Appetizers
This coal-fired pizza chicken wings recipe delivers the smoky, charred crust and tender centers that make Anthony's version legendary. The key lies in replicating that signature coal-fired flavor using simple oven techniques that create the perfect crispy exterior while keeping the meat juicy inside.
I've perfected this method after countless test batches, ensuring every wing achieves that restaurant-quality texture and flavor profile.
The secret begins with a marinade that combines pizza-inspired seasonings with a touch of sweetness to caramelize during cooking. We'll use a baking sheet with a wire rack for optimal airflow, creating those coveted charred spots while allowing the wings to cook evenly.
This one-pan method eliminates the need for grilling equipment while still delivering authentic results.
What you'll end up with is wings that have crispy, slightly charred edges reminiscent of coal-fired pizza crust, paired with juicy, tender meat that falls off the bone.
The seasoning blend creates a perfect balance of savory, slightly sweet, and smoky flavors that make these wings irresistible as an appetizer or even a main course.
These wings pair beautifully with marinara sauce for dipping or a simple pizza-style sauce drizzle. The recipe serves 4-6 people and comes together in about 45 minutes of active time plus marinating. Let's get started on creating wings that will impress even the most discerning pizza lovers.
Ingredients for anthony's coal fired pizza chicken wings
Six ingredients transform simple wings into legendary coal-fired pizza wings with crispy char and juicy centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 3 lb | Split into drumettes and flats |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For marinade and charring |
| Pizza Seasoning 🌶️ | 2 tbsp | Italian seasoning blend |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For that signature smokiness |
| Brown Sugar 🍚 | 1 tbsp | For caramelization |
| Honey 🍯 | 1 tbsp | For sweet balance |
| Balsamic Vinegar 🍶 | 1 tbsp | For tangy depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Marinara Sauce 🍅 | 1 cup | For serving or drizzling |
The wings are the star—bone-in, split into drumettes and flats for even cooking. Whole Foods or Trader Joe's carry pre-split wings, but if buying whole, separate them yourself for consistency. Look for wings with a good balance of meat and bone—too much bone means less juicy meat. The pizza seasoning is non-negotiable; Badia brand has the perfect balance of herbs for this recipe. If you can't find it, mix Italian seasoning with a pinch of oregano for a close match. Freshly ground garlic and onion powders make a noticeable difference in flavor depth.
No pizza seasoning? Substitute 1 tbsp Italian seasoning plus 1/2 tsp dried oregano. Want more smokiness? Add an extra 1/2 tsp smoked paprika. The honey and brown sugar caramelize during cooking, creating that signature charred crust—don't skip this step. For a tangier kick, swap balsamic vinegar for apple cider vinegar. If you're short on time, use pre-made marinara sauce for serving, but homemade is always better. The olive oil should be extra-virgin for the best flavor profile—California brands like Corto or Colavita are excellent choices.
Marinate wings for at least 30 minutes—overnight is ideal. Store raw wings in the fridge for up to 2 days before cooking. Once cooked, these wings reheat beautifully—5 minutes at 350°F restores that crispy texture. Portion leftovers into airtight containers for up to 4 days in the fridge. For longer storage, freeze cooked wings for 3 months. Serve with extra marinara sauce or a sprinkle of fresh parsley for a restaurant-worthy finish.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that simple—just wings tossed in olive oil, pizza seasoning, and a pinch of garlic and onion powder. Toss them on a sheet pan, pop in the oven, and forget about it. No messy marinades, no fancy prep.
- Taste Like a Pizzeria: Between us, this isn’t your average wing flavor. The pizza seasoning gives it that herby, savory punch—like a crispy, garlicky pizza crust in every bite. Honestly, the first time I made it, my roommate asked if I’d stolen a recipe from a New York slice joint.
- Game for Any Gathering: These wings are my go-to for game days, lazy Sundays, or even a quick weeknight dinner. Serve them with marinara for dipping, toss them into salads, or just eat them straight off the bone. (Yes, even on a Tuesday night.)
