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Buffalo Wild Wings Garlic Parmesan Wings

These Buffalo Wild Wings Garlic Parmesan Wings are irresistibly crispy, creamy, and packed with garlic and Parmesan flavor—perfect for game day or any gathering!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: Easy, Fried, Game Day, Garlic, Parmesan, Quick
Servings: 4 servings

Ingredients

  • 1 tablespoon dried minced garlic
  • 1 teaspoon dried minced onion
  • 2 tablespoons hot water
  • 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
  • 1/4 teaspoon sesame oil
  • vegetable oil for deep-frying
  • 1 pound chicken wings cut into wingettes and drummettes (wing tips discarded)

Instructions

  • In a small bowl, combine the dried minced garlic and dried minced onion. Pour in the hot water and let it sit for about 5 minutes to rehydrate and enhance flavor.
  • Add mayonnaise, grated Parmesan, distilled white vinegar, Italian herbs, lemon juice, corn syrup, salt, red pepper flakes, and sesame oil to the bowl. Whisk until smooth and creamy. Set aside.
  • Pour enough vegetable oil into a deep-frying pot or heavy-bottomed pan to submerge the wings (about 2-3 inches deep). Heat oil over medium-high heat to 350°F (175°C), using a thermometer to monitor temperature.
  • Carefully add chicken wings to hot oil in batches, avoiding overcrowding. Fry for 8-10 minutes until golden brown and crispy. Remove wings using a slotted spoon or spider and drain on paper towels.
  • Place fried wings in a large mixing bowl. Pour garlic Parmesan sauce over wings and toss until evenly coated.
  • Plate wings and garnish with additional grated Parmesan and Italian herbs if desired. Serve hot with your favorite dipping sauce and enjoy!

Equipment

  • Deep frying pot or heavy-bottomed pan
  • Thermometer
  • Mixing Bowl
  • Whisk
  • Slotted spoon or spider
  • Paper Towels

Notes

  • Pat wings dry before frying to ensure maximum crispiness.
  • Maintain oil temperature at 350°F to avoid greasy or undercooked wings.
  • Fry wings in small batches to keep oil temperature consistent.
  • Store leftovers in an airtight container refrigerated up to 3 days; reheat in oven to restore crispiness.
  • Make sauce ahead and keep refrigerated for up to a week for easy meal prep.