Preheat the oven to 425 degrees. Toss the wings in a bag with garlic salt, Old Bay, cumin, and black pepper to coat evenly. There should be enough seasoning that each wing is well-coated. On a baking sheet, spread a layer of aluminum foil with the matte side up. Spread the tablespoon of olive oil across the foil and then place the chicken wings in one layer. Make sure each has room without touching the other. Sprinkle the wings with one tablespoon of salt—this will help to crisp the skin. Place in the oven for 20 minutes. Take out and flip the wings, placing them back in the oven for 15 more minutes. While the wings are baking, melt 1 tablespoon of butter and mix with a half cup of Frank's RedHot. Whisk until the butter and hot sauce are evenly mixed. Once the wings are done, toss them in the sauce. Serve immediately.