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Buffalo Wild Wings Parmesan Garlic Sauce

Buffalo Wild Wings Parmesan Garlic Sauce (Copycat) - recipe card
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A rich, creamy, and savory sauce that perfectly balances the bold punch of garlic with the nutty, salty depth of Parmesan cheese. This reduced-calorie version mimics the famous wing sauce with a velvety texture and a slight tang, ideal for coating crispy chicken wings or drizzling over pasta and vegetables.

Ingredients

Scale
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes (optional, for mild heat)

Instructions

  1. Melt the butter in a medium saucepan over medium-low heat. Once melted, the butter should foam gently but not brown; if it browns, reduce heat immediately. Swirl the pan to ensure even melting.
  2. Add the minced garlic to the melted butter and cook, stirring constantly, until fragrant, about 30-45 seconds. Garlic should soften but not color; burnt garlic will turn bitter. If you see any browning, remove the pan from heat briefly.
  3. Slowly pour in the heavy cream and whole milk while whisking continuously to combine with the butter-garlic mixture. Whisk until smooth and no streaks of butter remain, about 15 seconds.
  4. Increase heat to medium and continue whisking until the mixture comes to a gentle simmer, not a rolling boil. Small bubbles should appear around the edges; boiling will cause the cream to curdle or separate.
  5. Reduce heat to low and gradually add the grated Parmesan cheese, 1/4 cup at a time, whisking until fully melted after each addition. The sauce will thicken as the cheese incorporates. Keep whisking to prevent clumping.
  6. Add the kosher salt, black pepper, and optional crushed red pepper flakes. Whisk to distribute evenly, then taste and adjust seasoning if desired. The sauce should be smooth and coat the back of a spoon.
  7. Remove the saucepan from heat. If the sauce is too thick, whisk in an additional 1-2 tablespoons of milk, one at a time, until desired consistency is reached. For a thicker sauce, simmer on low for 1-2 more minutes, whisking constantly.
  8. Use immediately as a dipping sauce for cooked chicken wings, or toss with hot wings in a large bowl until evenly coated. The sauce will thicken slightly as it cools. For pasta, toss 4 cups cooked pasta with the sauce over low heat for 1 minute.

Notes

Store any leftover sauce in an airtight container in the refrigerator for up to 5 days. To reheat, place in a small saucepan over low heat, stirring constantly, and add a splash of milk if the sauce has thickened. Do not microwave, as the sauce can separate. Freezing is not recommended because the cream may break upon thawing.

Nutrition

Keywords: parmesan garlic sauce, buffalo wild wings sauce, copycat wing sauce, garlic parmesan sauce, creamy parmesan sauce, wing dipping sauce, game day snack, easy sauce recipe, stovetop sauce, quick sauce

Find it online: https://copycatkitchenco.com/buffalo-wild-wings-parmesan-garlic-sauce/