Peninsula Chicken Wings

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

1. Rinse the chicken with cold water and pat dry with paper towels.
2. Cut off the wing tips and discard them or save them for other purposes.
3. Cut the remaining wings apart at joints to make 2 pieces each.
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 puree.
5. In a large frying pan, heat the garlic oil.
6. Fry the wings for 18 to 20 minutes or until done and well browned on all sides.
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. Sprinkle the wings with salt and pepper.
9. Serve with dipping sauce.

chicken, green chilies, onion, sultanas, apricot preserves, brown sugar, lemon juice, ground allspice, banana, garlic oil

Taken from www.food.com/recipe/peninsula-chicken-wings-34256 (may not work)