Copycat Buffalo Wild Wings Parmesan Garlic Wings Recipe

If you want a dish for a party or just want to make your kitchen smell like roasted garlic, this copycat Buffalo Wild Wings Parmesan garlic wings recipe from food blogger and recipe developer Feta Topalu is just what you're looking for.

You may be wondering, why bother making these wings when you could just order them from Buffalo Wild Wings? As with any copycat recipe, making these wings teaches you how to make something new, lets you use higher quality ingredients than you would likely get at a chain restaurant, and allows you to experiment and adjust to your own tastes. And did we mention that your kitchen is going to smell amazing?

Keep in mind that this homemade recipe will require deep-frying the wings, so if you have a fryer in your kitchen, then you're one step ahead of the game. If not, be sure to have a Dutch oven or a large, deep pot handy, and a thermometer to ensure that the oil stays in an appropriate temperature range the whole time. Oh, you'll also need a strong hankering for some juicy, flavorful Parmesan garlic wings — but we're pretty sure that you've already got that part covered.

To make this recipe, you'll need 3 pounds of chicken wings, with the drumettes and wings separated. You'll also need kosher salt, fresh cracked black pepper, and canola oil for frying.

To make the Parmesan garlic sauce for the wings, you'll need 1 head of garlic, olive oil, mayonnaise, lemon juice, apple cider vinegar, granulated sugar, and grated Parmesan cheese. You'll also need dried oregano, dried basil, dried thyme, crushed red pepper flakes, more kosher salt, and more fresh cracked black pepper.

Rinse the chicken wings and pat them dry with paper towels. Season the wings with salt and pepper, and return them to the refrigerator.

Preheat the oven to 350 F. Cut ¼ inch off the top of the garlic head. Drizzle the garlic with oil and wrap it in foil. Bake the garlic for 30-40 minutes, or until the cloves are soft. Once the garlic head is done baking, remove it from the oven and let it cool slightly.

"To me, the roasted garlic is what makes the sauce complex and so rich," Topalu says. "It is an extra step to prepare, but the end result is completely worth it."

Once your roasted garlic head is cool enough to handle, squeeze the head to extract the gloves into a medium mixing bowl. Mash the cloves until they are smooth. Add the mayonnaise, lemon juice, apple cider vinegar, sugar, Parmesan cheese, oregano, basil, thyme, red pepper flakes, salt, and cracked black pepper to the bowl. Whisk everything together until the sauce is well-combined.

Keep the sauce in the refrigerator until you're ready to use it. This sauce can be made up to a day in advance.

Heat the canola oil to 375 F in a deep fryer or Dutch oven. Fry the wings in batches until they are cooked through and golden brown, or roughly 8 to 10 minutes. To drain excess oil from the wings, place the wings on a wire rack or on paper towels.

"The best way to fry these wings is in batches without overcrowding the fryer or Dutch oven," Topalu says. "Overcrowding can lower the oil temperature and result in undercooked wings."

Toss the fried wings in the Parmesan garlic sauce, and transfer them to a serving platter. Topalu recommends serving them a la Buffalo Wild Wings with carrots and celery sticks or with a side of coleslaw and french fries.

These wings, if kept in an airtight container, can last up to three days in the refrigerator, but it's probably best to eat them as soon as possible and definitely keep these wings out of the freezer. "I don't recommend freezing these wings," Topalu says. "The texture will completely change. They are best served right away."