Bring water in a 6 quart saucepan to a boil. Add salt.
Drop the wings into the boiling water and boil for one minute.
After one minute, remove wings immediately from the pot and place them on a cooling rack in the sink. Let stand for 5 to 10 minutes until the wings dry thoroughly. Once they are dry, you can dry them even more by dabbing the wings with paper towels.
Place the cooling rack with wings over a sheet pan.
Place the wings in the oven and cook for 25 minutes.
Flip the wings and cook for an additional 10 minutes
Once you've flipped the wings, combine the butter and hot sauce in a small sauce pan. Cook the mixuture on a low fire until the butter is melted. Turn the fire off on the stove but leave the sauce on the burner to keep it warm.
Remove the wings from the oven and place them into a medium or large metal mixing bowl.
Slowly pour the sauce over the wings and mix until the wings are thoroughly coated with sauce.
Serve on a large plate with the celery batons, carrot batons and blue cheese dressing on the side.
Pro Tips
The wing sauce can be refrigerated and rewarmed.
The recipe can be doubled depending on the size of your oven, stove and cooling rack.
You can add more or less hot sauce according to your flavor preference and heat tolerance.
You can replace the Frank's hot sauce with Tabasco or Crystal but the flavor won't be the same.
Check out our Wedge Salad recipe for an easy-to-make blue cheese dressing recipe.