Buffalo Wild Wings Garlic Parmesan Sauce Recipe

If you’ve ever dipped a crispy wing into that rich, garlicky, slightly cheesy sauce at Buffalo Wild Wings and thought, “I need this at home”, same.

That’s exactly how this recipe obsession started for me. I wanted something indulgent but approachable, bold without being overpowering, and versatile enough to drizzle on just about everything in my kitchen.

This garlic parmesan sauce checks all those boxes and then some.

What I love most is how shockingly easy it is to make. No mystery packets, no hard-to-find ingredients, no culinary gymnastics.

What Is Buffalo Wild Wings Garlic Parmesan Sauce Recipe?

This sauce is Buffalo Wild Wings’ answer to people who love flavor but don’t want heat. It’s creamy, buttery, and loaded with garlic and parmesan, no spice, all comfort.

Think of it as the cozy sweater of wing sauces. It’s the one you reach for when you want something rich, savory, and totally crave-worthy.

At its core, garlic parmesan sauce is an emulsified butter-based sauce infused with:

Fresh garlic
Italian-style seasonings
Creamy dairy elements
Salty, nutty parmesan cheese

What makes the Buffalo Wild Wings version so special is the balance. It’s not just melted butter and cheese, it’s smooth, glossy, and clingy in the best way.

When it coats wings, it actually sticks instead of sliding off, which is key.

When I set out to recreate it, my goal wasn’t just “close enough.”

I wanted that same restaurant-style richness but with a homemade feel, fresher garlic flavor, real cheese, and the ability to adjust it to my taste.

After a few rounds of testing (and a very happy family of taste testers), this version hit the sweet spot.

This sauce isn’t limited to wings, either. It’s incredibly versatile, which is why I keep it in my back pocket for quick dinners and casual entertaining.

Once you make it once, you’ll start dreaming up new ways to use it, and honestly, that’s half the fun.

Key Ingredients

This recipe keeps things simple, but each ingredient pulls its weight. Because there are so few components, quality really matters here.

I’ve tested shortcuts, and while they work, the real-deal ingredients make a noticeable difference.

Butter

Use unsalted butter so you can control the salt level
It creates the rich, silky base of the sauce

Garlic

Freshly minced garlic is non-negotiable for me
Jarred garlic works in a pinch, but fresh gives you that bold aroma

Heavy Cream

Adds body and smoothness
Helps the parmesan melt evenly without clumping

Parmesan Cheese

Freshly grated is best (pre-shredded doesn’t melt as smoothly)
Brings salty, nutty depth

Italian Seasoning

Adds subtle herbiness
You can customize with oregano, basil, or parsley

Salt & Black Pepper

Go easy at first, parmesan is already salty

Optional Flavor Boosters

Garlic powder (for extra punch)
A pinch of onion powder
Red pepper flakes if you want a little edge

Every time I make this, I taste as I go. That’s the beauty of homemade sauce, you get to make it exactly how you love it.

Step-by-Step Instructions

This sauce is one of those recipes that feels almost too easy, but the magic really comes from slowing down just a bit and letting the flavors build.

I’ve rushed it before, and while it was still good, taking an extra minute or two makes a noticeable difference.

Melt the Butter

Start by melting your butter over medium-low heat in a small saucepan.
You want it fully melted but not bubbling aggressively, gentle heat is key here.

Add the Garlic

Stir in the minced garlic and cook for about 30–60 seconds.
As soon as it smells fragrant (not browned!), you’re good to go.
If garlic burns, the sauce will taste bitter, trust me, I’ve learned this the hard way.

Pour in the Cream

Slowly add the heavy cream, stirring constantly.
Let it warm through for 2–3 minutes so everything starts to come together smoothly.

Season It

Sprinkle in Italian seasoning, black pepper, and a pinch of salt.
Keep seasoning light for now, you’ll adjust later once the cheese is in.

Add the Parmesan

Reduce the heat to low and add parmesan a little at a time, stirring until melted.
The sauce should turn glossy and thick enough to coat the back of a spoon.

Taste & Adjust

This is my favorite step. Taste it.
Need more garlic? Add a pinch of garlic powder.
Too thick? Splash in a little cream.
Too mild? More cheese or seasoning fixes everything.

Once it’s done, I usually toss wings immediately while everything’s hot and sticky, that’s when it coats best.

Variations and Substitutions

One of the reasons I love this sauce so much is how flexible it is. Once you’ve made it once, you’ll start tweaking it without even thinking about it.

Make It Lighter

Swap heavy cream for half-and-half
Use slightly less butter (it’ll still be creamy, just lighter)

Extra Garlic Lover Version

Add roasted garlic instead of raw
Stir in garlic powder for layered flavor

Cheese Swaps

Parmesan + Asiago = deeper, nuttier flavor
Parmesan + Romano = saltier, sharper edge

Dairy-Free Option

Use vegan butter and unsweetened oat cream
Replace parmesan with nutritional yeast (not identical, but still delicious)

Add a Little Heat

Red pepper flakes
A dash of hot sauce (yes, even in garlic parm!)

Herb Boost

Fresh parsley or basil stirred in at the end
Makes it feel extra restaurant-y

I’ve made at least four different versions depending on what I had in the fridge, and honestly, they’ve all been winners. This recipe is very forgiving, just keep tasting as you go.

Meal Ideas

This sauce might technically be for wings, but I rarely limit it to that anymore. Once you realize how versatile it is, things escalate quickly.

Classic Uses

Toss with crispy chicken wings or boneless wings
Drizzle over chicken tenders or nuggets

Pasta Night Favorite

Mix with hot pasta and a splash of pasta water
Add grilled chicken or shrimp
Finish with extra parmesan and black pepper

Pizza & Flatbreads

Use as a white sauce base
Top with mozzarella, chicken, and spinach

Vegetable Glow-Up

Spoon over roasted broccoli or cauliflower
Toss with Brussels sprouts straight from the oven

Dipping Sauce Dreams

Pizza crusts
Fries or wedges
Breadsticks or garlic knots

Whenever I make a batch, I always double it because it disappears faster than expected.

Leftovers (if you’re lucky enough to have them) never last long.

Frequently Asked Questions

Can I make this sauce ahead of time?

Yes! Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of cream or milk to loosen it back up.

Why did my sauce turn grainy?

This usually means the heat was too high when the cheese was added. Keep the heat low and add parmesan slowly while stirring.

Can I use pre-shredded parmesan?

You can, but freshly grated melts smoother and tastes better. Pre-shredded cheese often contains anti-caking agents that affect texture.

Is this sauce spicy at all?

Nope! It’s completely mild unless you add heat yourself.

Can I freeze garlic parmesan sauce?

I don’t recommend it. Cream-based sauces can separate when frozen and reheated.

Recipe Card

Ingredients

½ cup unsalted butter
1 cup heavy cream
4–5 cloves garlic, minced
1 cup freshly grated parmesan cheese
1 teaspoon Italian seasoning
¼ teaspoon black pepper
Salt, to taste

Instructions

Melt butter over medium-low heat in a saucepan.
Add garlic and cook until fragrant (30–60 seconds).
Stir in heavy cream and warm through.
Add seasonings and stir well.
Reduce heat to low and gradually add parmesan, stirring until smooth.
Taste and adjust seasoning.
Use immediately or store for later.