Wings

Adjust oven rack to upper-middle position. Heat oven to 450 degrees. Set a large wire rack over a large, foil-lined shallow pan, such as a jellyroll pan. Toss wings in a large bowl with oil, salt and pepper. Arrange in a single layer on the rack. Roast until golden brown, about 40 minutes. Use tongs to remove wings to a bowl full of one of the sauces. Toss to coat. Remove rack from pan and pour off rendered chicken fat. Dump wings directly onto foil-lined pan. Continue to cook until glaze has set, 8-10 minutes longer. Sauce 1/2 cup (8 Tbsp) hot red pepper sauce or less to taste 1/2 cup mayonnaise (can use low-fat) Mix together in a large bowl. Sauce 1/4 cup ketchup 2 Tbsp light or dark brown sugar 1 Tbsp cider vinegar or white vinegar Mix all ingredients in a large bowl. Set aside until wings are ready to be tossed.