Buffalo Wild Wings Copy Cat Garlic Parmesan Sauce Recipe

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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.

Buffalo Wild Wings Copy Cat Garlic Parmesan Sauce Recipe ~ Make the Best at Home!

Buffalo Wild Wings Copy Cat Garlic Parmesan Sauce Recipe ~ Make the Best at Home!


  • 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


  1. Heat oven to 350 degrees F.
  2. 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.
  3. While the garlic is baking, mix the remainder of the ingredients, whisking until smooth.
  4. 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.
  5. Mix well. Refrigerate a few hours or overnight.
  6. 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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  2. Betty says

    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!

  3. Angela says

    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!

  4. Alex T says

    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

  5. says

    I don’t know the exact measurements to use but you can short cut this recipe by using a softened stick of butter, adding maybe a table spoon of Italian dressing (or to taste) and graded Parmesan cheese! Just put it all in tall mixing bowl and mix well together and then add your hot (just cooked) wings or chicken strips to the bowl and toss or stir them around to coat them.
    I cook my wings or strips “naked” with some course black pepper and season salt, until done.

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  7. 81x says

    I used miracle whip instead of mayo and vinegar…. don’t do it….. all you taste is the miracle whip……. if I make it again….. I will buy mayo or double the spices….

    • Sharon says

      I found out the hard way not to replace Miracle Whip with Mayonnaise. I make a hot potato salad recipe that calls for Mayonnaise, and one time I ran out, so I added some Miracle Whip to finish it out, and it totally ruined it. Some things just aren’t meant for it, are they. Good to know about this chicken recipe, as well.

  8. Motherandwife says

    My husband loved the wings that I made with this sauce! I couldn’t find any marjoram spice, but the recipe was fine without it. He’s usually a tough critic, but at the end of his meal he couldn’t stop raving about the garlic parm bww wings. Thank youuuu!!!

  9. april says

    I thought this recipe lacked the garlic flavor and had an overpowering flavor of thyme. To cover that up, I added 1 tsp of garlic powder. It was DELICIOUS!

  10. Kyle says

    How far this sauce goes really depends on how saucy you want your wings. For me, I don’t like them dry at all, so I coat them well. I’d say this recipe is good for 12-15 wings max. Some people might be able to stretch it to 20 wings, but I won’t try. I doubled the recipe and made wings 2 days in a row. If you are in a hurry you don’t have to refrigerate the sauce, but then it will be a little runny and wont copy the exact look of the BWW sauce (It will still be close though and taste great). After refrigerating the extra sauce and using it the next day it was thicker and looked exactly like B-Dubs sauce. It seemed to stick to the wings a little better too. I also couldn’t find Marjoram, but the wings tasted perfect in my opinion.

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