Garlic Parmesan Buffalo Wild Wings Recipe
Tender, juicy chicken wings with a crispy exterior are combined with a delicious creamy garlic and parmesan sauce to create this recipe for Copycat Garlic Parmesan Buffalo Wild Wings.
Recipe Advice
- Make sure your chicken reaches an internal temperature of 165°F before covering it with a flavorful sauce by using a meat thermometer.
- Avoid packing the Air Fryer basket too full as this may restrict the air’s ability to circulate and cook your wings.
- Watch your wings; you only want to fry them until they get golden brown, not until they dry out.
- Before applying the creamy sauce coating, sprinkle on little more garlic powder for an extra tiny burst of flavo
INGREDIENTS
- Two pounds of chicken wings
- One half-teaspoon salt and one teaspoon peppercorns
- Half a cup of Parmesan-Garlic Sauce View notes
DIRECTIONS
- Give the chicken wings a quick salt and pepper seasoning.
- Air fryer: Give it a five-minute preheat. After adding some chicken wings to the basket, cook them for 20 minutes, turning them over halfway through.
- To bake in the oven, preheat it to 425 degrees. Arrange the chicken wings on a baking tray covered with parchment paper or aluminum foil. Bake the chicken wings for 20 minutes, then turn them over and continue baking for an additional 20 minutes.
- After putting the crispy chicken wings in a bowl, cover them with 1/2 cup of parmesan sauce and toss to coat. Add more sauce on the side and serve. Increase the amount if you prefer
NOTES:
- If you don’t want to make your own Buffalo Wild Wings garlic parmesan sauce, you may get it in bottles.
- To crisp up the skin again, reheat leftovers in the air fryer or microwave.
Deep-frying
- Heat up 375°F canola or peanut oil.
- Pat wings to dry.
- When the chicken is done, fry 8–10 wings at a time for 5–6 minutes on each side.
- Transfer to a plate covered with paper towels to drain.
- Serve after tossing with sauce and/or spice.