Buffalo Wild Wings Garlic Parmesan Wings Recipe
A copycat version of Buffalo Wild Wings' popular garlic parmesan wings featuring a creamy, savory sauce made with dried garlic, onion, mayonnaise, and Parmesan cheese. The wings are deep-fried until crispy and golden, then tossed in the flavorful garlic parmesan coating. Perfect for game day, parties, or any time you're craving restaurant-quality wings at home. This homemade version captures the signature tangy, garlicky flavor that makes these wings irresistible.
Ingredients
- 1 tablespoon dried minced garlic
- 1 teaspoon dried minced onion
- 2 tablespoons hot water
- ½ cup mayonnaise
- 2 tablespoons Parmesan, grated
- 1 teaspoon distilled white vinegar
- 2 teaspoons Italian herbs
- 1 teaspoon lemon juice
- 1 teaspoon corn syrup
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon sesame oil
- vegetable oil, for deep-frying
- 1 pound chicken wings, cut into wingettes and drummettes, wing tips discarded
Instructions
- 1
Soak the dried garlic and onion in hot water for about 5 minutes
- 2
Add the remaining sauce ingredients and whisk to combine
- 3
Cover and refrigerate sauce for at least 20 minutes to let flavors come together
- 4
Pour vegetable oil into a large, heavy-bottomed pot until it reaches 4 inches depth or use a deep fryer
- 5
Preheat the oil to 350°F
- 6
Deep-fry the wings in batches for 8 to 10 minutes, stirring once to ensure even cooking
- 7
Fry about 5 or 6 wings at a time depending on pot size
- 8
When wings are just beginning to brown, remove from oil and drain on wire rack resting on cookie sheet
- 9
Toss the wings in the parmesan garlic sauce and serve
Tips
Ensure oil temperature stays at 350°F for optimal crispiness - use a thermometer to monitor
Don't overcrowd the fryer as this will lower oil temperature and result in soggy wings
Let the sauce flavors meld in the refrigerator for best taste - longer chilling time improves flavor
Good to Know
Cooked wings can be stored in refrigerator for up to 3 days. Reheat in 400°F oven for 5-7 minutes to restore crispiness.
Sauce can be made up to 2 days ahead. Wings are best served immediately after cooking.
Serve immediately while hot and crispy with celery sticks and ranch or blue cheese dressing.
Common Mistakes
Monitor oil temperature carefully to avoid burning wings or undercooking
Don't skip the sauce resting time as flavors need time to develop
Drain wings properly on wire rack to prevent sogginess
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I bake these wings instead of deep-frying?
Yes, bake at 425°F for 45-50 minutes, flipping halfway through. Wings won't be as crispy but still delicious.
What if I don't have dried garlic and onion?
Use 1 tablespoon fresh minced garlic and 1 teaspoon fresh minced onion instead. Skip the soaking step.
How long do leftover wings keep?
Store in refrigerator for up to 3 days. Reheat in oven at 400°F for 5-7 minutes to restore crispiness.