Buffalo Wild Wings Garlic Parmesan Sauce
Ingredients
- ½ cup 1 stick unsalted butter
- 6-8 cloves garlic minced or pressed
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon white pepper optional
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Instructions
- Melt butter in a medium saucepan over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant, stirring constantly. Don't let it brown.
- Pour in heavy cream and whisk to combine. Bring to a gentle simmer and cook for 2-3 minutes.
- Reduce heat to low and gradually add grated Parmesan cheese, whisking constantly until fully melted and smooth.
- Add seasonings: garlic powder, onion powder, Italian seasoning, salt, black pepper, and white pepper. Whisk well.
- Adjust consistency by adding milk or cream if too thick, or simmering longer if too thin.
- Remove from heat and stir in fresh parsley if using.
- Toss immediately with hot, crispy chicken wings, or store for later use.
Notes
- Fresh is Best: Use freshly grated Parmesan cheese, not pre-shredded, for the smoothest sauce.
- Heat Control: Keep temperature at medium-low after adding cream to prevent separation.
- Storage: Refrigerate in an airtight container for up to 5 days. Reheat gently with a splash of cream.
- Make it Spicy: Add cayenne pepper or hot sauce for a spicy version.
- Garlic Lovers: Add extra cloves of fresh garlic for more intense flavor.
- Consistency: Sauce will thicken as it cools. Thin with cream or milk when reheating.