Garlic Parmesan Wing Sauce

4.50 from 14 votes

Creamy and delicious, this garlic parmesan wing sauce is so versatile... it tastes great with wings but can be used as a dip, a salad dressing or even to smother some chicken breast. It's an awesome addition to any kitchen looking to add a versatile dip!

Prep Time5

Total Time5

Course: Low Carb Recipes

Cuisine: American

Keyword: Garlic parmesan wing sauce, Garlic recipes, Low carb garlic parmesan wing sauce

Servings: tablespoons

Calories: 70kcal

Author: Scott G

Ingredients

¾ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup sour cream
1 tablespoon apple cider vinegar
2 teaspoons granulated garlic
1 teaspoon lemon juice
½ teaspoon red pepper flakes
½ teaspoon dried oregano
½ teaspoon dried parsley

Instructions

Preparation Steps

Gather all the tools and ingredients to make garlic parmesan wing sauce.
Shred parmesan cheese.
Squeeze lemon juice.

Instructions

Add all the ingredients for the garlic parmesan sauce into a bowl.
Mix all the ingredients together with a fork, whisk, or spoon.
Keep it refrigerated for maximum tastebud impact!

Notes

FOR THE BEST RESULTS:

For my garlic parmesan wing sauce, I use freshly grated parmesan. If you decide to use parmesan from a can, reduce the amount to 2 tablespoons. Once you taste how the parmesan has impacted the dip, you can add more if you like. Remember that a little goes a long way!
If you are following a keto / low carb diet, be careful of store bought mayonnaise. There is typically sugar added to store bought mayo. For this recipe I use my fast homemade mayo. The link is in the ingredients list above.
Because we are using dried herbs and spices, it is best to let the flavors develop. This is done by letting the parmesan dipping sauce sit for at least 30 minutes before using. You will notice a huge difference in the depth of flavor once it has sat for a bit.

SUBSTITUTION AND ALTERNATIVE FLAVOR IDEAS:

This garlic parmesan sauce has some kick in the spice department. If you don't love spicy food, then drop the red pepper flakes to 1/4 teaspoon.
You can play around with other dried herbs such as sage, chives and cilantro. Be careful with the cilantro as it tends to add some bite with the parmesan for some reason.
If you don't have a lemon, add the juice from a lime. If you don't have apple cider vinegar, use red wine vinegar, but avoid balsamic or rice wine vinegar as they don't play well with this recipe.

HOW TO SERVE AND STORE:

You can serve this garlic parmesan sauce as the perfect accompaniment to wings, chicken breasts, pork chops (particularly if they are dry!) or even on a burger.
I've used this sauce as a salad dressing on romaine lettuce with some sliced cherry tomatoes, black olives and bacon. Yum.
This sauce needs to be refrigerated and is absolutely perishable. I've kept it for up to a week, but typically pitch it around five days in the fridge if there is any left.

Nutrition