This easy, buttery Garlic Parmesan Wing Sauce for wings, tenders, or dipping is the game day favorite we keep returning to. It’s a flavorful creamy sauce made with real butter, fresh garlic, heavy cream, and finely grated Parmesan cheese. It coats air-fried wings like a dream!
Want something crispy to serve on the side? These Air Fryer Potato Wedges or Garlic Parmesan Green Beans are always a hit.
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Garlic Parmesan Wing Sauce is a creamy, savory butter-based sauce often served at restaurants like Wingstop or Buffalo Wild Wings, but making it at home is easy and less expensive.
We use it mostly on wings, but it’s also great with grilled chicken tenders, french fries, roasted cauliflower, or even swirled into pasta.
Want more flavor-packed recipes? Try our Chicken Tenders with No Breading, Loaded Garlic Buffalo Wings in the Air Fryer or this Cajun Fried Chicken Recipe for weeknight comfort food.
Why We Love This Recipe
- Quick and Easy: Just 10 minutes and one saucepan to make the sauce.
- Crave-Worthy: Garlicky, cheesy, buttery goodness.
- Family-Friendly: Not spicy, just pure comfort food.
- Perfect for Air Fryer Wings: Clings super well without turning soggy.
Ingredients
This sauce only calls for pantry basics and a little cheese, but the flavor payoff is huge!
- Finely Grated Parmigiano Reggiano: We use a zester (like a Microplane) to grate it directly from the block into a light, fluffy texture. It melts smoothly and gives the sauce a deep, nutty flavor.
- Heavy Cream: A splash of heavy cream helps emulsify the butter and cheese, making it silky smooth without curdling.
- Garlic: Fresh is best. We like to chop it up into small pieces.
- Unsalted Butter: This lets you control the saltiness since Parmesan already packs a salty punch.
- Black Pepper & Garlic Powder: Rounds out the flavor without overpowering the Parmesan.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Wings: Use boneless wings or chicken tenders for easier eating or a kid-friendly option.
- Butter: Use ghee for a richer, nuttier taste.
- Flavor: Stir in a spoonful of ranch seasoning for a twist on garlic ranch wings.
- Equipment: No stovetop? Use a microwave-safe bowl and cook in 20-second bursts, stirring well in between.
- Presentation: Garnish with parsley or extra cheese for a polished look, especially if serving to guests.
- Serving: Serve as a dip with baked chicken tenders, waffle fries, or veggie sticks.
How To Make Garlic Parmesan Wing Sauce for Wings, Tenders, or Dipping
STEP ONE: Cook the Wings
Pat 10-12 chicken wings dry with paper towels. Coat with oil and season lightly with kosher salt, black pepper, and a pinch of garlic powder.
Air fry at 400°F for 15-20 minutes, flipping halfway, until golden and crispy. You want them hot and crispy before tossing. (See Food Safety temperature below).
STEP TWO: Sauté the Garlic
Melt butter in a small saucepan over medium-low heat. Add garlic and stir constantly for 1–2 minutes until fragrant. Be careful not to let it burn.
STEP THREE: Whisk in the Cream and Cheese
Add heavy cream, then slowly whisk in the grated Parmesan. Stir until smooth, thickened, and fully melted. Season with salt, black pepper, and garlic powder.
STEP FOUR: Toss and Serve
Transfer hot wings to a large bowl. Pour the warm garlic parmesan sauce over them and toss to coat. Garnish with chopped parsley and serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use freshly grated Parmesan for better flavor and meltability.
✔️ DO Toss wings while both sauce and wings are still hot.
❌ DO NOT Brown the garlic.
Storage
Store leftover garlic parmesan wing sauce in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave in short bursts, stirring between each. Freezing is not recommended.
Recipe FAQs
Yes! This garlic parmesan sauce works as a dipping sauce for fries or tenders, a drizzle over roasted vegetables, or even stirred into pasta for a quick Alfredo-style dish.
Yes. Make the sauce up to 3 days in advance and reheat it gently before tossing with fresh-cooked wings or using as a dip.
Yes, you can make garlic parmesan wing sauce without heavy cream by using half and half or whole milk, though the sauce will be thinner. To help it thicken, you can simmer it slightly longer or stir in a teaspoon of flour with the butter.
The key is to toss the wings in the sauce while both are hot. Air-fried or oven-baked wings should go directly into a mixing bowl right after cooking, and the warm sauce should be poured over immediately. Toss thoroughly so the butter and cheese emulsify around each wing. Patting the wings dry before cooking also helps the sauce cling better.
It’s not ideal. Pre-shredded or bagged Parmesan doesn’t melt well and can leave the sauce grainy or clumpy. For the smoothest, creamiest garlic parmesan sauce, use freshly grated Parmesan from a block, preferably finely grated with a microplane or zester.
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📖 Recipe
Garlic Parmesan Wing Sauce for Wings, Tenders, or Dipping
Equipment
- Small saucepan
- Microplane or fine grater (for Parmesan)
- Mixing bowl (for tossing wings in sauce)
- Silicone spatula or whisk
Ingredients
- 10-12 chicken wings (flats and drumettes) air-fry or bake
- 4 tablespoons unsalted butter
- 5 garlic cloves finely chopped
- ⅓ cup heavy cream
- ½ cup finely grated Parmigiano Reggiano 1.5 ounces, grated with a Microplane or fine zester
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt or to taste
- chopped parsley optional for garnish
Instructions
- Pat chicken wings dry with paper towels. Coat with oil and season lightly with kosher salt, black pepper, and a pinch of garlic powder.
- Air fry at 400°F for 15-20 minutes, flipping halfway, until golden, crispy, and the internal temperature reaches 165°F. For the juiciest, most flavorful wings, aim for 175–185°F if using a meat thermometer.
- In a small saucepan over medium-low heat, melt the butter. Add garlic and sauté for 1–2 minutes until fragrant, stirring constantly to avoid browning.
- Pour in heavy cream, then slowly whisk in the grated Parmesan until fully melted and smooth. Stir in garlic powder, black pepper, and salt.
- Place hot wings in a large mixing bowl. Pour warm garlic parmesan sauce over the wings and toss until evenly coated. Garnish with chopped parsley if desired and serve immediately.
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Video
Notes
Substitutions
- Wings: Use boneless wings or chicken tenders for easier eating or a kid-friendly option.
- Butter: Use ghee for a richer, nuttier taste.
Jami Powell says
Caution: Addictive! We're obsessed! 😉