24 chicken wings (5 lb.)
1 c. melted butter
1 tbsp. prepared mustard (Dijon)
1/8 tsp. Tabasco sauce
1 c. bread crumbs (Arnold Italian)
1 1/2 c. fresh grated cheese
1 tsp. minced garlic
Salt & pepper to taste (you can season chicken with seasoning salt)
1 1/2 c. fresh tomato sauce

Preheat oven to 350 degrees. Fold wing tips under main wing so that they remain flat. Put butter in mixing bowl and add mustard and Tabasco mix. Combine bread crumbs, 1/2 cup cheese, oregano, parsley, garlic, salt and pepper in a shallow dish. Dip wing in butter, then bread crumb mixture. Put in baking dish, fleshy side up.

Place wings in oven and bake, basting with pan drippings for about 50 minutes. Pour off fat and continue to bake for 10 minutes. Spoon tomato sauce over wings and put under the broiler. Serve, sprinkling remaining cheese over chicken. Yield 6 or more servings.

2 tbsp. butter
1/4 c. chopped onions, finely
1/2 tsp. finely minced garlic
1/3 c. dry wine
2 c. tomatoes cored, seeded & cut in 1" cubes
3 fresh basil leaves or 1 tsp. dried basil
Salt & pepper to taste

Melt butter in pan and add onion and garlic. Cook briefly, stirring. Add the wine and cook to reduce liquid by half. Add tomatoes, basil, salt and pepper. Cook for about 5 minutes. Pour mixture into blender or food processor and blend to a puree. Return to sauce pan, reheat and pour over chicken.