Preheat oven to 450 degrees F. Set wire racks on 2 large parchment-lined rimmed baking sheets. Use kitchen shears to cut through the center of each chicken wing joint. You should have a drumette, wingette and wing tip. (The tips can be frozen for chicken broth.)

To a large bowl, add chicken drumettes and wingettes. Pat dry with paper towels. Toss with the oil, salt and pepper. Place wings in a single layer on racks. Bake 30 minutes, until golden crisp and cooked through.

Meanwhile, to 3 separate medium bowls, add the sauces. To the first bowl, add mango marinade and sriracha, stirring to combine. To the second, add buffalo sauce, and to the third, add barbecue sauce. When wings are done, divide butter among bowls, stirring into sauces until smooth. Divide cooked wings among the 3 sauce bowls, tossing until well coated. Return wings to baking sheets, leaving any excess sauce in bowls. Bake another 5 minutes, until crispy. Toss again in remaining sauces, if needed. Reserve leftover sauces for extra dipping, if desired.

Serve with ranch and blue cheese dressings for dipping. If desired, add 1/4 cup wing sauce to ranch or blue cheese for a spicy dipping sauce. Serve with celery and carrot sticks.

Source: Hannaford fresh Magazine, January February 2024