5 to 6 pounds fresh chicken wings, grilled or baked till done

While wings are cooking:

melt 1 stick of butter or margarine in large sauce pan, add 1/4 cup hot sauce (mild)
1/3 cup (medium) 
1/2 cup (hot)

1/4 cup Worstershire sauce,    1 1/4 cup Ketchup

3/4 tsp garlic powder,   1 tsp onion powder,   1/2 tsp lemon juice

simmer this sauce on low heat stirring frequently. when wings are done, dip both sides shaking off excess sauce. (trust me, this will coat 5 to 6 lbs of wings) 
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1/2 c mayonnaise,   1/4 c minced onion

1/2 c grated parmesan,   Your choice of bread

Stir together first 3 ingredients. Spread 1 teas. mixture on each bread slice. Place slices on baking sheet. Bake at 450 for 4-5 mins or until browned. 

One package Jimmy Dean Sausage ( sage flavor is the best )

One block of cream cheese,   A Bunch of Mushrooms

Fry up the Jimmy Dean Sausage like you would hamburger.  Smash it up when cooked into tiny weeny pieces.  Mix that with the block of cream cheese.  Take that silly little cap out of the mushrooms and stuff the good stuff inside. Since the sausage is already cooked,  just bake them for about 15 minutes at about 375...... to warm and melt everything nice and good. You can sprinkle a tinsy winsy bit of paprika on top for some color.
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 Cajun hot
Yield: 6 servings
2 1/2 lb Chicken wings
6 oz Hot sauce or Tabasco
1 x Oil for frying (optional)
1/2 c Melted butter

Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 served with celery andblue-cheese dressing. The little wing tips should be trimmed off to makeneater pieces.  You may fry or bake the wings,depending on dietary considerations. 
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Do up about five wings at a time in the bag, then put them on a wire rack above 
a foil-covered sheet pan. You will probably need a couple of such pan-rack deals to be able to fit them all on. 

Put the two-boners on smooth side up, just barely touching one another. Don't have them touching each other too much or they will come out greasy and slimy. 

Heat your oven up to 425 degrees and put the wings in. You're going to want to cook 
them for about a half hour, then take them out and flip them over with a set of tongs. 

After this, put them back in. It's normal for a lot of steam and smoke to be produced. 

(Your house may smell like wings for a day or so after making them! Take the battery out of your smoke detector!) 

When you've flipped them, it's time to start on the evil hot sauce. Get a small sauce 
pan and melt a whole stick of butter into it. When its liquid, take the bottle of Red Hot sauce and start pouring it in. You will need almost 3/4 of the bottle. The mixture will turn from yellow to orange. 

Add a little tabasco sauce (approx. 2 teaspoons) and some of the Habanero sauce. 
Be carefull with this stuff. It is hands down the hottest pepper sauce in the world. The stuff could be used in chemical warfare! But not only is it ferociously hot, it has a most delicious and exotic taste to it. Just put in about a tablespoon or so into the sauce. Add about two teaspoons of the zesty italian salad dressing. 

Keep stirring the sauce with a wisk until it just starts to bubble, then cut the heat and cover it up. 

After about an hour total time in the oven, the wings should be done. They should be really crispy - almost dry looking. Take them out. Heat the sauce up again until it bubbles, then remove from heat. Grab the wings one at a time with the tongs and dunk them right into the hot sauce. Hold it under for a few seconds, then tap it on the side of the pan to remove loose sauce.