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Buffalo Wild Wings Garlic Parmesan At Home?
YES! I love B-Dubs Garlic Parmesan Sauce. There’s never enough on my wings. Creamy, garlicky, and just a bit spicy, the sauce takes wings to a new level. I still love my traditional Buffalo wings, but B-Dubs has an edge on Garlic Parmesan.
Roast the Garlic for Garlic Parmesan Sauce
Simply roasting the garlic for the Garlic Parmesan Sauce gives the sauce a delicious mellowness amidst a strong garlic flavor. Roasting takes out the bite, while accentuating the sweet underlying flavors that make garlic one of the most versatile herbs in your cooking arsenal.
Ingredients
- 6 cloves garlic, peeled
- 2 T olive oil
- 1/2 C mayonnaise or plain yogurt
- 1 T corn syrup
- 2 T parmesan cheese
- 1 t lemon juice
- 1 T apple cider vinegar
- 1/4 t thyme
- 1/4 t marjoram
- 1/4 t oregano
- 1/4 t basil
- 1/2 t red pepper flakes
- 1/2 t salt
- 1/4 t black pepper
Instructions
- Heat oven to 350 degrees F.
- In a small baking dish, place the garlic and drizzle with the olive oil. Cover tightly with aluminum foil and bake 20-25 minutes, until garlic is tender.
- While the garlic is baking, mix the remainder of the ingredients, whisking until smooth.
- When the garlic is tender, let cool about 5 minutes. Crush into the sauce using a garlic press or mashing with the edge of a knife.
- Mix well. Refrigerate a few hours or overnight.
- Toss with your favorite wings for a great, saucy dish
Don’t Wait for a Trip to Buffalo Wild Wings for Garlic Parmesan!
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i roast a bunch of peeled garlic in about a cup of olive oil, covered, for 45 minutes. strain the garlic out and use it as desired. use the oil for lots of things. tastes phenomenal!
Yum! I didn’t have marjorem, but otherwise followed the recipe exactly. After roasting the garlic, I added the oil and the garlic to the sauce as I thought the sauce was a little thick. I was skeptical at first, but I bought some boneless “wings”/tenders, cooked them 75% of the way, added the sauce and baked it in and it was a total hit! Will use this recipe again. Thank you!
Great recipe. I left out the majoram and red pepper flakes(substituted for Cajun powder). All I can say is amazing! Taste just like the sauce from hooters. Thanks