Prep 5 mins
Cook 1 min
This buttery garlic-parmesan sauce is so simple and tastes sinfully delicious. A friend baked plain chicken wings for her Super Bowl party but realized at the last minute that she didn't have Tabasco sauce on hand to make Buffalo sauce. She called in a panic, and this is the sauce I advised. All her party guests raved about it. Some reviewers have stated these wings are as good as or better than Wingstop's. We don't have a Wingstop in our area, so I'll take their word for it! (Note: In response to reviewers' recommendations to decrease the amount of butter, this recipe has been adjusted from 1/2 cup to 1/4 cup of butter. Thanks!)
- 59.14 ml butter, melted
- 4.92 ml garlic powder
- 2.46 ml onion salt
- 1.23 ml black pepper, freshly ground
- 118.29 ml parmesan cheese, grated
- 24 chicken wings, nude, baked (or fried per your desire)
- In a small glass bowl, melt butter in microwave.
- Whisk into butter the garlic powder, onion salt and pepper.
- Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.
- Top with parmesan cheese and serve immediately.
We loved this! The only thing I'd do differently is decrease the amount of butter to 1/4 cup. Even with 25 wings, 1/2 cup was just way too much.
My husband baked the wings and then put them in the sauce. It was amazing!! He was trying to match wingstop and ended up with much better tasting wings.
This was exactly what I was looking for. A local wing place serves these, and I wanted to make some for my superbowl party but wasn't sure how much garlic to use. I followed another poster's advice and cut down the amount of butter, and I didn't measure the parmesan but am quite sure I used more than half a cup of freshly grated cheese. The flavor was spot on, these were the first items devoured, and I'll definitely be making them again!