For the marinade combine all, but the oil in the blender..with motor running on low add oil slowly If you dont do this slowly the oil will separate later..put the wings in a gallon size freezer zip lock bag and add marinade..let set overnight...........the recipe for the dry rub I use on all meat I BBQ..This recipe fills and old Lawry seasoned salt shaker..If thats too much cut in half... 6 Tbsp Chili powder 4 Tbsp ground cumin 1 1/2 tsp. cayenne pepper mix well and pour into shaker.........Drain wings and place on a large jelly roll pan..mine hold 4-5 lbs. packed tight. sprinkle with the dry rub liberally...Bake in a pre-heated 425 degree oven for 15-25 minutes..depending on how big the wings are..remove from oven and drain..I put another cookie sheet over the first one to hold the wings in place and pour off all the juices..there will be a lot..when cool..just cover the whole thing and put in the refrigerater till ready to serve...Now for the sauce....this is a doozer and worth all the effort so dont give up on me about now!!!! 2 Cups chicken broth..canned is fine 1/2 cup honey 1 1/4 Tbs chili powder 1 tsp cayenne pepper 1 tbs corn starch 1 cup water.........Place broth, honey, chili powder, and cayenne in a saucepan and bring to a boil..Reduce by 1/3.. Mix cornstarch with water, and add to the boiling sauce, lower temp. a little and cook till it is thick enough to coat a spoon..10-15 min usually...........Now when you are ready to serve all this up preheat the broiler or your grill I usually do mine in the oven since I leave mine on the cookie sheet..Brush the wings with the sauce and put under the broiler till hot and crispy..they will almost char a little on the tips from the honey...Heat the remaining sauce and serve with the wings as a dip..my kids even dip their fries in the sauce...I promise that Posted to MM-Recipes Digest V5 #015 by Marie Bordewisch on Jan 14, 1998