re: Cooking Wings in Oven

I imagine a little higher would be better. That would crisp them up without overcooking the meat. My guess based on some similar experience would be to put them on a rack over a foiled cookie sheet, like Gris said, and put it at 450. Just keep an eye on them as you do it. And I would think tossing them first, baking them to cook in the sauce, then retossing them after would still be the way to go. Just tossing out my ponderings.