Garlic Parmesan Wing Sauce

Homemade garlic parmesan wing sauce is jam-packed with the intense savory flavors of fresh garlic, parmesan cheese, and plenty of seasonings. It’s begging to be slathered over anything you introduce it to!

Why this recipe works

Juicy chicken wings aren’t complete without a generous baste of savory garlic parmesan wing sauce. This sauce is a copycat version of Buffalo Wild Wing’s famous wing condiment. It’s creamy, garlic-packed, and full of rich flavors, and it’s as simple as a few whisks in a bowl to whip together.

This sauce calls for a vehicle, which can be anything from pasta, chicken skewers, fried chicken, bread chunks, or chicken wings. It can also be used as a dip for crisp veggies or transformed into a dressing to pour over salads. The versatility in this sauce reigns supreme.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

GARLIC – The flavor intensity becomes more prominent after chilling in the fridge. If you want your sauce extra garlicky, feel free to use 8 cloves instead of 6. You can opt to oven-roast the garlic if desired, simply add the peeled garlic cloves and oil to a small oven-safe ramekin and cover with foil. Bake at 350F until the garlic is softened, about 25 minutes. Let the garlic cool, and then mash it with a fork and continue with the recipe.

OIL – The extra virgin olive oil creates a neutral base and helps with the sauce’s consistency. You can use 2 tablespoons of unsalted butter instead of extra-virgin olive oil. The sauce will thicken more as it chills and you may want to let it warm up to room temperature before serving after refrigeration.

SEASONING – You can substitute the dried Italian seasoning with 1/4 teaspoon of each of the following: dried basil, dried oregano, and dried rosemary. Alongside the Italian seasoning we used salt, pepper, and crushed red pepper flakes

CHEESE – Either the pre-grated cheese in the tub or very finely grated cheese from a block of Parmesan will work here. If you choose to grate parmesan from the block, be sure to grate it finely so it mixes well with the other ingredients.

How to Make Garlic Parmesan Wing Sauce

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add the oil and garlic to a small skillet over medium-low to low heat. Cook until the garlic starts to turn fragrant and sizzle, about 6 minutes, stirring frequently. Remove from the heat and cool to room temperature.
2. Add the garlic (along with the oil it cooked in) and all remaining ingredients to a medium bowl and whisk to combine.
3. Transfer the sauce to an airtight container and refrigerate to chill, about 2 hours, or overnight.

Frequently Asked Questions & Expert Tips

Serving Suggestions

There’s a plethora of different ways you can serve garlic parmesan wing sauce. Slather it over chicken skewers, dip or toss it with chicken wings, or use it as a salad dressing to name a few. 

To Make This Into Dip: Omit the water.

For Making It Into Salad Dressing: Add more water until it reaches your desired consistency.

To Coat Chicken Wings: It will be enough sauce for about 3 pounds of chicken wings.

More Sauce Recipes

• Yum Yum Sauce
• Sweet and Sour Sauce
• Rosemary Cream Sauce
• Alabama White Sauce
• Homemade Teriyaki Sauce
• Garlic Butter Sauce

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Garlic Parmesan Wing Sauce

This sauce is a copycat version of Buffalo Wild Wing's famous wing condiment. It's creamy, garlic-packed, and full of rich flavors, and it's as simple as a few whisks in a bowl to whip together.

5 from 6 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Condiments

Cuisine: American

Servings: 5 servings (1 1/4 cup total)

16 minutes mins

Calories: 241

Author: Amanda Davis

Ingredients

• ▢ 2 Tablespoons extra virgin olive oil
• ▢ 6 large cloves of garlic peeled and crushed
• ▢ ½ cup mayonnaise
• ▢ 1 Tablespoon white wine vinegar
• ▢ ½ Tablespoon fresh lemon juice
• ▢ 2 teaspoons granulated white sugar
• ▢ 6 Tablespoons grated parmesan cheese
• ▢ ¾ teaspoon dried Italian herb seasoning
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon crushed red pepper flakes
• ▢ ⅛ teaspoon black pepper
• ▢ 2 Tablespoons water plus more as needed to reach desired consistency

Things You’ll Need

• ▢
  Skillet
• ▢
  Mixing bowl
• ▢
  Whisk

Before You Begin

• The flavor intensity becomes more prominent after chilling in the fridge. If you want your sauce extra garlicky, feel free to use 8 cloves instead of 6. You can opt to oven-roast the garlic if desired, simply add the peeled garlic cloves and oil to a small oven-safe ramekin and cover with foil. Bake at 350F until the garlic is softened, about 25 minutes. Let the garlic cool, and then mash it with a fork and continue with the recipe.
• The extra virgin olive oil creates a neutral base and helps with the sauce’s consistency. You can use 2 tablespoons of unsalted butter instead of extra-virgin olive oil. The sauce will thicken more as it chills and you may want to let it warm up to room temperature before serving after refrigeration.
• You can substitute the dried Italian seasoning with 1/4 teaspoon of each of the following: dried basil, dried oregano, and dried rosemary. Alongside the Italian seasoning we used salt, pepper, and crushed red pepper flakes
• Either the pre-grated cheese in the tub or very finely grated cheese from a block of Parmesan will work here. If you choose to grate parmesan from the block, be sure to grate it finely so it mixes well with the other ingredients.
• Store the sauce in an air-tight container (we like to use a mason jar) kept in the refrigerator for up to 1 week.  To Make This Into Dip: Omit the water.
  To Make This Into Salad Dressing: Add more water until it reaches your desired consistency.
  To Coat Chicken Wings: It will be enough sauce for about 3 pounds of chicken wings.

Instructions

• Add the oil and garlic to a small skillet over medium-low to low heat. Cook until the garlic starts to turn fragrant and sizzle, about 6 minutes, stirring frequently.
• Remove from the heat and cool to room temperature.
• Add the garlic (along with the oil it cooked in) and all remaining ingredients to a medium bowl and whisk to combine.
• Transfer the sauce to an airtight container and refrigerate to chill, about 2 hours, or overnight.

Nutrition

Serving: 1serving (2 Tablespoons) | Calories: 241cal | Carbohydrates: 4g | Protein: 2g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 484mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 0.3mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!