In a large pot combine water, balsamic vinegar, 1/4 cup salt, bay leaf, thyme, oregano and rosemary and bring to a boil. Add chicken wings and boil for 15 minutes. Remove chicken and place on a rack to dry for 15 minutes.
Preheat oven to 450º. Line a rimmed baking sheet with foil.
In a large bowl, combine garlic and salt and add olive oil, black pepper, red pepper flakes, and 1/2 cup of parmesan cheese, stir to combine. Toss wings in the mixture until they are coated. Transfer to the baking sheet and sprinkle with remaining parmesan cheese.
Bake for 20 minutes until browned and crispy. Brush or pour buffalo sauce over wings immediately while they are still hot.
Buffalo Sauce: While the chicken is cooking prepare the buffalo sauce. Add butter to a saucepan and melt over low heat. Whisk in the rest of the ingredients and cook until the sugar has melted.
Blue Cheese Dip: Place the egg yolks vinegar,, lemon juice and a pinch of salt in a bowl. Whisking until well combined. Slowly drizzle in oil, it should be slightly thick. Add mustard, sour cream and blue cheese and mix until smooth.