Saturday, March 8, 2014

BWW Parmesan Garlic Sauce Copy Cat

Buffalo Wild Wings Parmesan Garlic Sauce Copy Cat

There are times, as a working mom, that I have to be gone in the evenings for meetings, parent-teacher conferences, and yes, the occasional social outing. Over the last couple of years, my husband and kids have gotten into the habit of eating at Buffalo Wild Wings on those nights I am not with them. They know it's not one of my favorite restaurants (the grease and sodium levels are off the charts), even though I will eat there with my family once in a blue moon. This Parmesan garlic sauce is one of the flavors that I really enjoy there, and so does my 11-year-old son. Today he asked me if I thought I could try making the sauce at home. The kid knows me well enough to know that I would immediately look up a recipe and try it. 
The first recipe that came up when I googled "buffalo wild wings parmesan garlic" was at, and it tastes GREAT, in my opinion. Salty, creamy, garlicky, herby. Yum. My son says there's something slightly different from BWWs' sauce, but he can't quite put his finger on it. I don't eat enough BWW to know the difference.
I only had Tyson frozen chicken fries to try it out on today, and we did try it before the recommended sit in the fridge. So, later today when we go to SuperTarget, we're going to pick up some chicken wings to try it out on.
Update: Delicious success with the real chicken wings. Many thumbs up.

Buffalo Wild Wings Parmesan Garlic Sauce Copy Cat
   --adapted from

  • 1 small head (6-7 medium cloves) garlic
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon basil
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon thyme
  • 2 tablespoons Parmesan cheese (powdered/grated)
  • 1 teaspoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon light corn syrup
  • 1/2 cup mayonnaise (or plain yogurt if you want it light in calories)
Preheat oven to 400 degrees Fahrenheit. 
Trim the top of the garlic head about 1/8-1/4 inch, to expose the cloves. Place on a square of aluminum foil and drizzle with olive oil. Roast at 400 degrees for about 20 minutes, or until fragrant and soft.
While garlic roasts, mix the following ingredients in a medium bowl: salt, black pepper, basil, marjoram, oregano, red pepper flakes, thyme, Parmesan cheese, lemon juice, vinegar, and corn syrup. 
When garlic is done, remove from the oven, and carefully remove the roasted garlic nuggets from their skin and place them in the bowl with the other ingredients. With the back of a fork, smash the roasted garlic into the other ingredients to make a paste. Add the mayonnaise and whisk to combine.
Cover and refrigerate sauce for a few hours to overnight before serving (at least that's what Raining Hot Coupons recommends).
Makes about 3/4 cup 

Roasted garlic skin


  1. Why isn't your husband attending parent teacher conferences, too?

    1. Ha! I did leave that sort of ambiguous, didn't I? I am a teacher, so they were the parent-teacher conferences of my students, not my own children. :)

  2. So when do you add the parmesan cheese?

    1. Ha! I can't believe I forgot that part! I think I added it when I added all of the herbs and spices. I'll fix that.

  3. This comment has been removed by the author.


Hello! If your comment is more of a question about something you are cooking RIGHT NOW, please email me the question in addition to posting it here. I check my email more frequently than I check my blog comments. :)