- Budget-Friendly & Make-Ahead: A full batch costs less than takeout, and the leftovers? Chef’s kiss. They reheat like a dream—crispy edges intact—so I always double the recipe. My college budget (and my taste buds) have never been happier.
Step-by-step instructions for coal-fired pizza chicken wings
Transform simple wings into smoky, crispy-edged masterpieces with this one-pan technique.
Prepare the Wings for Maximum Flavor
Pat the 3 lb chicken wings completely dry with paper towels—this ensures crispy skin instead of steamed wings. Split each wing into drumettes and flats at the joints, keeping the tips intact. In a large bowl, whisk together the 0.25 cup extra-virgin olive oil, 2 tbsp pizza seasoning, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp honey, 1 tbsp balsamic vinegar, 1.5 tsp salt, and 0.5 tsp black pepper. The mixture should be thick but pourable.
Add the wings to the bowl and toss gently but thoroughly to coat every surface. Let them marinate at room temperature for 15-20 minutes while you prepare your heat source. This resting period allows the seasoning to penetrate, ensuring flavor in every bite. If using a grill, preheat to medium-high (400°F)—if using a skillet, heat it over medium-high heat until shimmering.
Char the Wings for Crispy Edges
Arrange the wings in a single layer on the preheated grill grates or in a large cast-iron skillet. Cook for 12-15 minutes, turning occasionally, until the skin develops deep golden-brown char marks and the internal temperature reaches 165°F when checked with a meat thermometer. The goal here is to create that signature coal-fired crust while keeping the meat juicy.
Here's the key: don't crowd the wings. Overlapping them steams instead of chars. If using a skillet, work in batches to maintain even heat. Watch closely after 8 minutes—when you see the first char marks appear, that's your signal to flip them. The balsamic vinegar in the marinade will help create a glossy finish as they cook.
Finish with Smoky Sweetness
Once the wings reach 165°F internally, transfer them to a serving platter. Drizzle with the 1 cup marinara sauce, tossing gently to coat. The residual heat will warm the sauce slightly, creating a perfect balance of tangy and smoky flavors. For extra depth, broil for 1-2 minutes if you want the sauce to caramelize slightly—just watch closely to prevent burning.
Let the wings rest for 2-3 minutes before serving. This brief rest allows the juices to redistribute, ensuring each bite stays moist. The combination of charred edges, smoky seasoning, and sweet-tangy marinara creates that perfect pizza-inspired flavor profile. Serve immediately with toothpicks for easy handling.
Optional Garlic Butter Drizzle (For Extra Flavor)
For an elevated touch, melt 2 tbsp butter with 1 tsp minced garlic in a small saucepan over low heat until fragrant. Drizzle this mixture over the finished wings just before serving. The butter adds richness while the garlic complements the smoky flavors. This step isn't required but takes these wings from great to restaurant-quality.
The beauty of this method is its versatility. You can serve these wings as a main dish with crusty bread, as a game-day appetizer, or even as a pizza topping. The coal-fired technique ensures they're crispy on the outside while staying juicy inside—just like a perfect wood-fired pizza crust.
Pro Tips For Making Anthony'S Coal Fired Pizza Chicken Wings
- SEAR IN BATCHES: If you pile those wings on the grill or pan all at once, they’ll steam instead of crisp. Work in single layers—about 10-12 wings per batch—and give them space. I learned this the hard way when my first batch turned out soggy, no matter how much I shook the pan.
- DRY WINGS LIKE MAD: Pat those wings thoroughly with paper towels before tossing in the oil. Wet skin = steam = sad, limp wings. I skip the paper towel step sometimes, and the texture suffers. Trust me, the extra 30 seconds saves you from regret.
- GRILL UNTIL BLACK: This isn’t a "lightly charred" recipe—you’re going for deep, smoky black spots. Let the wings sit undisturbed for 3-4 minutes per side on direct heat. After burning three batches, I finally figured out that "pizza crust" flavor only comes from that aggressive char.
- TOSS IN OIL COLD: Toss the seasoned wings in the olive oil before hitting the heat. The oil will coat them evenly and prevent sticking. I was skeptical until I tried it—now it’s non-negotiable. Just don’t drown them; a light glaze is all you need.
