Prep the garlic and Parmesan. Finely mince or grate the garlic so it melts into the sauce. Grate the Parmesan fresh—powdery cheese won’t melt as well and can make the sauce gritty.

Melt the butter. In a small saucepan over low heat, melt 6 tablespoons of unsalted butter. Keep the heat gentle; you don’t want browned butter here.

Soften the garlic. Add 3–4 cloves of garlic to the butter and cook for 1–2 minutes, stirring often. You’re aiming for fragrant, not browned. Burnt garlic will turn the sauce bitter.

Emulsify with mayo. Whisk in 2–3 tablespoons of mayonnaise until smooth. This step makes the sauce cling to the wings and keeps it from separating.

Add cream for body. Pour in 2–4 tablespoons of heavy cream or half-and-half. Start small and add more as needed to reach a silky, pourable consistency.

Stir in Parmesan. Off the heat, whisk in 1/2 cup of freshly grated Parmesan. Let the residual heat melt it gently. Return the pan to the lowest heat if needed, stirring until the sauce is smooth.

Season and brighten. Add 1–2 teaspoons of lemon juice, a few dashes of Worcestershire (optional), a pinch of red pepper flakes or cayenne (optional), and season with salt and black pepper. Taste and adjust as you like.

Toss with hot, crispy wings. The sauce clings best to hot wings. Toss 2–3 pounds of cooked wings in a large bowl with the warm sauce until evenly coated.

Finish with fresh parsley and extra Parmesan. Sprinkle chopped parsley and a light shower of Parmesan over the top for freshness and a little texture.

Serve immediately. Garlic Parmesan sauce thickens as it cools, so serve right away for the best coating and shine.