Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Remove wings from packaging and rinse under cold water. Pat dry and arrange the chicken wings on the prepared baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Place in the oven to roast for 30-35 minutes, or until wings are browned and cooked throughout. Cut inside wings to ensure doneness.

While the wings are roasting, prep the vegetables. Thoroughly rinse produe and pat dry. Cut celery into 4" long, dippable spears. Cut green onion on a bias (angle).

Evenly divide the roasted wings into three separate mixing bowls. In one bowl, combine the wings and Hot Sauce, tossing and adding salt and pepper to taste as you toss. In another bowl, add the Hoisin glaze, half of the sesame seeds and half of the green onion (reserving remaining for garnish), adding salt and pepper to taste as you toss. In a final bowl, add the BBQ sauce, tossing adding salt and pepper to taste as you toss.

Arrange wings on a platter or in individual serving trays side-by-side. Garnish the Hoisin wings with the remaining green onion and sesame seeds. Arrange celery sticks in between the different types of wings so guests can cool their palates as they try the different wing varieties.