Chicken
Buffalo Wild Wings Inspired Parmesan Garlic Wings
Oven-crisp bone-in wings tossed in a creamy roasted-garlic Parmesan sauce with herbs and a gentle peppery finish.
Inspired by Buffalo Wild Wings
Prep
25 min
Cook
50 min
Serves
6 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 4 pounds split chicken wings, tips removed
- • 1 tablespoon aluminum-free baking powder
- • 1 1/2 teaspoons kosher salt
- • 1/2 teaspoon black pepper
- • 1 whole garlic bulb
- • 2 teaspoons olive oil
- • 5 tablespoons unsalted butter, melted
- • 1/3 cup mayonnaise
- • 3/4 cup finely grated Parmesan cheese, divided
- • 1 tablespoon apple cider vinegar
- • 1 teaspoon lemon juice
- • 1/2 teaspoon dried oregano
- • 1/2 teaspoon dried basil
- • 2 tablespoons chopped flat-leaf parsley
View ingredient-by-ingredient match
- 4 pounds split chicken wings, tips removedMissing
- 1 tablespoon aluminum-free baking powderMissing
- 1 1/2 teaspoons kosher saltMissing
- 1/2 teaspoon black pepperMissing
- 1 whole garlic bulbMissing
- 2 teaspoons olive oilMissing
- 5 tablespoons unsalted butter, meltedMissing
- 1/3 cup mayonnaiseMissing
- 3/4 cup finely grated Parmesan cheese, dividedMissing
- 1 tablespoon apple cider vinegarMissing
- 1 teaspoon lemon juiceMissing
- 1/2 teaspoon dried oreganoMissing
- 1/2 teaspoon dried basilMissing
- 2 tablespoons chopped flat-leaf parsleyMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
This unofficial recreation combines crisp bone-in wings with a creamy, tangy roasted-garlic Parmesan coating. Baking powder raises the skin's pH and improves browning, while adding only enough sauce to glaze the wings preserves their crisp edges.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked wings within 2 hours in a covered container for up to 3 days. Reheat unsauced or lightly sauced wings on a rack at 400°F until crisp and 165°F; refrigerate extra sauce separately for 3 days.
Make-ahead tips
Dry the wings and leave them uncovered on a rack in the refrigerator for up to 12 hours. Roast the garlic and mix the sauce one day ahead, then bring it toward room temperature before tossing with hot wings.
What to serve with it
- - Celery and carrot sticks
- - Crisp potato wedges
- - Simple chopped salad
Equipment needed
- - Rimmed sheet pan with wire rack
- - Large mixing bowl
- - Instant-read thermometer
Difficulty explained
Oven cooking avoids deep-fry management, but thoroughly drying and spacing the wings is essential for a crisp result under a creamy sauce.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Plain Greek yogurt
Replace up to half the mayonnaise with plain Greek yogurt.
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Moist wing skin steams before it browns, so pat every piece dry and avoid crowding the rack.
- Using baking soda instead of baking powder creates an unpleasant alkaline flavor.
- Drowning the wings in sauce immediately softens the crisp skin; add a light coating and serve at once.
Nutrition Context
- Chicken wings provide protein but their skin, butter, mayonnaise, and Parmesan make this a rich, sodium-conscious appetizer.
- Oven crisping avoids absorbed frying oil, although the creamy sauce still contributes substantial fat.
FAQ
Why put baking powder on wings?
A small amount dries and raises the pH of the skin, helping it brown and blister in the oven.
Can I use jarred roasted garlic?
Yes. Use about 2 tablespoons drained roasted garlic paste, adjusting to taste because prepared products vary.
How do I keep the wings crispy after saucing?
Toss with only a thin glaze immediately before serving and keep the remaining sauce on the side.
Can I fry the wings instead?
Yes. Fry at 350°F until crisp and 165°F, drain thoroughly, then toss with the same sauce.
Is the sauce spicy?
It is primarily creamy, savory, and garlicky; omit the optional red pepper flakes for no added heat.
What sides pair best with this dish?
Good pairings include Celery and carrot sticks; Crisp potato wedges; Simple chopped salad. Choose one or two based on how substantial you want the meal to be.