Appetizers
This Anthony's coal-fired pizza chicken wings recipe brings together the smoky depth of grilled wings with the bold, cheesy flavors of pizza—all in one pan. The secret lies in the coal-fired technique, which creates a crispy, charred crust while keeping the meat juicy and tender inside.
I've perfected this fusion dish over years of testing, ensuring every bite delivers that perfect balance of smoky, savory, and cheesy goodness.
What sets these wings apart is the pizza-inspired twist—whether it's a garlic-parmesan glaze, a drizzle of marinara, or a sprinkle of melted mozzarella. The coal-fired method isn't just about heat; it's about infusing the wings with that unmistakable smoky flavor that pairs beautifully with pizza toppings.
You'll need just a few key ingredients: wings, a dry rub or marinade, and your choice of pizza-inspired toppings to finish them off.
The result is wings with a crispy, charred exterior that's almost like pizza crust, while the inside stays juicy and flavorful. The coal-fired technique ensures even cooking, so you won't have to worry about dry or unevenly cooked wings.
This method is foolproof and delivers restaurant-quality results every time, making it perfect for game day, parties, or a cozy night in.
Serve these wings with your favorite pizza toppings—think fresh basil, extra cheese, or a drizzle of pesto—for a dish that's as fun to eat as it is impressive.
The best part? You can customize them to your liking, whether you prefer classic marinara or a spicy buffalo twist. Let's get cooking!
Ingredients for anthony's coal fired pizza chicken wings
Six ingredients for the wings, plus pizza toppings to finish—game-changer flavor in one pan!
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 3 lb | Bone-in, skin-on preferred |
| Coal or Charcoal Briquettes 🔥 | 2 lb | Lump charcoal for best heat |
| Olive Oil 🫒 | ½ cup | Extra-virgin for richness |
| Garlic Cloves 🧄 | 8 cloves | Minced for marinade |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Dried Oregano 🌿 | 2 tbsp | Italian preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky depth |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Mozzarella Cheese 🧀 | 1 ½ cups | Shredded, low-moisture |
| Marinara Sauce 🍅 | 1 cup | High-quality jarred or homemade |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat preference |
The wings are the star, so grab bone-in, skin-on for that perfect crispy crust. Trader Joe's or Costco usually have great deals on bulk wings—look for freshness, not freezer burn. The charcoal matters too: lump charcoal gives you those coveted hot spots for charring. I like to preheat my grill or grill pan with the coals for 10 minutes before adding the wings—this ensures that smoky, crispy crust right from the start. For the marinade, fresh garlic and lemon juice make all the difference—don’t skip the zest if you’ve got it!
No lump charcoal? Briquettes work in a pinch, but you’ll need to manage the heat carefully. Short on mozzarella? Fontina or provolone melt beautifully too. The marinara can be store-bought (I love Rao’s or Victoria), but homemade is worth it if you’ve got the time. For extra smokiness, add a pinch of smoked salt to the marinade. Fresh basil is ideal, but dried oregano at half the amount works if you’re in a rush. The red pepper flakes are optional—add them if you want a kick, but the pizza flavors shine on their own.
These wings are best served fresh off the grill, but they reheat beautifully—just toss them in a hot pan for 2-3 minutes. Store leftovers in an airtight container for up to 3 days, or freeze for 3 months. I like to portion them into single-serving bags for quick lunches. The cheese gets crispy when reheated, so add it fresh after warming. Pro tip: Sprinkle a little extra Parmesan on top right before serving—it’s the perfect finishing touch!
Why You'll Love This Recipe
- Smoke in Minutes: I swear, the coal setup takes longer to light than the wings do to cook. Just toss those briquettes in a grill pan or cast-iron skillet, let them get hot, then dump the wings on top—no fancy prep, no waiting hours.
- Pizza Meets Fire: That garlic-infused olive oil and lemon juice combo? It’s like a Neapolitan crust met a campfire. The wings get this perfect smoky char on the outside while staying juicy inside—no dry, sad wings here.
- Game Day Hero: Between us, these are my go-to for tailgates, Super Bowl parties, or even lazy Sundays. They’re hearty enough for a crowd but simple enough that I’m not stuck slaving in the kitchen when the big game’s on.
