> Cooking spray
> 4 tsp ground sage
> 2 tsp garlic powder
> 1 (4 lb) pkg value pack chicken wings
> 1 (20 oz) pkg frozen sweet potato fries
> 1 tsp pumpkin pie spice
> 1 (8 oz) can jellied cranberry sauce
> 1/2 cup orange juice
> 2 tsp Louisiana-style hot sauce
> 1 (14 oz) pkg carrot and celery sticks
> Ranch dressing
> Blue cheese dressing
Preheat oven to 425°F with racks in center and upper third positions. Line two baking sheets with foil and coat with the cooking spray. In a large bowl, combine the sage and garlic powder. Season well with salt and pepper.
Use kitchen shears to cut through the center of each chicken wing joint to have a drumette, wingette, and wing tip. (The tips can be frozen for chicken broth.) Dry wings with paper towels. Add wings to bowl with spice rub and toss to coat. Transfer wings to one prepared baking sheet, skin-side up. Bake 30 min., turning halfway through, until browned and crisp. Spread the sweet potato fries onto the second prepared baking sheet. Bake 22–25 min., shaking and flipping halfway through. Season fries with salt and dust with the pumpkin pie spice. Keep warm.
Meanwhile, in a small pot on medium, combine the cranberry sauce, orange juice, and hot sauce. Bring to a boil and reduce to a simmer. Cook 10 min., until slightly reduced. In batches, add cooked wings and cranberry glaze to a large bowl. Toss to coat, then transfer wings back to same baking sheet. Repeat with remaining wings and glaze.
Set oven to broil. Brush any remaining glaze over wings. Broil wings on top rack 2–3 min., until chicken is slightly blistered. On a large cutting board or serving platter, arrange wings and fries. Add the vegetables and dressing to serve. Serve immediately.