Recipe courtesy of Food Network Kitchen

Baked Garlic Balsamic Wings with Blue Ranch Dipping Sauce

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Chicken wings are baked until super crispy and then tossed with a sweet and tangy balsamic-honey glaze and whole cloves of roasted garlic and served with a cool buttermilk-blue cheese sauce for dipping.
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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 45 min
  • Yield: 6
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Dipping Sauce:



  1. Whisk together the sour cream, mayonnaise, blue cheese, buttermilk, chives and garlic. Season to taste with and pepper. Refrigerate until ready to serve.

For the wings: 

  1. Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours.
  2. After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
  3. Squeeze the baked garlic from the heads into a large bowl. Combine the 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. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons of oil. Whisk into the bowl with the garlic.
  4. Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce. 

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