Pat the chicken dry. An optional extra step is placing the chicken in the refrigerator uncovered for at least 8 hours. This dries out the skin completely, which some claim leads to crispier skin.
When ready to cook, preheat oven to 450 degrees Fahrenheit or heat grill to medium-high heat.
Melt butter in a small saucepan over low heat. Stir in the garlic, paprika, vinegar and hot sauce. Remove from heat. Pour 1/4 of the sauce into a small bowl and pour the remaining sauce into a large bowl and set aside.
If using the oven, the chicken can be placed on a rimmed baking sheet lined with parchment paper or foil, or for crispier results, place the chicken on a wire rack set over a rimmed baking sheet so the fat drips down and away from the chicken.
Brush 1/4 of the sauce over the chicken. If using the oven, bake for 30 minutes, turning once. Heat broiler to high and broil wings on each side until dark and crispy.
If using the grill, then grill over medium-high heat for 12-15 minutes for wings and possibly a few minutes longer for drummettes.
Dump chicken into the large bowl with the remaining sauce and stir to coat.