Recipes from Pilgrim's Kitchen

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

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.

TIP: For additional flavor, marinate chicken wings in Italian dressing and then grill or broil. Serve with dipping sauce.

Serves 4