Originally created 02/26/97

Dip into Hot Kiwi Sauce



Hot Kiwi Dipping Sauce is a zesty accompaniment to Spicy Southwest-Style Buffalo Wings. The sauce can also be used as a dip for chips, bread or other fish, or for chicken kebabs.

Spicy Southwest-style Buffalo Wings with Hot Kiwi Dipping Sauce

1 pound chicken wings (about 5 wings)

For the glaze:

1/2 cup green jalapeno pepper jelly

1 large clove garlic, minced

2 tablespoons brown sugar

1 kiwifruit, peeled and mashed with a fork

For the dipping sauce:

2 tablespoons red bell pepper, chopped

1/8 bunch fresh cilantro

1/8 small sweet onion

1/2 jalapeno pepper, seeded (wear rubber gloves while seeding any hot chili pepper)

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 to 2 kiwifruit, peeled and mashed with a fork

Preheat oven to 400 degrees. Clean the wings and cut three segments at the joints. Reserve the two meatier portions for this recipe and reserve the wing tips for another use.

For the glaze: Mix the 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 in preheated oven for 20 to 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, prepare the dipping sauce. Place the bell pepper, cilantro, onion, jalapeno pepper (seeded), 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 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.

Recipe from: California Kiwifruit Commission