Copycat Buffalo Wild Wings Garlic Parmesan Sauce
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This Copycat Buffalo Wild Wings Garlic Parmesan Sauce is the one I make for wing night. Butter, fresh garlic, cream and parmesan, done in about 10 minutes, and it tastes like the real thing. I toss it on my Copycat Garlic Parmesan Buffalo Wild Wings and keep a jar in the fridge for everything else.
It's a garlic parmesan wing sauce first, but it doesn't stop there. Spoon it over my Baked Garlic Parmesan Chicken Wings, stir it into pasta, or use it instead of the jarred sauce in my Slow Cooker Garlic Parmesan Chicken and Potatoes.
Quick Look: Buffalo Wild Wings Garlic Parmesan Sauce
- ⏱️ Prep Time: 10 minutes
- 🕒 Total Time: 10 minutes
- 👨👩👧👦 Servings: 8
- 📊 Calories: 204 kcal per serving
- 🥣 Ingredients: Butter, garlic, flour, chicken stock, heavy cream, sugar, Italian seasoning, lemon juice, red pepper flakes, parmesan, salt and pepper
- ⭐ Difficulty: Easy — one saucepan, 10 minutes
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Why You'll Love This Recipe
Tastes Like Buffalo Wild Wings. Garlic, parmesan, a little lemon, and a pinch of red pepper flakes — the same creamy, garlicky sauce you get at the restaurant, from your own stove.
10 Minutes, One Pan. Melt, whisk, simmer, done. It's ready before the wings come out of the oven.
More Than a Wing Sauce. Dip, pasta sauce, pizza base, over roasted vegetables — one batch covers a few dinners.
Serve it with my Buffalo Chicken Tenders or put a bowl of it with my Garlic Parmesan Dinner Rolls for dipping.
Ingredients Needed
- Butter: Use unsalted butter so you can control the saltiness of your garlic parm sauce.
- Garlic: Fresh garlic cloves are your best bet here for the most authentic flavor.
- Heavy Cream: Gives your garlic sauce a rich and creamy texture.
- Parmesan Cheese: Provides the perfect amount of salty and cheesy flavor.
- Lemon juice: Fresh is best. It’s what keeps the sauce from tasting flat.
How to Make Garlic Parmesan Wing Sauce
- Step 1: Melt the butter in a large saucepan, then add garlic and cook until fragrant.
- Step 2: Add the flour and whisk until well incorporated.
- Step 3: Slowly whisk in the chicken stock and heavy cream until smooth, and simmer 1 to 2 minutes, just until it thickens.
- Step 4: Add Parmesan, sugar, Italian Seasoning, lemon juice, and red pepper, and incorporate well. Add salt and pepper to taste.
Recipe Tips
- Because this recipe comes together so quickly, I recommend having all the ingredients ready to go before you start cooking anything.
- If you're worried that your sauce is too thin, just be aware that it will thicken as it cools.
- On the other hand, if the sauce is too thick, you may need to add a bit more liquid. A great option when serving with pasta in particular is to combine with a splash of reserved pasta water to thin it out.
- This sauce will last up to a week when stored in the fridge in an airtight container. The flavors may even develop and improve if you give it some time to sit in the refrigerator.
- Reheat the sauce by microwaving in 30-second intervals, stirring in between, or pour into a saucepan and heat over medium heat until it reaches the desired temperature.
- To sauce wings, put the cooked wings in a big bowl, pour the warm sauce over and toss until coated. About ½ cup of sauce covers 2 pounds of wings.
Recipe FAQ's
Yes, that's what it's made for. Toss hot wings in the warm sauce right before serving. It clings better if the wings are crispy and the sauce is warm, not hot off the stove.
Not as written, because of the flour. Swap in a gluten-free flour blend and check your chicken stock label, and it is.
I don't recommend it. Cream and parmesan sauces separate when they thaw. It only takes 10 minutes, so make it fresh.
Keep it in an airtight container in the fridge for up to a week. It thickens cold. Reheat in a saucepan over medium or in the microwave in 30-second bursts, stirring, and add a splash of stock or cream if it's too thick.
It thickens as it cools, so give it a minute before you judge. Too thick: whisk in a splash of chicken stock, cream or pasta water. Too thin: simmer another minute or two, stirring.
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Buffalo Wild Wings Garlic Parmesan Sauce
Ingredients
- 3 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons all purpose flour
- 1 1/2 cups chicken stock low sodium
- 3/4 cup heavy cream
- 3 teaspoons granulated Sugar
- 1 tablespoon Italian Seasoning
- 3 tablespoons Lemon juice
- 1 teaspoons red pepper flakes
- 1 cup grated parmesan cheese
- Salt and pepper to taste
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Instructions
- Heat a skillet on medium heat and melt the butter, add in the minced garlic and cook for 1 minute.
- Whisk in the flour.
- Slowly whisk in the chicken stock and cream until smooth. Simmer for 1-2 minutes just until thickened.
- Whisk in the sugar, Italian seasoning, lemon juice, red pepper, and parmesan cheese until combined.
- Add salt and pepper to taste.
- Serve over pasta, rice or chicken
I didnt have chicken broth or heavy whipping cream, so I substituted both for whole milk. I also added half a package of cream cheese. It got a little too thick, so I added a tablespoon of water. It turned out incredibly delicious!!
Woohoo Brenda! Love that!
This sauce was amazing!! I paired it up with your Crispy Chicken Cutlets recipe and it was absolutely delicious!! We all licked our plates clean! 🙂