I love any restaurant, chain or not, that serves chicken wings. I have my favorites for sure, and Buffalo Wild Wings is one of them. That’s because BW3s Parmesan garlic wings are to die for. It’s creamy, a little nutty thanks to the Parmesan cheese, and definitely packed with garlic. This copycat recipe of the Buffalo Wild Wings Parmesan garlic wings is spot-on crazy good. I absolutely could not stop eating it. So much so that I made wings covered in the Parmesan garlic sauce two days in a row. Is that wrong?
Cheesy Garlicky Yummy
I say without hesitation that you should double the amount of sauce. These copycat recipe Buffalo Wild Wings Parmesan Garlic wings are even better with more. You don’t have to drown the wings in it, no. And if you leftover sauce, that’s quite alright. That’s because it’s good on sandwiches and subs too. Crazy garlicky good. Oh, and don’t hesitate to use it as a dunking sauce for chicken nuggets!
Brrrrrr
This is a pretty thick sauce. And it likes to get thicker if you refrigerate it. So if you have leftover sauce, make sure you let it warm up a bit before using it. Just set it out on the countertop for 30 or so minutes ahead of time. And give it a good shake or stir before pouring it onto your wings. Things like to settle at the bottom of the jar. Get them all evenly distributed before using it.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
- Leak-proof Cap: Our condiment squeeze bottles are…
- Food-Grade BPA-Free Plastic: Durable squirt…
Also try my copycat Buffalo Wild Wings Spicy Garlic wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Buffalo Wild Wings Parmesan Garlic Wings (Copycat Recipe)
Equipment
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoons vegetable oil
- Kosher salt to taste
- freshly ground black pepper to taste
For the sauce
- 1 head garlic
- Olive oil
- ½ cup mayonnaise
- 1 tablespoon corn syrup
- 2 tablespoons Parmesan cheese grated
- 1 teaspoon lemon juice freshly squeezed
- 1 tablespoon apple cider vinegar
- ¼ teaspoon dried thyme
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ½ teaspoon dried red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
For the wings
- Place wings in a large resealable baggie or container.
- Add the oil. Seal and shake to coat. Add the salt and pepper, seal, and shake to coat.
- Refrigerate for 1-4 hours.
- Toss wings with warmed sauce before serving. Click here for our guide on how to sauce your wings.
For the sauce (make the day before making the wings)
- Heat your oven to 350 F.
- Cut the bottom of the head of the garlic off. Drizzle with just a bit of oil then wrap in foil. Place in the oven for 30 minutes or until softened.
- Remove the garlic from the foil and let cool slightly. Squeeze the head to extract the garlic cloves. Transfer to a blender or small food chopper.
- Add the remaining ingredients.
- Pulse a few times until smooth and the garlic has been chopped.
- Refrigerate overnight before using. Warm slightly before adding to wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more