- Leftovers That Don’t Suck: Honestly, the second batch is almost better. The wings reheat beautifully—toss them back on the grill for a minute or pop in the oven—so you’re not stuck eating sad, rubbery leftovers. Plus, they’re cheap enough to make twice.
Step-by-step instructions for Anthony's coal-fired pizza chicken wings
Here's how to transform simple wings into restaurant-quality masterpieces with smoky char and gooey cheese.
Prep the Wings and Build the Flavor Base
Pat the 3 lb chicken wings completely dry with paper towels—this ensures maximum crispiness when they hit the heat. In a large bowl, whisk together the 0.5 cup olive oil, 0.25 cup lemon juice, 2 tbsp dried oregano, 1 tbsp smoked paprika, 1 tbsp ground black pepper, and 1.5 tbsp kosher salt. Add the minced 8 cloves garlic and toss until fully combined.
Add the wings to the marinade and coat them thoroughly, making sure every piece gets that flavorful oil mixture. Let them marinate for at least 30 minutes at room temperature—this jumpstarts the flavor infusion. I like to do this while I prep the rest of the components so everything's ready to go.
Create the Charcoal Heat Source
While the wings marinate, set up your heat source. Place the 2 lb coal or charcoal briquettes in a metal bowl or pizza stone designed for outdoor cooking. Light the coals and let them burn until they're covered with a thick layer of gray ash—this takes about 15-20 minutes. The goal is to create an even, intense heat that will char the wings perfectly.
Here's the thing—you want the coals to be hot but not flaming. If they're burning too vigorously, spread them out more. The ash layer acts like insulation, keeping the heat consistent. Once the coals are ready, you'll place the wings directly on them for that authentic charred flavor.
Char the Wings and Assemble the Pizza Toppings
Working in batches to avoid crowding, place the marinated wings directly on the hot coals. Cook for 8-10 minutes, turning occasionally, until they develop deep char marks and reach an internal temperature of 165°F. The skin should be crispy and slightly blistered—this is where that smoky coal flavor really shines.
While the wings cook, prepare the toppings. In a separate bowl, mix the 1.5 cups mozzarella cheese with 0.5 cup parmesan cheese and 0.5 tsp red pepper flakes. Stir in 1 cup marinara sauce until well combined. Chop the 0.25 cup fresh basil leaves and set aside for garnish.
Top and Finish Under the Charcoal Heat
Once the wings are fully charred, transfer them to a large baking sheet or pizza pan. Spoon the marinara-cheese mixture evenly over the wings, spreading it to cover every piece completely. The cheese should melt immediately from the residual heat—this is the moment you've been waiting for.
Return the topped wings to the charcoal heat source and cook for an additional 3-5 minutes until the cheese is bubbly and golden brown. You'll see those beautiful cheese pull strings forming—this is your signal that it's perfect. The coal heat will give the cheese a slightly smoky flavor that pairs beautifully with the charred wings.
Rest and Serve with Fresh Basil
Remove the wings from the heat and let them rest for 2-3 minutes. This brief resting period allows the cheese to set slightly and makes the wings easier to handle. The wings should be juicy inside with that crispy, charred exterior you're after.
Garnish each serving with the chopped fresh basil leaves just before serving. The bright, fresh flavor cuts through the richness of the cheese and char, balancing the dish perfectly. Serve immediately while the cheese is still warm and gooey—these wings are best enjoyed right out of the pan.
Pro Tips For Making Anthony'S Coal Fired Pizza Chicken Wings
- PREHEAT COAL LONG: Don’t rush this—let the coals burn down to a thick bed of white-hot embers before adding the wings. I used to toss them on too soon, and they’d steam instead of sear, ending up greasy instead of crispy. Wait until you can barely stand the heat near the grill for 3 seconds.
- DRY WINGS WELL: Pat them completely dry with paper towels, even if they look dry. Extra moisture means steam instead of smoke, and your wings will turn out soggy. I learned this the hard way after a batch came out more "boiled" than charred.
- GARLIC IN THE OIL: Smash the garlic cloves flat and let them fry in the olive oil for 30 seconds before tossing the wings. This builds flavor into the oil first—no need to wait for the wings to cook to get that punchy, aromatic bite. (Yes, even if you’re impatient like me.)
