Ingredients

Instructions

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