At last I have a good recipe for oven roasted chicken wings!  I don’t like deep frying for safety and health reasons, but roasting or barbecuing wings have never given me the results that I wanted.  Tossing grilled wings in sauce never worked out for me either. So here is my solution.  This is an oven recipe that turns out wings looking like they were grilled plus they feel and taste like wings from a really good wing joint. Ingredients: 2-3 pounds skin-on chicken wings, in a combination of drumettes & “flats” ⅓ cup catsup ⅓ cup hoisin sauce ¼ cup brown sugar 2 tablespoons Korean pepper paste (gochujang); or try substituting Thai red curry paste or Sriracha or Frank’s hot sauce 2 tablespoons rice vinegar; you can try substituting plain vinegar 2 tablespoons Dijon mustard 2 tablespoons black bean chili sauce 2 tablespoons molasses or sorghum; try substituting additional brown sugar There are lots of possible substitutions here because you are encouraged to experiment!  The core of the marinade is the catsup and the hoisin sauce for which I make no substitutions.  Also key are the sugars, (brown sugar and the molasses, and the sugary hoisin sauce too) because they will caramelize and color the wings during cooking.  But the real magic is in the oven roasting technique described below. So just whisk all the marinade ingredients together in a bowl then put the mixture into a one gallon closed-top plastic storage bag.  Add the chicken and work the closed bag so that the marinade covers all.  Then refrigerate the bagged chicken for 4-8 hours.  Do not marinate for over 8 hours since the meat on the wings will start to go stringy and mushy. When ready to roast, preheat your oven to 400 degrees.  Prepare a baking sheet by completely covering it with aluminum foil.  It is really hard to clean up an unlined sheet after the cooked syrupy sugar marinade drips onto it and chars black.  You will thank me later! Place an ungreased wire rack on top of the foil-covered baking sheet, and then arrange the wings on the rack.  Leave a little room between wings so that the hot air will completely caramelize them on all sides.  Discard the marinade for the sake of food safety since it will have a lot of uncooked chicken wing grease in it. Roast the wings for 30-40 minutes then remove, cool for 10 minutes, and then choose your wings quickly because they will go fast!  If you do not use a wire rack, turn the wings once during cooking.  Adapted from a recipe found in the Washington Post.