Marry-Me Chicken Wings Recipe

Marry-Me Wings are oven-baked chicken wings that come out crispy on the outside and tender on the inside, then are tossed in a luxuriously creamy sauce flavored with garlic, sun-dried tomatoes, Parmesan and fragrant herbs. Inspired by the popular “Marry-Me” flavor profile, this recipe uses simple pantry ingredients to create a sauce with depth and a silky finish that clings to each wing. These wings work equally well as a shareable appetizer for a party, a comforting weeknight main, or a centerpiece for game-day gatherings. The combination of tangy sun-dried tomatoes, sharp Parmesan, and fresh basil gives the dish both brightness and richness, while the optional red pepper flakes add a gentle warmth. With straightforward steps and minimal fuss, this recipe delivers restaurant-worthy wings from your own kitchen.

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

1. Preheat: Preheat your oven to 425°F (220°C). Position the oven rack in the upper-middle so the wings will brown evenly.
2. Dry the wings: Pat the wings thoroughly with paper towels to remove as much moisture as possible—this step helps create crisp skin.
3. Season and coat: In a large bowl, toss the wings with the baking powder, salt, black pepper, garlic powder, onion powder, and olive oil until evenly coated.
4. Prepare the pan: Line a baking sheet with parchment paper and set a wire rack on top. The rack allows hot air to circulate so the wings crisp on all sides.
5. Arrange wings: Place the wings skin-side up on the rack, spacing them so the pieces don’t touch for maximum crispiness.
6. Bake: Bake for 45–55 minutes, flipping once halfway through. Bake until the skin is golden brown and crisp and the meat registers done or is easily moving away from the bone.
7. Make the sauce: While the wings bake, melt the butter in a large skillet over medium heat. Add the minced garlic, chopped sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning. Sauté for 1–2 minutes until fragrant, taking care not to burn the garlic.
8. Build the sauce: Whisk in the chicken broth and milk, then bring the mixture to a gentle simmer. Allow it to reduce slightly for a minute or two.
9. Add cheeses: Stir in the grated Parmesan and cream cheese, whisking until the cheeses melt into a smooth, creamy sauce.
10. Simmer: Let the sauce simmer gently for 8–10 minutes, stirring occasionally, until it thickens to a sauce consistency that will coat the wings.
11. Finish the sauce: Stir in the chopped fresh basil and season with salt and black pepper to taste. Remove from heat.
12. Toss wings in sauce: Transfer the hot baked wings into the skillet or a large bowl with the sauce and toss to coat each piece thoroughly.
13. Serve: Serve immediately with extra grated Parmesan on top. These wings pair nicely with crusty bread or a simple green salad to balance the richness.

Notes & Tips