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8 tablespoons butter

1/2 cup honey

1 cup chili sauce

6 tablespoons fresh lemon juice

1 tablespoon Dijon-style mustard

4 pounds chicken wings

3 tablespoons teriyaki OR soy sauce

Salt and freshly ground black pepper to taste

Garlic powder to taste

1. Preheat oven to 400*F (205*C). Grease a greased 13 x 9 x 2-inch baking dish; set aside.
2. In small saucepan melt butter and add the honey, chili sauce, lemon juice and mustard. Bring to a boil and simmer for 10 minutes; remove from heat and set aside.
3. Discard tips of chicken wings and halve at the main joint. Place wings in prepared pan and drizzle with teriyaki or soy sauce, toss wings to coat well. Sprinkle with salt, pepper and garlic powder.
4. Bake, uncovered, for 20 minutes. Pour glaze over them and bake an additional 20 minutes, basting wings 2 or 3 times and turning wings once. For crispier wings, place under the broiler for 2 minutes, just before serving.

Makes about 24 appetizers.