The creamy tang of the Buffalo Wild Wings Garlic Parmesan Wings sauce is the star of the show here. When tossed with perfectly fried, juicy chicken, you wind up with addictive wings that are going to be the star at your next party.
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What makes the Buffalo Wild Wings Garlic Parmesan Wings so unique?
Are you looking for a wing sauce that isn’t too hot but still brings a lot of flavor to your table? Then you can’t go wrong with garlic parmesan wings Buffalo Wild Wings style. This delicious sauce has all the tang you expect from garlic parmesan wings, but it’s extra creamy and rich because it replaces the butter in most other recipes with mayonnaise. Throw in a bunch of Italian herbs, and you have a one-of-a-kind sauce.
Why you are going to love this recipe
Sure, you can buy a bottle of Buffalo Wild Wings Garlic Parmesan Wings sauce at the store, however, making it fresh in your kitchen ensures the best flavor and the freshest ingredients.
Pressed for time and not a professional chef? No problem! You can achieve a gourmet flavor without needing a lot of time or effort. With this no-cook sauce recipe, whipping up a better-than-restaurant taste at home couldn’t be quicker or easier.
Ingredients you will need
For the Buffalo Wild Wings Garlic Parmesan sauce, you’ll need:
- Dried minced garlic
- Dried minced onion
- Water, hot
- Mayonnaise
- Parmesan cheese
- Distilled white vinegar
- Italian herbs
- Lemon juice
- Corn syrup
- Salt
- Red pepper flakes
- Sesame oil
Since you are rehydrating the garlic and onions, you need to use the minced, not powdered, version.
For the wings, you’ll need:
- Chicken wings
- Neutral oil (for frying)
Buy the chicken wings already divided into winglets and drumettes, or you can save money by doing it yourself. It’s easy, and you can keep the wing tips in the freezer for making stock.
How to make Buffalo Wild Wings Garlic Parmesan sauce and wings
To prepare the Buffalo Wild Wings Garlic Parmesan sauce recipe:
- In a medium mixing bowl, combine the minced onion and minced garlic with the hot water. Let it sit for at least five minutes before continuing with the recipe.
- Add the remaining ingredients for the Buffalo Wild Wings Garlic Parmesan sauce to the bowl. Whisk well.
- Cover the bowl and place it in the fridge for at least 20 minutes for the flavors to come together.
To fry the chicken wings:
- Place the divided wings on the countertop to shake off some of the chill from the fridge.
- Pour at least four inches of oil into a heavy-bottomed pot and attach a clip-on thermometer to the side. Alternatively, you can use a deep fryer.
- Heat the oil to 350°F.
- When the oil is hot, add a few wings. You don’t want the oil to drop below 325°F, so you will need to fry the wings in batches.
- Cook the wings for 8 to 10 minutes until they are golden brown. Use a spider to move the wings around from time to time, or shake the basket of the deep fryer to keep the wings from sticking.
- Check that the internal temperature of the wings is at least 165°F with an instant-read thermometer before transferring them to a wire rack over a paper towel to drain.
- At this point, you can toss the wings in the sauce and serve immediately or allow them to come down to room temperature and store the chicken in the fridge.
To serve the chicken wings:
- Place a couple tablespoons of the parmesan garlic sauce in a large mixing bowl and add five or six wings.
- Toss well to coat the chicken in the sauce before plating.
What to serve Garlic Parmesan wings with?
Try pairing Garlic Parmesan Wings Buffalo Wild Wings style with:
- Cucumber, Tomato, and Onion Salad. This copycat salad from Cracker Barrel is crisp and cold with a bite. It is super light and tangy, ideal for cutting through the richness of the wings.
- Garlic bread. Add even more garlic and parmesan cheese flavor to your meal with some of the best garlic bread you have ever tried. Save a piece or two to sop up any extra sauce.
- French Fries. A classic pairing to make it a meal. Dip them in the Buffalo Wild Wings parmesan garlic sauce instead of ketchup.
- A dip or two. Part of the fun of wings is dipping them. Garlic Parmesan Wings go very well with marinara and pesto sauce.
How to store the leftovers
It is a good idea to finish any sauced wings, but you can keep extra unsauced wings in an airtight container in the fridge. Store any leftover sauce separately in another airtight container.
What is the best way to reheat these?
For the crispiest wings, try heating in a 375°F air fryer for 10 to 15 minutes, turning once. Don’t have an air fryer? Heat the wings in a standard oven instead, but they may take a little longer to get crispy.
More Buffalo Wild Wings copycat recipes
Popular recipes for wings
- Air Fryer Buffalo Wings
- Air Fryer Sweet and Spicy Wings
- Cajun Wings
- Grilled Buffalo Wings
- Honey BBQ Wings
- Hooters Wings
- Pluckers Wings
- Spicy Asian Chicken Wings
Check out more of my easy recipes for chicken and the best copycat restaurant recipes on CopyKat!
Buffalo Wild Wings Garlic Parmesan Wings
Ingredients
Garlic Parmesan Sauce
- 1 tablespoon dried minced garlic
- 1 teaspoon dried minced onion
- 2 tablespoons hot water
- 1/2 cup mayonnaise
- 2 tablespoons Parmesan cheese
- 1 teaspoon distilled white vinegar
- 2 teaspoon Italian herbs
- 1 teaspoon lemon juice
- 1 teaspoon corn syrup
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sesame oil
Wings
- 1 pound chicken wings
- oil for frying
Instructions
Sauce
- In a small bowl, combine the dried garlic and onion with the water. Let stand for 5 minutes.
- Add the remaining ingredients and whisk to combine.
- Cover, and refrigerate for at least 20 minutes to let the flavors come together.
Wings
- Cut the wings at each joint. Discard the wing tip or save it for stock.
- Add vegetable oil to a large, heavy-bottomed pot until it reaches a depth of 4 inches, or use a deep fryer. Preheat the oil to 350°F.
- Deep-fry the wings in batches for 8 to 10 minutes, stirring once to ensure they cook evenly. Depending on the size of your pot, you should be able to fry about 5 or 6 wings at a time. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack resting on a cookie sheet.
- Toss wings in the garlic parmesan sauce, and serve.
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