Appetizers · 4 min read
Buffalo Wild Wings Garlic Parmesan Wings (Copycat)
Crispy wings tossed in a creamy garlic parmesan sauce made with mayonnaise, parmesan, herbs, and lemon. Buffalo Wild Wings copycat.
★ 5.0 (1)
This Buffalo Wild Wings garlic parmesan wings copycat gets its signature flavor from a sauce built on mayonnaise instead of butter. That swap makes the sauce richer and smoother, so it clings to every crispy wing without sliding off. The dried garlic and onion soak in hot water first, which softens them and lets their flavor spread through the sauce. The result is a tangy, creamy coating that tastes like the restaurant version, but made fresh in your kitchen.
Why You’ll Love These Garlic Parmesan Wings
- The sauce comes together in about 15 minutes with pantry staples like mayonnaise, parmesan, and dried herbs.
- Frying the wings at 350°F for 8 to 10 minutes gives them a crisp exterior without drying out the meat.
- You can control the heat by adjusting the red pepper flakes, so it's as mild or spicy as you like.
Key Ingredients for Authentic Garlic Parmesan Wings
- Mayonnaise: This is the base of the sauce, giving it that thick, creamy texture. Use full-fat mayo for the best results. If you need a lighter option, half mayo and half Greek yogurt works, but the sauce will be less rich.
- Dried minced garlic and onion: These rehydrate in hot water, which softens them and brings out their sweetness. Don't skip the soaking step, or the sauce will have a gritty texture. You can use garlic powder and onion powder in a pinch, but the flavor will be less pronounced.
- Parmesan cheese: Freshly grated parmesan melts into the sauce better than pre-shredded, which often contains anti-caking agents. It adds a salty, nutty flavor that defines the dish. Use a good-quality wedge and grate it yourself for the best taste.
Kitchen Tools for Frying Garlic Parmesan Wings
- Large heavy-bottomed pot or deep fryer to hold 4 inches of oil and keep the temperature steady.
- Wire rack set over a cookie sheet for draining the fried wings and keeping them crisp.
- Instant-read thermometer to check that the oil stays at 350°F.
- Mixing bowl and whisk for combining the sauce ingredients.
Tips for Making the Best Garlic Parmesan Wings
- Soak the dried garlic and onion in hot water for a full 5 minutes. This rehydrates them so they blend into the sauce smoothly instead of leaving gritty bits.
- Refrigerate the sauce for at least 20 minutes before using. That rest lets the flavors come together and helps the sauce thicken slightly.
- Fry the wings in small batches of 5 or 6. Adding too many at once drops the oil temperature and leads to greasy, less crispy wings.
- Drain the cooked wings on a wire rack set over a cookie sheet. This keeps air circulating around them so they stay crisp while you finish frying the rest.
Ways to Change Up This Garlic Parmesan Wings Recipe
- For extra heat, add another 1/2 teaspoon of red pepper flakes or a splash of your favorite hot sauce to the finished sauce.
- Make it a dip by chopping the cooked wings and stirring them into the sauce, then serving with celery and carrot sticks.
- Use the sauce on chicken tenders, boneless thighs, or even roasted cauliflower for a vegetarian option.
- Swap the white vinegar for apple cider vinegar to add a slightly fruitier tang.
What to Serve with Garlic Parmesan Wings
Toppings and Garnishes
- Extra grated parmesan and a sprinkle of chopped parsley for a fresh finish.
- Lemon wedges to squeeze over the wings just before eating.
- A drizzle of ranch or blue cheese dressing on the side for dipping.
Side Dishes
- Celery sticks and carrot strips with ranch or blue cheese dressing.
- Crispy french fries or seasoned potato wedges.
- A simple green salad with a light vinaigrette to balance the richness.
How to Store Leftover Garlic Parmesan Wings
Keep leftover wings and sauce in separate airtight containers in the refrigerator. The wings will stay good for up to 4 days, and the sauce for about a week. Storing them separately keeps the wings from getting soggy and lets you reheat only what you need.
How to Freeze Leftover Garlic Parmesan Wings
You can freeze the fried wings for up to 2 months. Cool them completely after frying, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer the frozen wings to a resealable freezer bag, pressing out as much air as possible. The sauce also freezes well for up to 3 months in a separate container. Thaw both in the refrigerator overnight before reheating.
Best Way to Reheat Garlic Parmesan Wings
To bring back the crisp texture, reheat the wings in a 400°F oven on a wire rack for 5 to 10 minutes. You can also use an air fryer at 375°F for 3 to 4 minutes. Toss the reheated wings with the sauce right before serving, so the coating stays crisp instead of steaming.
Source recipe: Buffalo Wild Wings Garlic Parmesan Wings (Copycat) (SnapChef ID 2aee7dd4-ac70-4c07-bb56-134ec5461261). Nutrition is estimated per serving.
Ingredients
Directions
- To make the parmesan garlic sauce, soak the dried garlic and onion in hot water for about 5 minutes. Add the remaining ingredients and whisk to combine. Cover and refrigerate for at least 20 minutes to let the flavors come together.
- Pour the vegetable oil into 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 the wings in the parmesan garlic sauce, and serve.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use fresh garlic instead of dried minced garlic?
Yes, but the flavor will be sharper and less mellow. Use 2 teaspoons of finely minced fresh garlic and skip the soaking step, since fresh garlic doesn't need rehydrating. Keep in mind the sauce may be more pungent, so start with less and taste as you go.
What does the corn syrup do in the sauce?
Corn syrup adds a touch of sweetness and helps the sauce cling to the wings. It also balances the tang from the vinegar and lemon juice. You can substitute honey or maple syrup, but the flavor will change slightly.
Why does the recipe use mayonnaise instead of butter?
Mayonnaise creates a thicker, creamier sauce that coats the wings evenly and doesn't separate like butter can. It also adds a subtle richness without making the sauce greasy. This is what gives the Buffalo Wild Wings version its distinctive texture.
Can I bake the wings instead of frying them?
Yes, you can bake them at 425°F for 40 to 45 minutes, flipping halfway through, until they're golden and crisp. They won't be quite as crunchy as fried wings, but the sauce will still taste great. For extra crispness, pat the wings dry before baking.
