3-4 pounds of chicken wings
  (cut into drumettes & legs -- discarding the wing tips.)

1 cup hot pepper sauce
1/2 teaspoon Cayenne pepper (red pepper)
1/4 cup brown sugar
1/4 cup mayonnaise or Ranch dressing
1 teaspoons garlic salt
1/2 teaspoon black pepper
Paprika

Method
Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the join. Put chicken wing pieces in a plastic bag. Mix marinade in small bowl and add to bag. Close and adjust chicken pieces to evenly coat them with marinade. Set aside at room temperature for 30 minutes or refrigerate for 8-24 hours. When marinade is finished, drain marinade and discard.
(Food safety note: when dealing with raw chicken it is best not to let the meat set at room temperature, however, the 30 minutes just before baking should be no problem. Also, do not let raw chicken juices or marinade come in contact with other food or basting sauce. It should not be used as a basting sauce either.)

Baking
Place wing pieces on a large cookie sheet lined with aluminum foil. Bake in a pre-heated 375°F for about 20 minutes. Meanwhile, mix together the basting sauce. Turn each piece over and bake other side for about 10 minutes. Carefully drain as much of the liquid from the baking pan without losing pieces off the pan. Baste each chicken piece with sauce and return to oven for 10 minutes. Turn each piece again and baste. (I sometimes sprinkle a little paprika on each side after basting for a richer color and flavor.)