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. Carefully remove the wings from the basket and pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and refrigerate for 1 hour.
Heat the oven to 425 degrees F.
Replace the paper towels with parchment paper or foil to prevent chicken juices from baking on to the pan. Roast on the middle rack of the oven for 20 minutes, and then 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 large metal mixing bowl or pot over low heat. Add the garlic and cook, whisking occasionally, for 1 minute. Add the hot sauce and salt and whisk to combine. Remove from the heat, add the chicken wings and toss to coat. Serve warm.
Recipe courtesy of Alton Brown, 2012