Name: Garlic Parmesan Wing Sauce
Prep time: 5 min
Cook time: PT-487171H1M5S
Total time: PT-487171H1M5S
Ingredients: ½ cup (113 g) unsalted butter, melted; 3 garlic cloves, minced (or roasted for milder flavor); ½ cup heavy cream; ~1 tablespoon mayonnaise; ½ cup freshly grated Parmesan cheese; ½ teaspoon Italian seasoning (or mix of dried oregano, basil, thyme); ⅛ teaspoon crushed red pepper flakes (adjust to taste); Salt and freshly ground black pepper, to taste; Optional: teaspoons sugar or lemon juice for brightness

I’m sharing a creamy and savory garlic parmesan sauce that mimics Buffalo Wild Wings’ popular dip—perfect for wings, dipping vegetables, drizzling on pasta, or elevating sandwiches.

Garlic Parmesan Wing Sauce

Why I’ll Love This Recipe

I love how just a few ingredients come together into a smooth, tangy, garlic‑forward sauce with cheesy richness and a hint of spice. It’s quick to make, versatile, and adds bold flavor whether I’m coating wings, tossing veggies, or stirring it into pasta.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Minced fresh garlic or garlic powder
Heavy cream or mayonnaise (or both)
Grated Parmesan cheese
Italian seasoning
Crushed red pepper flakes (optional for mild heat)
Black pepper
Kosher salt

directions

I melt butter in a saucepan and sauté fresh garlic (or stir in garlic powder) until fragrant.
I pour in heavy cream (and/or mayonnaise), whisking until smooth and slightly thickened.
I stir in grated Parmesan cheese off the heat so it melts into the sauce.
I mix in Italian seasoning, crushed red pepper flakes if I want gentle warmth, black pepper, and salt to taste.
I taste and adjust seasoning—adding a touch more garlic or pepper if needed—then let the sauce rest briefly to thicken.
I toss it with freshly cooked wings, drizzle over pasta, or serve it as a dip at room temperature or gently warmed.

Servings and timing

This recipe makes enough sauce for roughly 4–6 servings of wings or one batch of pasta. Prep and cook time combined is about 10–15 minutes.

Variations

I sometimes roast garlic instead of sautéing to mellow its flavor.
I use all mayonnaise (without butter) when I want a cold, thick dip consistency.
To amplify cheesy depth, I occasionally add a splash of lemon juice or a teaspoon of sugar.
For a spicier version, I stir in extra chili flakes or a dash of hot sauce.

storage/reheating

I store the sauce in an airtight container in the fridge for up to 4–5 days. I don’t recommend freezing—it may separate. To reheat, I gently warm it over low heat or microwave in short bursts, whisking occasionally to bring it back together.

FAQs

What if my sauce is too thin?

I let it cool briefly—it thickens as it chills, and stirring in more Parmesan or reducing on the heat helps thicken it.

Can I use garlic powder instead of fresh garlic?

Yes—I sometimes substitute garlic powder for ease; I whisk it in early so the flavor blends well.

Is this the exact sauce Buffalo Wild Wings uses?

No—it’s a homemade version inspired by their flavor profile. The chain’s actual recipe is proprietary. My version uses simple ingredients to recreate the cheesy, garlicky taste.

Can I skip mayonnaise?

Absolutely—I make it with butter, cream, and Parmesan if I want it warm. Mayonnaise gives an optional chilled dip texture and richness.

How do I coat wings so they stay crispy?

I toss hot wings in the room‑temperature or gently warmed sauce in a bowl right before serving. That helps the sauce cling without sogginess.

Conclusion

I find this garlic parmesan wing sauce rich, flavorful, and incredibly versatile. With minimal ingredients and just ten minutes, I can recreate a fan‑favorite sauce for wings, veggies, pasta, or more. I hope I feel inspired to whip up a batch soon and enjoy it as much as I do!