Place a 6-quart saucepan with a steamer basket
and 1-inch of water in the bottom, over high heat,
cover and bring to a boil.

Remove the tips of the wings and discard or save
for making stock. Using kitchen shears, or a knife,
separate the wings at the joint. Place the wings into
the steamer basket, cover, reduce the heat to
medium and steam for 10 minutes. Remove the
wings from the basket and carefully pat dry. Lay the
wings out on a cooling rack set in a half sheet pan
lined with paper towels and place in the refrigerator
for 1 hour.

Preheat the oven to 425°F.

Replace the paper towels with parchment paper.
Roast on the middle rack of the oven for 20
minutes. Turn the wings over and cook another 20
minutes or until meat is cooked through and the
skin is golden brown.

While the chicken is roasting, melt the butter in a
small bowl along with the garlic. Pour this along
with hot sauce and salt into a bowl large enough to
hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to
the bowl and toss with the sauce. Serve warm.