Buffalo Wild Wings Garlic Parmesan Wings
I love a good wing night, and these Garlic Parmesan wings—modeled after the popular Buffalo Wild Wings version—hit that sweet spot between saucy comfort and crisp, salty bite. The sauce is rich and garlicky, with Parmesan’s umami folding into mayonnaise for a smooth coating that clings to fried skin. It feels indulgent without being fussy.
This recipe is straightforward and forgiving. There are only a few moving parts: rehydrate the dried aromatics, blend the sauce, fry the wings, and toss everything together while the chicken is hot. If you follow the steps and keep an eye on oil temperature, you’ll get crispy, evenly cooked wings every time.
I’ll walk you through the shopping list, the exact ingredients, the step-by-step frying method, and sensible troubleshooting tips so you avoid common mistakes. Expect practical tips for timing, storage, and small tweaks that make a difference without complicating the process.
Shopping List
- 1 tablespoon dried minced garlic
- 1 teaspoon dried minced onion
- Hot water (you’ll need 2 tablespoons for soaking)
- Mayonnaise (you need 1/2 cup)
- Grated Parmesan (2 tablespoons)
- Distilled white vinegar (1 teaspoon)
- Italian herbs (2 teaspoons)
- Lemon juice (1 teaspoon)
- Corn syrup (1 teaspoon)
- Salt (1 teaspoon)
- Red pepper flakes (1/2 teaspoon)
- Sesame oil (1/4 teaspoon)
- Vegetable oil for deep-frying (enough to reach 4 inches deep in your pot)
- 1 pound chicken wings cut into wingettes and drummettes (wing tips discarded)
Ingredients
- 1tablespoondried minced garlic — rehydrates into the primary garlic punch for the sauce.
- 1teaspoondried minced onion — adds a mellow onion backbone without raw sharpness.
- 2tablespoonshot water — used to soak and rehydrate the dried aromatics so they blend smoothly.
- 1/2cupmayonnaise — forms the creamy base that helps the sauce cling to the wings.
- 2tablespoonsgrated Parmesan — brings savory, salty depth and a slightly granular texture.
- 1teaspoondistilled white vinegar — brightens the sauce and balances the mayo.
- 2teaspoonsItalian herbs — dried herbs add a Mediterranean herb lift (oregano, basil, thyme style).
- 1teaspoonlemon juice — fresh acidity to cut richness.
- 1teaspooncorn syrup — smooths and rounds flavors; helps the sauce stick.
- 1teaspoonsalt — essential for seasoning; adjust to taste.
- 1/2teaspoonred pepper flakes — gives a gentle heat; increase or decrease per preference.
- 1/4teaspoonesame oil — tiny bit for a toasty aroma in the sauce.
- vegetable oilfor deep-frying — neutral oil with a high smoke point for frying.
- 1poundchicken wingscut into wingettes and drummettes (wing tips discarded) — the main ingredient; pat dry before frying for best crisp.
Buffalo Wild Wings Garlic Parmesan Wings: From Prep to Plate
- In a small heatproof bowl, combine 1 tablespoon dried minced garlic and 1 teaspoon dried minced onion with 2 tablespoons hot water; let sit about 5 minutes to rehydrate.
- Add 1/2 cup mayonnaise, 2 tablespoons grated Parmesan, 1 teaspoon distilled white vinegar, 2 teaspoons Italian herbs, 1 teaspoon lemon juice, 1 teaspoon corn syrup, 1 teaspoon salt, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon sesame oil to the bowl (include the soaking liquid). Whisk until smooth, cover, and refrigerate for at least 20 minutes.
- Pour vegetable oil into a large, heavy-bottomed pot to a depth of 4 inches (or prepare a deep fryer). Heat the oil to 350°F.
- While the oil heats, make sure the 1 pound chicken wings are cut into wingettes and drummettes (wing tips discarded) and pat them dry with paper towels.
- When the oil reaches 350°F, carefully add 5–6 wings (or however many fit without crowding) to the oil. Fry for 8 to 10 minutes, stirring or turning once during frying to promote even cooking.
- Fry each batch until the wings are just beginning to brown and the internal temperature reaches 165°F. Remove wings with a slotted spoon or tongs.
- Drain the fried wings on a wire rack set over a cookie sheet. Repeat steps 5–7 with remaining wings.
- Remove the Parmesan-garlic sauce from the refrigerator. Place the hot, drained wings in a large bowl, pour the sauce over them, and toss to coat evenly. Serve immediately.
Why This Recipe Works
The approach separates sauce building from frying. That’s important: a cold, well-emulsified sauce ensures even coating without thinning the mayo. Rehydrating the dried garlic and onion with hot water releases flavor and avoids gritty bits in the finished sauce. Frying to just-browned gives you crisp skin without drying the meat.
The mayonnaise base provides a creamy vehicle for Parmesan and seasonings. The corn syrup and vinegar are small but effective—one smooths and helps bind, the other brightens. Red pepper flakes add a controlled bite so the wings feel balanced rather than one-note.
No-Store Runs Needed
If you already have a basic pantry, you probably don’t need another trip out. The technique leans on pantry staples: dried aromatics, mayo, a hard cheese, and basic seasonings. The wings are the only fresh item you must buy. If you don’t have Parmesan on hand, the wings will still be tasty without it, but the cheesy umami is part of the signature profile.
Equipment & Tools
- Large, heavy-bottomed pot or deep fryer — for stable oil temperature.
- Instant-read thermometer — to monitor oil and wing internal temp.
- Heatproof bowl — for rehydrating garlic and mixing sauce.
- Wire rack set over a cookie sheet — for draining and keeping skin crisp.
- Slotted spoon or tongs — for safe removal from hot oil.
