30 minutes before cook time, remove the wings from the fridge and evenly salt the wings on all sides. Let the wings sit at room temperature for 30 minutes.
Fill a sauce pan with an inch of water. Bring to a boil, and reduce to a simmer. Place a silicone steamer basket into the pan. Fill the steamer basket with the drumettes. Place the lid onto the sauce pan. Steam for 10-15 minutes, or until the chicken has reached 165 degrees.
Line a rimmed baking sheet with paper towels. Place the wings on top of paper towels and place into the fridge for 1 to 2 hours.
When ready to cook, heat an oven to 425 degrees.
Place 3 tablespoons of buffalo ranch sauce into a large mixing bowl. Place the chilled wings into the mixing bowl and toss to coat. If the wings appear to be dry, add a few more tablespoons of buffalo ranch sauce.
Place the tossed wings on to a rimmed baking sheet and place in the oven. Cook for 10 minutes, or until the outside of the wings are crispy.
Meanwhile add 3 to 4 additional tablespoons of buffalo ranch sauce into a large mixing bowl. Set aside.
Remove the wings from the oven, and place back in to the mixing bowl. Toss to coat well.
Serve warm topped with chopped fresh chives.