Marry Me Chicken Wings

Marry Me Chicken Wings

These Marry Me Chicken Wings take the viral creamy chicken recipe and give it a proper BBQ twist. Crispy wings cooked over charcoal, finished in a rich, creamy, sundried tomato sauce. Easy to prepare with big flavour, this is a fun weeknight cook or a guaranteed crowd-pleaser for parties.

Why wings work better than breast:
Traditional Marry Me Chicken uses chicken breast, but wings hold up far better over charcoal. The skin gets crispier, they stay juicier, and they carry the creamy sauce without going dry.

Look for plump, evenly sized wings so they cook at the same rate. If buying from a butcher, request whole wings or pre-split if you prefer less prep.

Equipment you’ll need:
•    57cm Weber Kettle (or similar charcoal BBQ)
•    Kettle Kone / Vortex for high indirect heat (or charcoal baskets)
•    Chimney starter
•    Heat Beads Original Briquettes
•    Wire rack for drying the wings
•    Spray oil for crisping

Before you start:
Patting the wings dry and giving them fridge time is key to crispy skin. The indirect cooking method keeps flare-ups away and allows that final five-minute glaze to tighten the sauce perfectly.

Preparation:
Lay the wings on a wire rack and pat them dry with paper towel. This helps remove moisture for a crispier finish. Season lightly with kosher salt and cracked black pepper on both sides. Place the rack in the fridge, uncovered, for at least one hour.
This fridge time helps the skin dry out and improves browning during the cook.

The Cook:
Set up your Weber Kettle for high indirect heat using the Kettle Kone loaded with Heat Beads. Aim for 240°C (464°F). Allow the BBQ to heat up for about 10 minutes with the lid on.

Spray the grill lightly with oil and arrange the wings in a circle around the outside edge of the grill. Cook with the lid on.

Rotate the lid every 15 minutes to even out the hot spot created by the top vent. After 30 minutes, open the lid and spray the wings generously with cooking oil to boost crispiness. Close the lid and cook for another 15 minutes.
Making the sauce:

While the wings cook, heat olive oil in a small saucepan. Add garlic, thyme, and red pepper flakes, and sauté until fragrant—about one minute. Add the chicken broth, sundried tomatoes, cream, parmesan, and salt. Bring to a boil and let it reduce slightly until thickened.

The Payoff:
Once the wings are crispy and fully cooked (about 50 minutes total), remove them from the grill and toss them into the warm sauce. Stir to coat well.
Push the Kettle Kone to one side, return the grill grate, and place the sauced wings back into the Weber for five minutes to allow the sauce to set.
Finish with fresh basil and serve immediately.

Ingredients:
•    1 kg chicken wings (2.2 lb)
•    Kosher salt, to taste
•    Cracked black pepper, to taste
•    2 tbsp olive oil (30 ml)
•    2 cloves garlic, crushed
•    1 tbsp fresh thyme, chopped
•    1 tsp red pepper flakes
•    ¾ cup salt-reduced chicken broth (180 ml)
•    ½ cup sundried tomatoes, chopped (70 g)
•    ½ cup thickened cream (120 ml)
•    ¼ cup grated parmesan (25 g)
•    ½ tsp salt
•    Fresh basil, chopped (for garnish)

Recipe Steps:
1    Prep the wings:
◦    Lay wings on a wire rack and pat dry.
◦    Season both sides with salt and pepper.
◦    Place in the fridge uncovered for at least 1 hour.
2    Preheat the BBQ:
◦    Set up your Weber Kettle with a Kettle Kone and Heat Beads.
◦    Aim for 240°C (464°F) indirect heat.
◦    Heat for 10 minutes with the lid on.
3    Start cooking:
◦    Spray grill with oil.
◦    Arrange wings in a ring around the outer edge.
◦    Cook with the lid on.
4    Rotate the lid:
◦    Every 15 minutes, rotate the lid one-third to even out heat.
5    Crisp the wings:
◦    After 30 minutes, lift the lid and spray wings generously with oil.
◦    Close lid and cook for another 15 minutes.
6    Make the sauce:
◦    Heat olive oil in a saucepan.
◦    Add garlic, thyme, and red pepper flakes; cook 1 minute.
◦    Add broth, sundried tomatoes, cream, parmesan, and salt.
◦    Bring to a boil and simmer until slightly thickened.
7    Sauce the wings:
◦    Remove wings from grill and toss them in the sauce.
◦    Push Kettle Kone aside, return the grill grate, and cook wings for 5 minutes to set the sauce.
8    Serve:
◦    Plate the wings and garnish with fresh basil.

Recipe Info:
•    Prep Time: 10 minutes (plus 1 hour fridge time)
•    Cook Time: 50–55 minutes
•    Serves: 3–4
•    Effort: Easy
•    Course: Appetiser / Main
•    Cuisine: American / Australian
•    Hydration: 2 beers (optional… but recommended)  

Tips & Variations:
Make it spicier Add extra chilli flakes or a teaspoon of hot sauce to the saucepan for a punchier finish.

Swap the protein This sauce works on chicken thighs, tenders, or even pork chops. Adjust the cook time depending on thickness.

No Kettle Kone? Use two charcoal baskets pushed together and fill them up with a full chimney of fuel and allow an extra 10 to 15 minutes cooking time.

Crispier wings Let the wings air-dry in the fridge overnight for ultra-crunchy skin.

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