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Marry-Me Wings

Marry-Me Wings are crispy, golden-baked chicken wings tossed in a luxuriously creamy sauce loaded with garlic, sun-dried tomatoes, Parmesan, and herbs. Inspired by the viral “Marry-Me Chicken,” this irresistible appetizer or main dish combines bold flavors with a rich, velvety texture that clings to every bite. The name says it all—these wings might just spark a lifelong commitment.
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: American, Fusion
Keyword: Marry-Me Wings
Servings: 4 Servings

Equipment

Ingredients

For the wings:

  • 2 lbs chicken wings split into flats and drumettes
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp olive oil

For the sauce:

  • 1 tbsp unsalted butter
  • 2-3 garlic cloves minced
  • ¼ cup sun-dried tomatoes finely chopped
  • ½ tsp red pepper flakes optional
  • 1 tsp Italian seasoning
  • ½ cup chicken broth
  • ½ cup milk
  • 1 cup freshly grated Parmesan cheese
  • 2 tbsp cream cheese
  • 1 tbsp fresh basil chopped (or 1 tsp dried)
  • Salt & black pepper to taste
  • Extra Parmesan cheese for garnish

Instructions

  • Preheat your oven to 425°F.
  • Pat the wings dry with paper towels.
  • In a large bowl, toss the wings with baking powder, salt, pepper, garlic powder, onion powder, and olive oil.
  • Line a baking sheet with parchment paper and place a wire rack on top.
  • Arrange the wings skin-side up on the rack, ensuring they don’t touch.
  • Bake for 45 - 55 minutes, flipping halfway through, until golden and crispy.
  • While the wings bake, melt butter in a skillet over medium heat.
  • Add garlic, sun-dried tomatoes, red pepper flakes, and Italian seasoning. Sauté for 1 - 2 minutes.
  • Whisk in chicken broth and milk. Bring to a gentle simmer.
  • Add Parmesan and cream cheese, whisking until melted and smooth.
  • Simmer for 8 - 10 minutes, stirring occasionally.
  • Stir in basil and season with salt and pepper to taste. Remove from heat.
  • Transfer the baked wings into the sauce and toss to coat thoroughly.
  • Serve hot with extra Parmesan on top and enjoy!

Notes

  • Patting the wings dry is key for crispy skin—don’t skip this step!
  • You can make the sauce ahead and gently reheat before tossing the wings.
  • Add chopped spinach or kale to the sauce for an extra veg-boost.
  • If the sauce thickens too much after sitting, whisk in a splash of milk to loosen it.
  • Pair these wings with crusty bread or a simple green salad for a complete meal.