Copycat Buffalo Wild Wings Parmesan Garlic Wings
I say without hesitation that you should double the amount of sauce.
Servings 6
Calories 658kcal
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 grated Parmesan cheese
- 1 teaspoon freshly squeezed lemon juice
- 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
Note that the sauce should be made the day before you make the wings so it has time to 'get happy'.
Nutrition
Calories: 658kcal | Carbohydrates: 3g | Protein: 44g | Fat: 51g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 185mg | Sodium: 532mg | Potassium: 384mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg