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Trim any excess fat from wings, cut off wing tips and cut wings into two by separating at the joint.
Place in large saucepan, add water to just cover the wings, and bring to a boil.
Reduce heat and simmer 10 minutes.
Drain and pat dry.
Meanwhile, rub grill well with vegetable oil and preheat barbecue for 10 minutes.
Toss half of the parboiled wings in hot sauce to coat.
Combine ingredients for honey garlic sauce and toss remaining parboiled wings in this sauce until well coated.
Reduce barbecue heat to medium or medium-low and cook wings until crisp and nicely glazed, brush with sauce and turn often, about 15 to 20 minutes.
For blue cheese dip combine ingredients and blend well. Makes about ¾ cup (175 mL). Serve hot wings with blue cheese dip alongside.