Blackberry Glazed Wings With Dipping Sauce Recipes

Steps:

• Whisk together the sour cream, mayonnaise, blue cheese, buttermilk, chives and garlic. Season to taste with and pepper. Refrigerate until ready to serve.
• 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.
• 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.
• 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.
• Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce.

Steps:

• Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.

Steps:

• For the wings:
• Heat grill to medium-high.
• Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.
• Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.
• For the blue cheese-celery dipping sauce:
• Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

Steps:

• Place chicken wings in large mixing bowl.
• Combine remaining ingredients in blender or food processor; blend until smooth.
• Reserve approximately 3/4 cup sauce; cover and refrigerate until ready to serve.
• Pour remaining sauce over wings, tossing to coat thoroughly.
• Cover and refrigerate 2-4 hours or overnight.
• To cook, spray roasting pan with nonstick spray.
• Shake excess marinade off wings and place in roasting pan.
• Bake at 450ºF 20-25 minutes, until cooked through and well browned.
• Remove wings; place on serving platter with bowl of reserved dipping sauce.
• Sprinkle with chopped parsley.