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Garlic Parmesan Wing Sauce is every wing lover’s secret weapon, a must-have in their culinary arsenal. It’s a recipe that transforms simple ingredients into something truly special. In just 8 minutes, you’ll create a sauce that’s guaranteed to make your wings the talk of any gathering.
In this recipe, the balance of flavors is key. Melted butter forms the base, mingling with the aromatic punch of fresh garlic. A touch of hot sauce adds a subtle kick, while Parmesan adds a creamy, savory depth to create an indulgent coating that’s simply irresistible. Tossed with crispy, golden wings, this sauce turns even the simplest wings into a memorable dish.
Table of Contents
Garlic Parmesan Wing Sauce Ingredients
- Butter: Choose European-style high-fat butter for a richer sauce. Its higher fat content enriches the flavor and helps reduce sputtering, thanks to its lower water content.
- Garlic: Look for plump, firm garlic cloves with intact, papery skin. Avoid bulbs that have green sprouts or a soft texture.
- Hot Sauce: Choose a hot sauce that provides both heat and complexity. Look for a smooth consistency and vibrant color.
- Parsley: Fresh parsley should have bright green leaves without any signs of wilting or yellowing. It should have a fresh, slightly peppery scent.
- Parmesan Cheese: For the best flavor, opt for top varieties of Parmesan such as Parmigiano-Reggiano or Grana Padano. These cheeses are hard, dense, and dry, with a rich, nutty aroma and a finely-grained texture.
3 Recipe Tips
- Avoid Burning Garlic: When cooking the garlic in butter, keep the heat medium to low. Garlic burns easily and can turn bitter.
- Coat the Wings Thoroughly: Use a large bowl to toss the wings with the sauce, making sure each wing is well-covered.
- Serve Right Away: For the crispiest and most flavorful experience, serve the wings as soon as they are coated with the sauce.
- Butter Choice: Use unsalted butter for better control over the dish’s saltiness, especially since Parmesan is already salty.
- Garlic Adjustment: For a milder garlic flavor, reduce the amount or use roasted garlic.
- Hot Sauce Varieties: Experiment with different hot sauces to adjust the heat level or add a unique flavor twist.
- Cheese Options: Swap Parmesan with Pecorino Romano or Asiago for a different cheesy profile.
- Add Citrus Zest: For an extra zing, add a bit of lemon or lime zest to the sauce.
- Boost the Heat: Include a pinch of red pepper flakes or cayenne pepper for more spiciness.
How to Store and Reheat
Store any leftover sauce in an airtight container in the refrigerator for up to one week. Reheat gently in a saucepan over low heat before using. Avoid freezing, as it may change the sauce’s texture and consistency.
More Great Game Day Recipes
- Garlic Parmesan Wings
- Carne Asada Nachos
- Bacon Wrapped Shrimp
- Crispy Baked Buffalo Wings
- And here or a complete list of Game Day Recipes
Hot to Make Garlic Parmesan Wing Sauce
Melt butter in a small saucepan over medium heat, then add minced garlic and cook until tender, adjusting the heat to prevent browning. Off the heat, stir in hot sauce and parsley.
Toss cooked wings in the sauce, sprinkle with Parmesan cheese, and give them another toss. Serve the wings on a platter, garnished with additional parsley and Parmesan cheese for a flavorful finish.
Garlic Parmesan Wing Sauce
- 6 tablespoons butter if desired, use unsalted butter for more control over the saltiness of the sauce
- 6 large cloves garlic minced
- 3 dashes hot sauce such as Cholula Original or Frank’s Red Hot
- 1 tablespoon minced parsley plus more for garnish
- 1/3 cup grated parmesan cheese ~1 ounce
- Add butter to a small saucepan over medium heat. When butter melts and starts to sizzle, add minced garlic; cook and stir until garlic is tender and mellowed, 1 to 2 minutes (reduce heat if it starts to brown). Remove from heat and stir in hot sauce and parsley.
- Toss 2-3 pounds of cooked wings with sauce. Sprinkle on parmesan cheese and toss again. Transfer to platter and serve garnished with more parsley and parmesan cheese.
Nutrition information is automatically calculated, so should only be used as an approximation.