Preheat the oven to 500°. Lightly oil a large rimmed baking sheet and spread the chicken wings out on it. Drizzle the balsamic vinegar and the olive oil over and toss lightly. Pour the hot pepper sauce over the wings, season with salt and pepper, and toss again. Roast the wings for about 30 minutes on the top shelf of the oven, until well browned and crisp. Keep warm until serving.
Wine Recommendation: The simple, fruity, tart taste of a chilled white Zinfandel, such as the 1993 Beringer or the 1993 De Loach, is ideal to counterbalance the hot pepper sauce of the chicken and the bite of the salad.