Buffalo Wild Wings-Like Parmesan Garlic Sauce

Submitted by Eric R.

"One of our favorite wing sauces"

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 3/4 Cups

ingredients

• 4 garlic cloves, peeled
• 1 teaspoon olive oil
• 1⁄2 cup mayonnaise
• 2 tablespoons light corn syrup
• 5 teaspoons parmesan cheese
• 1 tablespoon white vinegar
• 1 teaspoon lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried marjoram
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon dried thyme
• 1⁄8 teaspoon ground black pepper

directions

1. Preheat oven to 350 degrees F.
2. Toss garlic cloves with oil in a small oven-safe dish. and then bake in the preheated oven for 20 mins or until the cloves soften and begin to turn light brown. Cool garlic and then run cloves through a garlic press or finely mince with a sharp knife.
3. Combine garlic and remaining ingredients in a small bowl and stir well. Cover and chill for several hours or overnight before using.
4. To use sauce, pour 1/4 cup over 12 cooked chicken wings, breaded tenders, or chicken nuggets and toss gently until coated. Makes 3/4 cup sauce, enough to coat 36 wings.

Reviews

[Eric M.]

With all due respect to ms09, I think the spices ratios are excellent. Looking at a sample of the Parmesan Garlic sauce from Buffalo Wild Wings, you can see a variety of spices including pepper, red pepper flakes, and a variety of herbs. This is very close!

 

[gailanng]

Big hit and all the kids came over today to eat. It's nice to have a fan-club.

 

[T. Barnes]

I love this recipe! It tastes great and is super quick and easy to make. I haven’t had the BWW sauce in awhile so I can’t comment on how close this one is. I made the following tweaks below and like the texture of the grated cheese. 1. I eliminated the corn syrup. 2. Parmesan - I assumed this recipe is for the dried Parmesan? I prefer freshly grated so I converted it to oz and weighed out 1 oz. Its quite a bit but can you have too much cheese? 3. I swapped out the white vinegar for apple cider (personal preference) 4. I doubled the pepper to 1/4 tsp (for convenience)

 

[kvelthaus_4994563]

Tried this tonight. It was excellent. I am a garlic/Parmesan fiend so I added two more cloves of garlic and a tsp or so more of Parmesan. It did need more salt but it was a definite repeater!!!! Thanks so much.

 

[Josh H.]

I have been making this for years now. I was always obsessed over BWW's version of this sauce and I wasn't disappointed in this one. I'll admit that I add more parmesan than this recipe calls for but whether or not you do that, you will not be disappointed. Oh and don't ignore letting it sit for awhile, it is completely disgusting until the flavors have distributed.