Best sauces and condiments for this dish
Classic Marinara
The go-to sauce for these wings is a classic marinara with a slightly smoky twist.
Use a high-quality store-bought sauce like Rao's or Barilla for convenience, or make your own by simmering 1 can (28 oz) crushed tomatoes, 3 garlic cloves, 1 tsp dried oregano, ½ tsp smoked paprika, and salt to taste for 20 minutes.
The acidity cuts through the richness of the wings beautifully. 🍅
Spicy Buffalo Sauce
For a bold contrast, serve with spicy buffalo sauce made with ½ cup hot sauce (like Frank's RedHot), ¼ cup melted butter, and a pinch of garlic powder. Toss the cooked wings in this sauce just before serving for a fiery kick.
The heat balances the sweetness of the marinade perfectly. Add a sprinkle of blue cheese crumbles for a tangy crunch.
Garlic Aioli
Creamy garlic aioli elevates these wings to restaurant quality. Mix ½ cup mayonnaise, 1 minced garlic clove, 1 tbsp lemon juice, ½ tsp smoked paprika, and a pinch of salt.
For extra richness, stir in 1 tbsp sour cream. The cool, garlicky sauce contrasts the smoky wings wonderfully. Serve in a small bowl with toothpicks for dipping.
Pizza-Style Sauce
Stay true to the recipe’s pizza theme with a tomato-based pizza sauce. Blend 1 cup tomato sauce, 1 tbsp olive oil, 1 tsp dried basil, ½ tsp onion powder, and ½ tsp garlic powder until smooth.
Drizzle this over the wings before serving for an authentic flavor connection. The sauce’s simplicity lets the wings’ smoky crust shine.
Sweet Chili Glaze
For a sweet and tangy twist, prepare a sweet chili glaze by combining ½ cup ketchup, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sriracha, and ½ tsp smoked paprika.
Simmer for 5 minutes until thickened. Drizzle this glaze over the wings and broil for 1-2 minutes to caramelize. The sweetness complements the smoky flavors beautifully.
Herbed Butter
Finish the wings with a dollop of herbed butter for extra richness. Mix ¼ cup softened butter, 1 tsp chopped parsley, ½ tsp garlic powder, and a pinch of salt.
Spread a small amount on each wing just before serving. The butter melts into the crispy edges, adding a luxurious texture. This is my go-to for special occasions! 💛
Nutrition facts
Frequently asked questions
Can I make these wings without a grill?
Use a cast-iron skillet over medium-high heat for the same charred effect. Place wings in a single layer and cook for 12-15 minutes, flipping occasionally. For extra crispiness, finish under a broiler for 1-2 minutes while watching closely to avoid burning. The key is maintaining high heat for those signature char marks.
How do I get the wings extra crispy?
Pat the wings completely dry before marinating—moisture prevents crispiness. After cooking, place them on a wire rack over a baking sheet for 5 minutes to let air circulate. For maximum crunch, broil for 1 minute at the end. The honey and brown sugar in the marinade also help create that caramelized crust.
What's the best way to reheat these wings?
Reheat in a 400°F oven for 5-7 minutes to restore crispiness. For microwave reheating, place wings on a paper towel and cover with another damp towel, then heat in 30-second bursts. Avoid steaming them—this makes wings soggy. The residual heat from the marinara sauce helps maintain moisture.
Can I use frozen wings for this recipe?
Yes, but thaw them completely first in the fridge for 24 hours or under cold water for 1 hour. Pat them very dry before marinating to prevent steam from forming during cooking. Frozen wings may take 2-3 extra minutes to reach 165°F internally. The marinade will still penetrate, but thorough drying is critical.
Why do my wings taste bland?
Check your seasoning balance—the smoked paprika and pizza seasoning are key for depth. If using store-bought pizza seasoning, ensure it contains oregano and basil. Let the wings marinate for at least 30 minutes (overnight is best). Also, cook them until they develop golden-brown char—this adds smoky flavor. Taste the marinade before applying to adjust salt or spices.