Place chicken on baking sheet. Stir together honey and Worcestershire in small bowl; brush all over chicken. In another bowl, mix paprika, curry powder, chili powder, salt, black pepper and red pepper. Sprinkle evenly over all sides of chicken. Cover; refrigerate at least 2 hours or overnight.
Heat oven to 450°F. Arrange chicken in 2 large roasting pans; place wings, skin side up.
Roast in 450°F oven for 30 to 35 minutes or until well browned and instant-read thermometer registers 170°F.
Puree peppers, olive oil, vinegar, salt and hot-pepper sauce in blender.
Arrange chicken on serving platter. Serve the sauce on the side.