31. Chinese Barbecue: Roast the wings. Heat 1/2 cup minced scallions, 1/3 cup hoisin sauce, 2 tablespoons each butter, honey and grated ginger, and 3/4 teaspoon sesame oil. Toss with the wings.



32. Thai Chili: Marinate the wings in 1 cup Thai sweet chili sauce, 1 shredded carrot, 2 tablespoons each olive oil, lime juice and grated ginger, and 2 teaspoons kosher salt, 2 hours. Drain, reserving the marinade. Roast at 475 degrees F, 15 minutes, then brush with the marinade and roast until slightly charred, 25 more minutes. Serve with lime wedges.



33. Taco-Spiced: Toss the wings with 3 tablespoons taco seasoning and roast. Serve with salsa.



34. Bacon-Taco: Make Taco-Spiced Wings (No. 33), wrapping a half strip of bacon around each wing before roasting.



35. Mole: Season the wings with salt and pepper and roast. Heat 1/3 cup mole sauce, the juice of 2 oranges, 2 tablespoons honey and 1/4 cup water. Toss with the wings.



36. Jamaican: Toss the wings with 3 tablespoons jerk seasoning and roast. Microwave 3 tablespoons each orange marmalade and water; brush on the wings and roast 5 more minutes.



37. Lemon-Garlic: Toss the wings with salt and 1 1/2 teaspoons paprika and roast 35 minutes. Sprinkle with 3 tablespoons each lemon juice and sliced garlic, and 1 teaspoon lemon zest; roast 10 more minutes.



38. Aïoli: Season the wings with salt and pepper and roast. Whisk 1/2 cup mayonnaise, 1 finely grated garlic clove, and 1 tablespoon each olive oil and lemon juice; serve with the wings.



39. Pesto: Season the wings with salt and pepper and roast. Toss with 1/2 cup pesto and 1/4 cup grated Parmesan.



40. Pizza: Toss the wings with salt and 2 teaspoons dried oregano; roast 30 minutes. Divide 1/4 cup sliced pepperoni and 1/2 cup sliced onion between the 2 baking sheets; roast 15 more minutes. Toss with shredded mozzarella and serve with warm marinara sauce.

