Recipe provided by - National Chicken Council / U.S. Poultry & Egg Assn. and www.eatchicken.com

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

Cut off wing tips; discard or save for other purposes. Cut remaining wings apart at joints to make 2 pieces each.

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.

Per serving: calories 265, fat 10.7g, 35% calories from fat, cholesterol 26mg, protein 9.7g, carbohydrates 35.5g, fiber 2.7g, sugar 30.7g, sodium 268mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 1.6, Bread: 0.0, Lean meat: 1.2, Fat: 1.4, Sugar: 0.6, Very lean meat protein: 0.0

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