There seems to be a lot of wing fanatics here so I'd like to share this. Jason King is a guy who writes for Yahoo Sports. Every week he puts out an excellent column about sports, his favorite females, and manly food. He pays a lot of respect to pro wrestling too, which gains respect from me. He is a huge fan of wings and always writes about all of the different foods, particularly wings, that he tries all over the country. A couple of weeks ago in his article, he wrote about his wing pet peeves. I thought it was clever. Here it goes: Other than Nancy Grace, not many things in life annoy me. But you wouldn't have guessed that a few nights ago at Arizona's sports bar in Kansas City. As if watching my Baylor Bears blow a seven-point overtime lead against Oklahoma wasn't bad enough, my buddy, Brett Hunter, called my attention to an even more repulsive sight. A girl eating wings with a fork. We tried our best to keep quiet, but eventually Brett and I had to vocalize our displeasure. You don't spit into the wind, you don't pull the mask off of Zorro and you don't, under any circumstance, eat wings with a fork. Period. Anyway, the whole fork issue sparked a lively conversation at our table about "Wing Pet Peeves." Here are a few of mine: 1. If you're only going to take one or two bites off of each wing, then order something else. I can't explain how irritating it is for a wing-lover to look at someone's plate and see half-eaten drummies, with hunks of chicken and other residue hanging from the bone. Seriously: Come to play, or don't come at all. 2. I can't stand small wings. If you're a cook or a waitress, don't even bring them to the table. Last night I ordered 12 wings at a certain "chain" restaurant not named Hooters, and four of them were no bigger than my pinky finger. It's not that they taste bad, but no one likes leaving hungry - or feeling ripped-off. 3. What's with all these restaurants charging for blue cheese and, in some cases, celery? It makes you want to find a manager and say, "Hey, guy. Business really that bad?" Pretty soon they'll be asking us to pay for the Wet-Naps we use to wash the sauce off our hands. Maybe it's just me, but I'd think that ensuring that a customer had an enjoyable experience would, in the long run, go way further than the 50 cents the restaurant demanded for its dipping sauce. 4. Spicy garlic is fine. So are chili lime, Cajun and teriyaki. I'm all for different types of flavors and sauces when it comes to wings - unless it involves honey. Sorry, kids, but wings are not supposed to be sweet. All these "honey-glazed" and "honey bbq" wings have got to go. 5. False advertising. Unless there is something original about your bird, don't hail your establishment as a "wing place." There's nothing worse than walking into a place like BuffaLouie's in Bloomington or Jefferson's in Lawrence, only to find the same, run-of-the-mill wings they have at any sports bar. To truly tout yourself as a wing establishment, the wings need to have some character. Are they big, are they grilled, are they big and grilled? Whaddya got?