FOR THE WINGS:

1 c. minced onion
2 tbsp. oil
2 cloves garlic, minced
2 tsp. packed brown sugar
1 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1/2 c. ketchup
1/2 tsp. Dijon mustard
2 lbs. wings - tips cut off

Cook onion in oil until softened, add garlic, stirring for one minute. Add the brown sugar, vinegar, Worcestershire sauce and ketchup. Simmer this mixture, stirring for 5 minutes.

Now transfer this mixture into a blender and add the mustard, salt and pepper to taste. Puree, then transfer to the pan (cleaned), keeping it warm, covered, over low heat.

Broil the wings and drummets on the rack of a broiler pan, under a preheated broiler, about 2 inches from the heat. Turn the parts in about 20 minutes, or until they are golden.

Remove from broiler and toss the wings and drummets with half of the sauce, until well coated. Put them back under the broiler, turning them one or two minutes, or until they are lightly browned. Serve with remaining sauce.

Don't forget to pass the bleu cheese dressing, along with celery and carrot sticks. Delicious. Double this recipe for serving 8 or 12.

As far as I'm concerned, the only way to serve chicken wings (and drummets) is with a bleu cheese dressing. This is a quick version of a bleu cheese recipe: combine 1/2 cup mayonnaise with 1/4 cup sour cream and 2 ounces of bleu cheese, crumbled.