Crispy Caraway Twists

1 egg
1 tbsp water
1 tsp Dijon mustard
3/4 cup grated Swiss cheese
1/4 cup grated onion
2 tsp minced parsley
1 1/2 tsp caraway seeds
1/4 tsp garlic salt
1 sheet puff pastry, thawed

Combine the egg, water and Dijon. Roll out the pastry into a rectangle; brush with egg. Sprinkle the cheese, onion, parsley, caraway and garlic salt over half the length of the pastry. Fold over and press to seal the edges. Brush with the egg mixture again. Cut into 1/2 inch strips. Twist. Place 1 inch apart on a greased baking tray. Bake at 350 degrees F for 15 to 20 minutes.

Honey Glazed Chicken Wings

3 lbs chicken wings
1/2 cup honey
1/3 cup soya sauce
2 tbsp vegetable oil
2 tbsp chili sauce
2 tsp salt
1 tsp garlic powder
1 tsp Worcestershire sauce
1/2 tsp ground ginger

Combine all ingredients except the wings in a saucepan. Cook and stir until heated through. Cool to room temperature. Place the chicken wings and marinade in a large Ziploc bag and place in the fridge for 8 hours or overnight. Drain the wings and spread on a well greased foil lined 10x15 inch cookie sheet. Bake at 375 degrees F for 30 minutes. Drain and turn over. Bake a further 25 minutes. Crisp under the broiler.