1. Heat broiler. Rinse chicken wings; pat dry. Place on a baking sheet, wing tips down.
2. Broil until golden brown, rotating sheet occasionally, 35 to 40 minutes. Transfer wings to a large bowl. Drain off fat from baking sheet.
3. Toss wings with desired sauce, and return to baking sheet, wing tips down. Reserve sauce in bowl. Broil wings again until glazed, 2 to 3 minutes, rotating sheet once. Toss wings with reserved sauce. Serve hot, with celery and carrot sticks, and Blue-Cheese Dip.
Yet another Martha Stewart recipe. I was surprised. They tasted like they were cooked on the grill. I have a gas oven, so maybe that's why.