Place all marinade ingredients except red wine in a one-gallon pot. Set the pot on the stove at medium-high heat and bring to a boil. Cook for two minutes, add the red wine, and remove from heat. Cool to room temperature. Place cut-up chicken in a bowl and pour marinade on top and cover. Refrigerate overnight. When ready to use, remove chicken from the marinade and place on a lightly oiled sheet pan. Season the top with salt, garlic and sugar. Bake at 375 degrees for 45 minutes, or until internal temperature reaches 165 degrees.