Spicy Southwestern Buffalo Wings with Hot Kiwi Dipping Sauce

1 pound chicken wings

For the glaze:
1/2 cup green jalapeno pepper jelly
1 large clove garlic, minced
1 TBS brown sugar
1 kiwifruit, peeled & mashed w/a fork

For the dipping sauce:
2 TBS red bell pepper chopped
1/4 bunch fresh cilantro
1/8 small sweet onion
1/2 jalapeno pepper seeded (wear rubber gloves will seeding any hot pepper)
2 tomatillos, husks removed and cut up
1 tsp fresh lime juice
Dash salt
2 TBS brown sugar
2 TBS green jalapeno pepper jelly
1 to 2 kiwifruit, peeled & mashed w/a fork

Preheat oven to 400 degrees F
Clean the wings and cut into 3 segments at the joints. Reserve the two meatier
portions for this recipe (or use the ready to use chicken wings)

For the glaze: Mix the jelly, garlic, brown sugar and kiwifruit together until
smooth.
Line a cookie sheet with foil and lightly spray w/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 the wings from the oven and brush generously with the glaze until well
coated.
Return the wings to the oven & bake for an additional 10 minutes.

While the wings are baking, prepare the dipping sauce.
Place the bell pepper, cilantro, onion, jalapeno pepper, 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 all the ingredients are smooth.
Pour the blended mixture into a bowl and add the mashed kiwifruit.
Stir until well combined.
Serve wings with the dipping sauce.

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