Troubles You Can Avoid
- Oil too hot or too cool — a thermometer is worth it. If oil is too hot, wings brown quickly but stay underdone inside; too cool and they absorb oil and get soggy.
- Crowding the pot — fry in small batches to maintain temperature and ensure even browning.
- Adding sauce too early — sauce should be chilled and wings should be hot. Tossing hot wings with cold sauce cools the wings and may make skin less crisp; toss quickly and serve.
- Skipping the rack — draining on paper towels steams the bottom; a wire rack preserves crispness.
Holiday-Friendly Variations
These wings make a sturdy, crowd-pleasing appetizer for gatherings. For larger groups, double the recipe and keep batches warm in a low oven (200–225°F) on a rack while you finish frying. Toss only just before serving to retain texture.
You can make the sauce earlier in the day and refrigerate it. Give it a quick whisk before tossing. If you want slightly less heat for family members, reduce the red pepper flakes; for more, add a pinch more or serve extra flakes on the side.
If You’re Curious
Yes, the recipe uses dried aromatics intentionally. They rehydrate quickly in hot water and give a concentrated flavor without the variability of fresh garlic (texture and intensity can differ). The small amount of sesame oil is there for a subtle, toasty note—just a whisper.
Frying time listed gets you to a safe 165°F internal temperature while still allowing for some carryover heat. If you prefer a deeper brown and crisp, you can extend frying time slightly, watching the thermometer and color.
Make Ahead Like a Pro
Make the Parmesan-garlic sauce up to 24 hours ahead. Store it covered in the refrigerator; bring it out and give it a quick whisk before using. The wings themselves are best freshly fried, but you can pre-fry them about 90% of the way, cool on a rack, and finish frying for a few minutes to re-crisp before serving.
Alternatively, fry and fully cook the wings, cool, and refrigerate. Reheat in a hot oven on a rack to restore crispness, then toss with freshly warmed sauce or cold sauce depending on the texture and temperature you prefer.
Buffalo Wild Wings Garlic Parmesan Wings Q&A
Q: Can I bake or air-fry instead of deep-frying?
A: You can bake or air-fry, but the texture will differ. Baked wings can be crisp if you dry them thoroughly and bake at a high temperature on a rack. Air fryers do a good job with less oil; adjust cooking time per your appliance and finish by tossing quickly with the sauce.
Q: How spicy are these?
A: The recipe lists 1/2 teaspoon red pepper flakes. That delivers a gentle heat under the creamy Parmesan. Reduce to your taste for a milder version or add a bit more if you like a kick.
Q: How long will the sauce keep?
A: The sauce will keep for 3–4 days refrigerated. It’s mayonnaise-based, so store it in a sealed container. Whisk before using if any separation occurs.
Q: Can I double the recipe?
A: Yes. Keep the ratios consistent and fry in batches so the oil temperature remains steady.
Time to Try It
Set aside about an hour from start to finish if you’re frying a single pound of wings: a few minutes to rehydrate and mix the sauce, 20 minutes chilling the sauce, and roughly 30–35 minutes to fry in batches and toss. The payoff is crisp, saucy wings with a garlicky, cheesy coating that feels special but isn’t complicated.
Follow the steps, respect the oil temperature, and use a rack for draining. Those small choices make the biggest difference. When you’re ready, plate them hot, hand out napkins, and enjoy the satisfying crack of crisp skin giving way to tender meat. Let me know how yours turn out and any tiny tweaks you made—I’m always testing tweaks on guests.
Buffalo Wild Wings Garlic Parmesan Wings
Ingredients
Ingredients
- 1 tablespoondried minced garlic
- 1 teaspoondried minced onion
- 2 tablespoonshot water
- 1/2 cupmayonnaise
- 2 tablespoonsgrated Parmesan
- 1 teaspoondistilled white vinegar
- 2 teaspoonsItalian herbs
- 1 teaspoonlemon juice
- 1 teaspooncorn syrup
- 1 teaspoonsalt
- 1/2 teaspoonred pepper flakes
- 1/4 teaspoonsesame oil
- vegetable oilfor deep-frying
- 1 poundchicken wingscut into wingettes and drummettes wing tips discarded
Instructions
Instructions
- In a small heatproof bowl, combine 1 tablespoon dried minced garlic and 1 teaspoon dried minced onion with 2 tablespoons hot water; let sit about 5 minutes to rehydrate.
- Add 1/2 cup mayonnaise, 2 tablespoons grated Parmesan, 1 teaspoon distilled white vinegar, 2 teaspoons Italian herbs, 1 teaspoon lemon juice, 1 teaspoon corn syrup, 1 teaspoon salt, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon sesame oil to the bowl (include the soaking liquid). Whisk until smooth, cover, and refrigerate for at least 20 minutes.
- Pour vegetable oil into a large, heavy-bottomed pot to a depth of 4 inches (or prepare a deep fryer). Heat the oil to 350°F.
- While the oil heats, make sure the 1 pound chicken wings are cut into wingettes and drummettes (wing tips discarded) and pat them dry with paper towels.
- When the oil reaches 350°F, carefully add 5–6 wings (or however many fit without crowding) to the oil. Fry for 8 to 10 minutes, stirring or turning once during frying to promote even cooking.
- Fry each batch until the wings are just beginning to brown and the internal temperature reaches 165°F. Remove wings with a slotted spoon or tongs.
- Drain the fried wings on a wire rack set over a cookie sheet. Repeat steps 5–7 with remaining wings.
- Remove the Parmesan-garlic sauce from the refrigerator. Place the hot, drained wings in a large bowl, pour the sauce over them, and toss to coat evenly. Serve immediately.
Equipment
- small heatproof bowl
- Whisk
- large heavy-bottomed pot or deep fryer
- Slotted spoon or tongs
- Wire Rack
- Cookie Sheet
- Large Bowl
