Rich, savory garlic‑parmesan sauce with a creamy texture and a subtle kick—perfect for coating chicken wings, dipping veggies, or dressing pasta.

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

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In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute

Stir in the heavy cream and heat until warmed through (don’t boil)

Remove from heat and immediately whisk in the grated Parmesan until melted and the sauce is smooth

Stir in Italian seasoning, red pepper flakes, salt, and pepper. Taste and adjust. Some versions include a touch of sugar or lemon juice for balance

Fold in mayonnaise to achieve a creamy, emulsified consistency—smooth but pourable

Let sauce cool slightly and refrigerate for 30 minutes to allow flavors to meld. Reheat gently before serving. Keeps up to 5 days in fridge

Toss hot cooked wings or drums in the sauce until evenly coated. Serve immediately, with extra sauce on the side if desired