CopycatSpices
Buffalo Wild Wings Garlic Parmesan Wings
Make BWW's bestselling Garlic Parmesan wings at home with a buttery, garlicky Parmesan sauce tossed with perfectly crispy wings.
buffalo-wild-wings · casual-dining · chicken
🕑Prep10 min
🍳Cook45 min
⏱Total55 min
🍽Serves4
⭐DifficultyMedium
Ingredients
- 3 lbs chicken wings, tips removed, flats and drums separated
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons butter
- 6 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
Instructions
- 1.Prep the wings. Pat the wings completely dry with paper towels. Toss them in a bowl with baking powder, salt, and pepper. The baking powder is the secret to crispy baked wings.
- 2.Bake until crispy. Arrange the wings in a single layer on a wire rack set over a baking sheet. Bake at 425°F for 20 minutes, flip, then bake for another 20-25 minutes until the skin is golden and crispy.
- 3.Make the garlic Parmesan sauce. While the wings bake, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant and just starting to turn golden. Remove from heat.
- 4.Add the cheese. Stir the grated Parmesan, Italian seasoning, and red pepper flakes into the garlic butter. Mix until the cheese is melted and the sauce is smooth.
- 5.Toss the wings. Place the baked wings in a large bowl. Pour the garlic Parmesan sauce over them and toss until every wing is completely coated.
- 6.Serve. Arrange on a platter, garnish with chopped parsley and extra Parmesan, and serve with celery sticks and ranch or blue cheese dressing.
Buffalo Wild Wings’ Garlic Parmesan wings are their most popular non-buffalo flavor, and it is easy to taste why. Crispy, golden wings tossed in a rich garlic butter sauce loaded with Parmesan cheese — they are savory, indulgent, and impossible to eat just one. This baked version delivers the same incredible flavor with crispier skin than the restaurant.
Why This Recipe Works
The baking powder trick is a game-changer for oven-baked wings. It raises the pH of the chicken skin, which helps it dry out and crisp up in the oven — producing results that rival deep-fried wings without the mess. The garlic Parmesan sauce is essentially a flavored compound butter that clings to the hot wings and stays rich and garlicky from the first wing to the last.
Pro Tips
- Make sure the wings are extremely dry before tossing with baking powder. Any surface moisture will prevent crisping.
- Use real garlic, not garlic powder, for the sauce. The flavor difference is significant.
- Do not use pre-grated Parmesan from a can — freshly grated Parmesan melts into the butter and creates a smooth sauce.
- For extra crispy wings, let them sit uncovered on the wire rack in the refrigerator for a few hours before baking.
