Thanks everybody! I sort of combined the info you provided with some other stuff I found - basically baked them plain for 40 min at 500 degrees and tossed them in the sauce recipe on the back of the hot sauce bottle. I read somewhere that high heat for a shorter time was the key and it worked very nicely.

I also "brined" them first for about 1/2 hour - soaked them in a sugar/salt/water solution. I gotta say, these were the plumpest, tastiest wings I ever had so I guess it worked.

Thanks again.