The night before serving, arrange wing segments in a single layer on a rack placed on a baking sheet (or two, depending on the size of the pan) lined with foil, preferably the non-stick kind. Refrigerate, uncovered, for 12 to 18 hours.
Preheat oven to 425 degrees. Remove baking sheet from the refrigerator. Slide the wings off the rack directly onto the aluminum foil.
In a small saucepan, combine remaining ingredients and stir over medium-high heat until butter melts. Spoon sauce evenly over chicken wings. Roast 30-40 minutes, turning once or twice during cooking, until done.