Baked wings with garlic-balsamic glaze and ranch dressing

Ingredients:

Wings

• 2 kg chicken wings, cut in half, discard tips
• 2 heads of garlic
• 4 tbsp olive oil + extra for greasing baking sheets
• 3 tablespoons balsamic vinegar
• 2 tablespoons of honey
• 2 sprigs of thyme
• 0.5 tsp crushed red pepper flakes

Dip sauce

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 60 g crumbled blue cheese
• 2 tbsp. sour milk or kefir
• 1 tbsp chopped chives
• 2 cloves garlic, finely grated

Preparation:

1. In a bowl, combine sour cream, mayonnaise, blue cheese, yogurt, chives, and garlic. Season with salt and pepper to taste. Refrigerate until ready to serve.
2. Preheat oven to 220°C (425°F). Drizzle the garlic heads with 1 tablespoon of olive oil and wrap in foil. Bake until soft and golden, about 1.5 hours.
3. After 30 minutes, generously grease two rimmed baking sheets with olive oil. Toss the wings with 2 teaspoons of salt and a few grinds of black pepper and arrange them in a single layer on both baking sheets. Bake until very crisp, about 55 minutes.
4. Squeeze the roasted garlic from its skins into a large bowl.
5. Combine vinegar, honey, thyme, red pepper flakes, 1/3 cup water, and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat.
6. Reduce heat slightly and simmer until the liquid is thick and syrupy, coating the back of a spoon, about 5 minutes. Remove from heat and stir in the remaining 3 tablespoons olive oil. Combine with the roasted garlic in a bowl.
7. Transfer the cooked wings to the bowl with the glaze and toss to coat evenly. Serve with the dipping sauce.