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1
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.
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2
Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
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3
Remove the wings from the basket and carefully pat dry.
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4
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.
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5
Preheat the oven to 425 degrees F.
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6
Replace the paper towels with parchment paper or aluminum foil sprayed with a little non-stick spray.
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7
Roast on the middle rack of the oven for 20 minutes.
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8
Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
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9
If you are like me and like your wings a little browner and crispier, broil them for an additional 5-10 minutes.
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10
While the wings are roasting, melt the butter in a small saucepan along with the garlic.
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11
Pour this along with hot sauce and the optional salt into a bowl large enough to hold all of the chicken and stir to combine.
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12
Remove the wings from the oven and transfer to the bowl and toss with the sauce.
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13
Serve warm with bleu cheese dressing and celery sticks if desired.
