Wash the wings and dry them with paper towels.
Cut off and discard the wing tips, or save them to make broth.
Cut the wings in half, separating the drumstick from the wing.

In a small bowl, mix the oil with the garlic, onion, oregano, salt, and pepper, and season the chicken wings well. I recommend letting them sit in the refrigerator for a couple of hours.
Set the oven to broil on low heat, using the electric or gas broiler at the top of the oven.

Brush a baking pan with oil and place the wings on it. Place the baking pan at the top of the oven and brown the wings. Turn the wings occasionally. Add 1/4 cup of water or white wine to the bottom of the baking pan. Use a brush to spread the juices over the wings each time you turn them. Roast until golden brown on both sides.

BLUE CHEESE DIP
In a bowl, partially dissolve the blue cheese with the yogurt and vinegar, leaving a few small pieces.
Add the garlic powder, green onion, cilantro, or parsley and mix well. Refrigerate until ready to use.

Serve the chicken wings with the blue cheese dip and Brown rice with Shiitake mushrooms