- ROTATE THE WINGS: Use tongs to flip them every 2 minutes once they hit the grill. Crowding them leads to uneven cooking, and you’ll end up with some burnt edges and others still raw inside. Keep the heat high and the movement steady.
Regional styles of this anthony's coal fired pizza chicken wings
New York-Style Pizza Fusion
For a true New York twist, use a garlic-parmesan marinade instead of the classic pizza-inspired flavors. Mix 4 tbsp minced garlic, 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp smoked paprika, and 1 tbsp dried oregano with the wings.
After charring, top them with shredded mozzarella, crushed red pepper flakes, and a sprinkle of fresh parsley. The key here is to finish them under the coal heat for just 2-3 minutes to get that perfect melt. 🌟
Chicago Deep-Dish Twist
This version turns your wings into a mini deep-dish experience. After charring, layer the wings with buttery mashed potatoes (yes, really!) mixed with ½ cup sour cream and 1 cup shredded cheddar.
Top with sautéed onions and a drizzle of marinara sauce. Return to the coal heat for 5 minutes until bubbly. The contrast of creamy potatoes and smoky wings is a game-changer. 🔥
Neapolitan-Style Charred Wings
For an authentic Italian touch, marinate the wings in olive oil, garlic, dried basil, and a pinch of sea salt—no smoked paprika here. After charring, top with San Marzano tomato sauce, fresh mozzarella, and a sprinkle of oregano.
Finish under the coal heat for 4 minutes until the cheese pulls. The simplicity lets the smoky char shine while keeping the flavors bright and fresh. ✨
Tex-Mex Spicy Kick
Give your wings a Southwestern makeover by adding 1 tbsp chili powder and 1 tsp cumin to the marinade. After charring, top with melted Monterey Jack cheese, diced jalapeños, and a drizzle of salsa verde.
Return to the coal heat for 3 minutes to melt the cheese. The heat from the coals intensifies the spice, making every bite bold and flavorful. 🌶️
Buffalo Pizza Wings
This is my go-to for game day—char the wings as usual, then toss them in a sauce made with ½ cup melted butter, ½ cup hot sauce, and 1 tbsp honey.
After coating, top with blue cheese crumbles and chopped scallions. Return to the coal heat for 2 minutes to crisp the cheese. The smoky char pairs perfectly with the tangy buffalo flavors. 💛
Nutrition facts
Frequently asked questions
Can I use briquettes instead of lump charcoal for this recipe?
Yes, briquettes will work, but you'll need to manage the heat carefully. Spread them out more to avoid flare-ups and ensure even cooking. The key is to create a thick ash layer for consistent heat—just like with lump charcoal. If using briquettes, increase cooking time by 1-2 minutes per side to account for their slightly lower heat output.
How do I prevent the wings from sticking to the charcoal?
Pat the wings completely dry before marinating, and use a wire rack or grill basket over the coals. If you don't have one, place the wings on a sheet of heavy-duty foil with holes poked in it. The marinade should create a natural barrier, but the rack ensures maximum airflow for that perfect char. Never crowd the wings—leave 1 inch between each piece.
What's the best way to reheat leftover coal-fired pizza wings?
For best results, reheat in a skillet over medium-high heat for 2-3 minutes until warmed through. The cheese will crisp up again, and you'll get that smoky flavor back. Avoid the microwave—it makes the cheese rubbery. If reheating from frozen, add 1 extra minute of cooking time to ensure the center reaches 165°F.
Can I make this recipe without a grill or outdoor setup?
Use a grill pan on your stovetop with high heat and a few charcoal briquettes underneath for smoky flavor. Alternatively, broil the wings on high for 5-7 minutes per side, watching closely to prevent burning. For the coal effect, place a small cast-iron skillet with hot coals in the oven while broiling to infuse smokiness.
Why does my cheese not get as gooey as in the recipe?
Cheese melts best when it's fresh and properly heated. Use low-moisture mozzarella and return the topped wings to the heat source for 1-2 extra minutes until bubbly. For extra gooeyness, mix in 1 tbsp cream cheese with the mozzarella. Also ensure your heat source is hot enough—coals should be covered in ash but still glowing red underneath.