Honey Chicken Wings: for 2 lbs. of wings:
Combine l cup honey, 1/2 cup soy sauce, 2 Tbsp. veg. oil, 2 Tbsp. ketchup and l garlic clove, crushed and pour over wings in lg. bkg. dish. Bake 45 min. at 350* til wings are done and sauce is thick.

BBQ Wings:
In lg. bowl, combine 1/2 c. ketchup, 2 tbsp. brown sugar, 2 tbst. red wine, 1 tbsp. lime juice, 2 tsp. cornstarch, 2 tsp. Dijon mustard, 1 1/2 tsps. chili pdr., l tsp. Worcerstershire sauce and l garlic clove crushed. Pour over 2 lbs. wings and blend well. Marinate at room temp. for a minimum of 1 hr. or overnight in the fridge. Bake at 425* and bake 30 min., turning once. OR grill 30-35 min, turning once.

PARMESAN WINGS OREGANATA: For l lb. wings.
Combine l cup grated Parmesan, 2 tpsp. chopped parsley, 2 tsp. paprika, 1 tsp. dried oregano, 1/2 tsp dried basil, 1/4 tsp salt, 1/4 tsp black pepper.

Melt one stick butter and pout into shallow bowl. Dip wings in butter then into cheese mixture to coat. Place on foil-lined bkg. sheet and bake at 350* for 45 min.

FINALLY - BUFFALO CHICKEN WINGS: For 3 lbs. wings.
Melt 6 tbsp. butter in sm. pan, add 1/4 cup hot pepper sauce, and remove from heat, and set aside. Meanwhile, fry wings in oil til golden brown, 10-15 min. Drain well.

Brush wings with spicy butter and serve with blue cheese dipping sauce.

BLUE CHEESE DIPPING SAUCE: In small bowl, mash 1/4 lb. blue cheese, Roquefort or Gorgonzola, leaving some lumps. Whisk in 1/2 cup mayo til blended. Add 1/2 cup sour cream, 1 tbsp. lemon juice, 1 tbsp. wine vinegar and several dashes hot pepper sauce, to taste. Cover and chill til serving time.

Hope you find something here that you would like to try.