Baked Beer-Barbecue Wings with Blue Ranch Dipping Sauce

1. Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.

For the dipping sauce: 

1. Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.

For the wings: 

1. Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
2. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
3. While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
4. Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce. 

For the wings: 

1. Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
2. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
3. While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
4. Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce.