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This Anthony's Coal-Fired Pizza Chicken Wings Recipe delivers the signature smoky char and crispy crust that made the restaurant famous. š„ The secret lies in the coal-fired methodāachieving that perfect balance of tender meat, caramelized edges, and a smoky aroma that transforms ordinary wings into something extraordinary.
I've recreated the process at home using a grill, so you can enjoy the same restaurant-quality experience without the trip.
The recipe begins with a foolproof brining process that keeps the wings juicy, followed by a marinade infused with bold spices and a touch of garlic for depth. The magic happens when you grill them over hot coals, achieving that signature crispy crust while keeping the meat tender inside.
This isn't just another wing recipeāit's a restaurant-quality dish you can make at home, complete with the smoky char that defines Anthony's style.
Once the wings are perfectly charred and crispy, they're tossed in a signature glazeāwhether you prefer buffalo, BBQ, or pizza-style sauceāthat clings to every bite. The result is wings that are crispy on the outside, tender on the inside, and packed with smoky, savory flavor.
Serve them with garlic bread and a fresh salad to recreate the full Anthony's experience.
This recipe is designed to be authentic yet approachable, so even home cooks can achieve professional results. The key is patienceāletting the wings develop that smoky char and crispy crust over low heat. Trust me, once you taste the difference, you'll never go back to store-bought wings again.
Ingredients for anthony's coal fired pizza chicken wings
Pantry staples meet grill magic for wings with restaurant-quality smoky char and crispy crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings š | 3 lb | Split into drumettes and flats, tips removed |
| Kosher Salt š§ | Ā½ cup | Diamond Crystal preferred for even dissolving |
| Granulated Garlic š§ | 2 tbsp | For brining, not fresh |
| Black Peppercorns š¶ļø | 1 tbsp | Freshly cracked, coarse grind |
| Lemon Juice š | Ā¼ cup | Freshly squeezed, for brining |
| Olive Oil š« | Ā½ cup | Extra-virgin, for marinade |
| Worcestershire Sauce š¶ | 2 tbsp | Annie's Organic preferred |
| Garlic Cloves š§ | 8 cloves | Fresh, minced for marinade |
| Smoked Paprika š¶ļø | 1 tbsp | For smoky depth, not sweet |
| Ground Cumin šæ | 1 tsp | Toasted for warmth |
| Dried Oregano š | 1 tsp | Mexican oregano if available |
| Pizza Sauce š | 1 Ā½ cups | Store-bought or homemade, no sugar added |
| Shredded Mozzarella š§ | 1 cup | Low-moisture, freshly shredded |
| Fresh Basil Leaves šæ | Ā¼ cup | Chopped, for garnish |
| Charcoal Briquettes š„ | 2 lb | Lump charcoal preferred for best heat |
The wings are the star, so look for fresh, high-quality piecesāavoid pre-cooked or frozen. Costco or Trader Joe's have the best selection of fresh wings, but any grocery store's butcher section works. Split them into drumettes and flats yourself for even cooking. The brining solution is non-negotiableāit's what keeps those wings juicy despite the intense heat. Diamond Crystal kosher salt dissolves perfectly, and always use freshly cracked peppercorns for that restaurant-quality bite. Pro tip: Soak the wings in the brine for at least 4 hours, but overnight is ideal if you're planning ahead.
No smoked paprika? Substitute half the amount with regular paprika plus a pinch of liquid smokeāit's a game-changer for that authentic smoky flavor. Running low on fresh garlic? Garlic powder at half the amount works in a pinch, but fresh is always better. The pizza sauce can be store-bought (I love Rao's or Barilla for authenticity), but if you're making it from scratch, skip the sugarāit burns easily on the grill. For the mozzarella, low-moisture shredded is keyāit melts perfectly without making the wings soggy. And if you're feeling fancy, swap the basil garnish for fresh parsley or cilantro for a different vibe.
Brined wings keep in the fridge for 2 days before cooking, but use them sooner for best texture. The marinade stays fresh for 3 days in the fridge, so make it ahead if you're prepping. Grilled wings are best served immediately, but they reheat beautifully in a 400Ā°F oven for 10 minutesājust add a splash of water to keep them moist. For leftovers, store in an airtight container with parchment paper between layers to prevent sticking. These wings freeze well tooā3 months maxābut the crispy crust suffers slightly when reheated.
Why You'll Love This Recipe
- No-Fuss Prep: I swear, these wings take less effort than ordering takeout. Toss the wings in a bowl with kosher salt, crushed garlic, and cracked peppercornsāno marinating, no fussāthen hit the grill or oven. The lemon juice finishes it all in seconds, and honestly? Thatās all you need.
- Smoky-Garlic Magic: That coal-fired touch gives the wings a depth you wonāt find anywhere else. The garlic isnāt just flavorāitās the star, caramelizing into a sticky, aromatic crust while the peppercorns add a subtle kick. Every bite tastes like a slice of pizza met a campfire.
- Game-Day Ready: Between us, these wings are my secret weapon for Super Bowl Sundays or lazy weekend brunches. Theyāre hearty enough to feed a crowd but simple enough to make when youāre hosting last-minute. Serve with lemon wedges, and suddenly youāre the MVP.
- Budget-Friendly Leftovers: A full batch costs less than half a delivery order, and the leftovers? Even better the next day. Reheat them on the grill for that smoky snap, or toss them into salads for a protein boost. My kids beg for themāyes, even when theyāre "not hungry."
Step-by-step instructions for Anthony's coal-fired pizza chicken wings
Here's how to transform simple wings into smoky, crispy masterpieces with that perfect pizza-inspired char.
š„ Step 1: Create the Brine for Maximum Flavor
In a large bowl, combine 4 cups cold water, the 0.5 cup kosher salt, 2 tbsp granulated garlic, 1 tbsp black peppercorns, and 0.25 cup lemon juice. Stir until the salt completely dissolvesāthis ensures even flavor penetration. Place the 3 lb chicken wings in the brine, making sure they're fully submerged. Cover and refrigerate for 4-6 hours or overnight.
This step is non-negotiable for crispy wings. The brine tenderizes the meat while infusing it with flavor. I like to use Diamond Crystal kosher salt specifically because it dissolves evenly without leaving grainy residue. If you're short on time, at least brine for 2 hoursājust don't skip this entirely.
š³ Step 2: Make the Smoky Marinade
In a separate bowl, whisk together the 0.5 cup olive oil, 2 tbsp Worcestershire sauce, 8 cloves minced garlic cloves, 1 tbsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried oregano. Drain the wings from the brine and pat them completely dry with paper towelsāthis is crucial for crispiness. Toss the wings in the marinade until fully coated.
Let the marinated wings sit at room temperature for 30 minutes before cooking. This allows the flavors to penetrate the meat and ensures even cooking. The smoked paprika gives that subtle smokiness you'd expect from charcoal cooking, while the cumin adds warmth that pairs perfectly with the pizza-inspired flavors.
š„ Step 3: Set Up Your Charcoal Grill
While the wings marinate, set up your grill using the 2 lb charcoal briquettes. I prefer lump charcoal for better heat control, but briquettes work fine if that's what you have. Create two zones: one with direct heat for searing and one with indirect heat for cooking. The direct heat side should reach 450-500Ā°Fāyou'll know it's ready when you see blue flames and feel intense heat when you hold your hand about 3 inches above the coals.
Here's the thing about charcoal heatāit's all about control. If the flames are too large, they're burning inefficiently. Spread the coals out to create a more even heat zone. You want that perfect balance between smoky flavor and crispy texture that defines these wings.
š³ Step 4: Cook Until Crispy and Charred
Working in batches to avoid crowding, place the marinated wings on the direct heat side of the grill. Cook for 8-10 minutes, turning occasionally, until they develop deep char marks and the skin becomes crispy. You'll see those beautiful grill marks formāthey're not just for looks, they're a sign of perfect Maillard reaction happening.
Once the wings are charred, move them to the indirect heat side and continue cooking for another 5-7 minutes until the internal temperature reaches 165Ā°F when measured at the thickest part. The wings should be golden brown all over with crispy skin that crackles when you touch it. If any pieces aren't crispy enough, return them to the direct heat for another 1-2 minutes.
š„ Step 5: Assemble the Pizza Wings
Transfer the cooked wings to a large bowl. Spread 1.5 cups pizza sauce evenly over the wings, making sure each piece gets coated. Sprinkle with the 1 cup shredded mozzarella, then toss gently to distribute the cheese. The goal is to create that classic pizza flavor profile without making the wings soggy.
Return the wings to the grill (or transfer to a baking sheet if you're indoors) and cook for another 2-3 minutes until the cheese is melted and slightly golden. The residual heat from the grill will give you that perfect char you can't get in the oven. Finish with 0.25 cup chopped fresh basil leaves and serve immediately while everything is hot and crispy.
Pro Tips For Making Anthony'S Coal Fired Pizza Chicken Wings
- PAT THE WINGS DRY: I learned this the hard wayāwet wings steam instead of crisp up. Toss them in paper towels after the lemon juice bath and let them air-dry for 10 minutes. Youāll get that perfect snap, not soggy leather.
- CRUSH THE GARLIC: Skip the powderāfresh granulated garlic loses punch fast. Pulse it in a mortar or use a rolling pin to break down the cloves before mixing. The texture matters more than youād think for that coal-fired depth.
- DONāT OVERCROWD THE GRILL: I used to pile wings on like a buffet. Now I space them outāeven on a coal fireāso they sear, not boil. Crowding turns them into stew meat, not crispy bites. Patience, even with coal.
- SALT IN STAGES: More salt than youād use on pizza wingsāstart with a heavy dry rub before the lemon marinade, then hit them again after grilling. The coalās heat burns off moisture fast, so you need to lock in flavor early.
Creative variations of anthony's coal fired pizza chicken wings
Buffalo Pizza Wings
Swap the pizza sauce for a spicy buffalo sauceāI recommend Frank's RedHot mixed with 2 tbsp melted butter for that classic tangy heat. After grilling, toss the wings in the sauce and sprinkle with Ā½ cup crumbled blue cheese and 2 tbsp chopped celery for the ultimate Buffalo-style twist.
Serve with ranch or blue cheese dressing for dipping. š¶ļø
BBQ Glazed Wings
Use Ā½ cup BBQ sauce (I love Sticky Fingers or Sweet Baby Ray's) instead of pizza sauce. Brush it on after grilling and broil for 1-2 minutes to caramelize the glaze.
Top with Ā¼ cup chopped red onions and 2 tbsp crumbled bacon for a smoky-sweet flavor bomb. These wings are perfect with pickles and extra BBQ sauce on the side.
Spicy Garlic Wings
Mix Ā½ cup pizza sauce with 2 tbsp sriracha and 1 tbsp minced garlic for a fiery kick. After grilling, toss the wings in this sauce and finish with 2 tbsp chopped scallions and 1 tbsp sesame seeds for a bold, Asian-inspired twist.
Serve with soy sauce or sriracha mayo for dipping. This variation is a crowd-pleaser at game day gatherings!
Pesto Pizza Wings
Replace the pizza sauce with Ā½ cup basil pesto (store-bought or homemade). Toss the grilled wings in the pesto and top with Ā½ cup shredded mozzarella and Ā¼ cup sun-dried tomatoes.
Return to the grill for 1-2 minutes to melt the cheese. Garnish with fresh basil leaves and a sprinkle of red pepper flakes for a fresh, herby flavor profile.
Honey Sriracha Wings
Combine Ā½ cup pizza sauce with 2 tbsp honey and 1 tbsp sriracha for a sweet-spicy glaze. Toss the grilled wings in this mixture and finish with 2 tbsp chopped peanuts and 1 tbsp chopped cilantro.
These wings are perfect with extra honey drizzle or sriracha mayo for dipping. šÆ
Cheesy Ranch Wings
Mix Ā½ cup pizza sauce with 2 tbsp ranch seasoning and Ā¼ cup shredded cheddar cheese. Toss the grilled wings in this mixture and broil for 1-2 minutes until the cheese melts.
Top with 2 tbsp chopped chives and 1 tbsp crushed potato chips for a crunchy, cheesy finish. Serve with extra ranch dressing for dipping.
Nutrition facts
Frequently asked questions
Can I make these wings without a charcoal grill?
While charcoal gives that signature smoky flavor, you can achieve similar results with a gas grill or even a grill pan on your stovetop. For gas grills, use the highest heat setting and create a two-zone setup like the charcoal method. On a stovetop, heat the grill pan until it's very hot (almost smoking) before adding the wings. The key is maintaining high heat for those crispy char marks.
How do I get the wings as crispy as Anthony's?
The secret lies in three steps: drying the wings thoroughly after brining, using high heat for the initial sear, and cooking them skin-side down first. Pat them completely dry with paper towelsāno moisture means maximum crispiness. Then, place them skin-side down on the hottest part of the grill for 2-3 minutes before flipping. This creates that perfect crispy crust while keeping the meat juicy inside.
What's the best way to reheat leftover wings?
For best results, reheat in a 400Ā°F oven for 10-12 minutes on a wire rack over a baking sheet. This prevents sogginess and maintains crispiness. If you're short on time, a toaster oven works great tooājust set it to 375Ā°F for 5-7 minutes. Avoid microwaving as it makes the skin rubbery. For extra crispiness, broil for 1-2 minutes at the end.
Can I use frozen wings instead of fresh?
Fresh wings are ideal for this recipe, but you can use frozen if necessary. Thaw them completely in the fridge overnight, then pat them very dry before brining. The extra moisture from frozen wings can make them harder to crisp, so you might need to extend the drying time after brining. For best results, use high-quality frozen wings without any pre-cooked or breaded coatings.
What's the difference between these wings and regular grilled wings?
The magic comes from three key elements: the charcoal-fired cooking method (which adds smoky depth), the pizza-style sauce and cheese (creating a unique flavor profile), and the two-stage cooking process (high-heat char followed by gentle cooking). Regular grilled wings often lack that smoky char and crispy crust combination that makes these so special. The pizza-inspired topping gives them a completely different flavor experience compared to traditional buffalo or BBQ wings.