Preheat the oven to 400 degrees.
Remove and discard the wing tips (cut them off at the joint).
Separate the wings into flats and drumettes. This is the annoying, but pretty simple. Bend the wing backwards at the joint until the bones separate, then use a pair of kitchen scissors to cut between them.
Place the wings in a large bowl with the olive oil and salt. Toss to coat.
Arrange the wings in a single layer on a large foil-lined baking sheet. Bake for 20 minutes and then flip the wings over. Bake for another 20 minutes until golden brown and crispy.
In a small pot, heat ½ cup Frank’s Wings Sauce. Place the cooked wings in a large bowl, add the heated sauce, and toss to coat. Serve the wings hot. Feel free to put them on a fancy platter with some fat-free ranch dressing and celery sticks if you’re into that.