Preheat the oven to 350°F
Line a baking sheet or roasting pan with aluminum foil or parchment paper. Set aside.
If available, place a rack on the baking sheet or roasting pan.
Using a pastry brush, brush the rack with a bit of the melted butter.
Mix together the salt, black pepper, and red pepper flakes (if using) in a small bowl. Set aside.
Unwrap the hens, pat dry, and place them on a platter.
One at a time, rub a small amount of the salt mixture into the cavity of each hen. (Use only half of the total mixture and reserve the remaining half.)
If you want at this point, you can stuff each hen with one cup of the wild rice mixture. (See video.) See the Recipe Notes below for additional information on the amount of wild rice mixture to cook to stuff four hens.
Place each hen on the rack on the baking sheet or roasting pan. (Alternatively, if you are not using a rack, place hens directly on the foil or parchment paper-lined baking sheet or roasting pan.)
Wash hands well in warm soapy water before proceeding with the remainder of the recipe instructions.
Brush each hen with butter using a pastry brush or a spoon.
Sprinkle the tops of each hen with the remaining salt mixture.
Place hens into preheated oven and roast for one hour or until the internal temperature of the thigh meat reaches 180°F. Because hens vary in size, the cooking time could extend an additional 15 minutes for a total of one hour and 15 minutes.