Buffalo Wild Wings Garlic Parmesan Sauce at home is a creamy, garlicky sauce you can whisk together in about 10 minutes: garlic softened in butter, a little flour, chicken stock and heavy cream, then Parmesan, Italian seasoning, a touch of sugar, lemon juice and red pepper flakes. It makes about 8 servings, enough to coat a big batch of wings, and it’s just as good on fries, pasta and pizza.
How to make it: Cook minced garlic in melted butter for a minute, whisk in the flour, then slowly whisk in the stock and cream and simmer 1 to 2 minutes until thickened. Take the pan off the heat and whisk in the sugar, Italian seasoning, lemon juice, red pepper flakes and freshly grated Parmesan.
Why You’ll Love It
- About 10 minutes: one skillet and a whisk.
- Creamy and garlicky: buttery, cheesy and bright with lemon.
- Not just for wings: toss it with pasta, spread it on pizza, or dip fries in it.
- Make it ahead: it keeps in the refrigerator and reheats well.
Ingredient Notes
Butter: Three tablespoons. Unsalted butter lets you control the salt, since the Parmesan brings plenty.
Garlic: Three cloves, minced. Fresh garlic gives a sharp, bold flavor.
Flour: Three tablespoons, whisked into the butter to thicken the sauce.
Chicken stock and heavy cream: One and a half cups of low-sodium stock and 3/4 cup of heavy cream make it smooth and rich.
Parmesan: One cup, freshly grated. This matters more than anything else in the recipe (see below).
Seasonings: A tablespoon of Italian seasoning, 3 teaspoons of sugar, 3 tablespoons of lemon juice and a teaspoon of red pepper flakes, plus salt and pepper to taste.
Ingredients
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken stock
- 3/4 cup heavy cream
- 3 teaspoons granulated sugar
- 1 tablespoon Italian seasoning
- 3 tablespoons lemon juice
- 1 teaspoon red pepper flakes
- 1 cup freshly grated Parmesan cheese
How to Make Garlic Parmesan Sauce
1. Cook the garlic. Heat a skillet over medium heat, melt the butter, add the garlic and cook 1 minute.
2. Make the base. Whisk in the flour until smooth.
3. Add the liquids. Slowly whisk in the chicken stock and cream until smooth. Simmer 1 to 2 minutes, just until thickened.
4. Finish off the heat. Take the pan off the heat and whisk in the sugar, Italian seasoning, lemon juice, red pepper flakes and Parmesan until combined. Season with salt and pepper to taste.
5. Serve. Toss with cooked wings or tenders, or serve over pasta, rice or chicken. The sauce thickens as it cools.
How to Make It Smooth and Creamy, Never Grainy
A garlic Parmesan sauce should be silky enough to cling to a wing. When it turns out grainy or clumpy, it’s almost always one of these:
Grate the Parmesan yourself. Pre-grated Parmesan from a shaker contains cellulose and anti-caking agents that stop it from melting smoothly, and they leave the sauce grainy. Buy a wedge and grate it fresh.
Add the cheese off the heat. Parmesan added to a sauce that’s too hot can seize into clumps. Move the pan off the burner before whisking it in.
Keep whisking. Whisk the whole time you add the stock and cream so nothing sticks to the pan and no lumps form.
Let it rest. Give the finished sauce about 30 minutes; the garlic, lemon and herbs come together as it sits.
| Problem | Fix |
|---|---|
| Grainy | Use freshly grated Parmesan and add it off the heat |
| Too thin | Simmer a little longer, or add an extra tablespoon of flour at the start |
| Too thick | Whisk in a splash of stock, cream or pasta water |
| Lumpy | Whisk constantly while the liquids go in |
Tips for Success
How do I use it on wings?
Bake or fry your wings until they reach 165°F, then toss them in a bowl with the warm sauce until every piece is coated. Serve extra sauce on the side for dipping.
Can I make it milder?
Yes. Leave out the red pepper flakes for a sauce with no heat at all.
Variations
- No-cook wing sauce: whisk 1/2 cup of melted unsalted butter with 1/2 cup of grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/4 teaspoon black pepper and 1/4 teaspoon kosher salt, then whisk in 1 tablespoon of mayonnaise until smooth and creamy. Toss it with cooked wings right away.
- Double garlic: add a little garlic powder with the Parmesan along with the fresh garlic for a deeper garlic flavor.
- As a pasta sauce: toss it with hot pasta and loosen it with a splash of the pasta cooking water.
- As a pizza base: spread it on pizza dough in place of tomato sauce.
If you’d like a barbecue option for wing night, Crockpot BBQ Chicken Wings use just three ingredients.
Storage & Reheating
Refrigerate the sauce in an airtight container within 2 hours of making it, and use it within 3 to 4 days, the USDA FSIS guideline for leftovers. Don’t freeze it: the cream base separates when it thaws, and FSIS lists cream sauces among the foods that don’t freeze well.
To reheat, warm it in a saucepan over medium-low heat, stirring often, and add a splash of cream if it’s too thick. Bring it to a boil, as FSIS advises for sauces, before serving.
What to Serve With It
Toss it with baked chicken wings or serve it as a dip for chicken tenders, baked zucchini fries or garlic Parmesan potato wedges. For more garlic Parmesan flavor, try garlic Parmesan roasted shrimp and garlic Parmesan mashed potato cups.
Frequently Asked Questions
What’s in garlic parmesan sauce?
This copycat uses butter, garlic, flour, chicken stock, heavy cream, Parmesan, Italian seasoning, sugar, lemon juice and red pepper flakes.
How do I make parmesan garlic sauce like Buffalo Wild Wings?
Cook garlic in butter, thicken it with flour, stock and cream, then whisk in freshly grated Parmesan and seasonings off the heat. For a quicker wing sauce, whisk melted butter, Parmesan, garlic powder, Italian seasoning and a spoonful of mayonnaise.
What do I use garlic parmesan sauce on?
Wings, tenders, fries, pasta, pizza, roasted vegetables, or as a dip for bread.
Why is my garlic parmesan sauce grainy?
Pre-grated Parmesan with anti-caking agents, or cheese added while the sauce is too hot. Grate it fresh and add it off the heat.
How long does it keep?
3 to 4 days in the refrigerator. Don’t freeze it.
Final Notes
Make the sauce while the wings bake so both are ready together. If you make it, tell me in the comments what you tossed in it.
Buffalo Wild Wings Garlic Parmesan Sauce
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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 teaspoon red pepper flakes
- 1 cup Parmesan cheese freshly grated
Instructions
- Heat a skillet over medium heat, melt the butter, add the garlic and cook 1 minute.
- Whisk in the flour until smooth.
- Slowly whisk in the chicken stock and cream until smooth. Simmer 1 to 2 minutes, just until thickened.
- Take the pan off the heat and whisk in the sugar, Italian seasoning, lemon juice, red pepper flakes and Parmesan until combined. Season with salt and pepper to taste.
- Toss with cooked wings or tenders, or serve over pasta, rice or chicken. The sauce thickens as it cools.
Notes
Nutrition
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