake for 10 more minutes. Remove wings from the oven again, turn wings over and brush with glaze until generously coated. Return to the oven and bake for an additional 10 minutes. While wings are baking, place the bell pepper, cilantro, onion, jalapeno pepper (seeded), tomatillos, lime juice, salt, brown sugar, and jalapeno pepper in a blender or the bowl of a food processor fitted with a steel blade. Blend until the ingredients are smooth. Pour the blended mixture into a bowl and add the mashed kiwifruit. Stir until well combined. Serve wings with the hot kiwi dipping sauce. Makes 10 servings. *Wear rubber gloves when seeding any hot chile pepper.
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