Load a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom. Turn heat to high, 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 heat to medium, and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a metal or oven-safe cooling rack set in a half-sheet pan lined with paper towels and refrigerate for 1 hour.
Heat oven to 425ºF.
Replace the paper towels with parchment paper or foil to prevent chicken juices from baking onto the pan. Roast on the middle rack of the oven for 20 minutes, and then turn the wings over and cook until meat is cooked through and the skin is golden brown, about another 20 minutes.
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.