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This Anthony's Coal-Fired Pizza Chicken Wings recipe delivers the perfect marriage of smoky, charred flavor and juicy, tender meat—just like the iconic dish you know and love. The secret lies in cooking the wings over high heat with charcoal, creating that signature crispy crust while keeping the inside succulent.
I've replicated this method at home using a grill, and the results are restaurant-quality every time.
The process starts with a simple marinade that tenderizes the wings while adding depth of flavor—garlic, paprika, and a touch of lemon ensure they're packed with taste before they even hit the heat.
What sets these wings apart is the coal-fired cooking technique, which infuses them with smoky char and a slightly crispy texture that's impossible to resist. The high heat also caramelizes the marinade, creating a sticky, flavorful crust that clings to every bite.
Once the wings are perfectly charred and juicy, they're topped with a layer of pizza-style sauce and melted cheese, giving them that classic "pizza wing" look and flavor. The cheese melts into a golden, bubbly blanket, while the sauce adds a tangy contrast to the smoky wings.
This dish is ideal for game day, parties, or whenever you're craving something bold and indulgent.
The key to success is controlling the heat—maintaining a consistent temperature ensures the wings cook evenly without burning. With just a few simple ingredients and a little patience, you'll have wings that taste like they came straight from Anthony's. Let's get started!
Ingredients for anthony's coal fired pizza chicken wings
Nine essential ingredients transform simple chicken wings into smoky, charred masterpieces.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 3 lb | Split into drumettes and flats |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Smoked Paprika 🌶️ | 2 tbsp | For smoky depth |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Olive Oil 🫒 | ¼ cup | Extra-virgin preferred |
| Pizza Sauce 🍅 | 1 ½ cups | Store-bought or homemade |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Low-moisture preferred |
| Charcoal Briquettes 🔥 | 2 lbs | For grill or smoker |
| Wood Chips 🌲 | ½ cup | Hickory or applewood |
| Salt 🧂 | 1 tbsp | Kosher or sea salt |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty for wrapping |
The wings are the star—split into drumettes and flats for even cooking. Grab bone-in, skin-on wings from the meat counter for maximum flavor. Costco or local butcher shops often have the freshest cuts. If using frozen, thaw overnight in the fridge. The charcoal is non-negotiable for that signature smoky char—Kingsford or Weber briquettes work perfectly. For wood chips, hickory adds bold smokiness while applewood offers a sweeter touch. Both are available at Home Depot or Walmart in the grilling section.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Fresh garlic is ideal, but powdered works at double the amount. The pizza sauce can be store-bought (check for low-sodium options if preferred) or homemade—just ensure it's chunky for texture. For the cheese, low-moisture mozzarella melts better and doesn't make the wings soggy. If you're missing mozzarella, a blend of provolone and cheddar works surprisingly well. The olive oil should be extra-virgin—it adds richness that regular olive oil can't match.
Charcoal stays hot for 2-3 hours once lit—plan accordingly. Store leftover wings in an airtight container for up to 3 days in the fridge or 3 months frozen. For reheating, broil for 3-5 minutes until cheese is melted and bubbly. The sauce and cheese toppings can be added fresh after reheating for maximum crispiness. Prep the marinade ahead and store it in the fridge for up to 24 hours—the flavors deepen overnight.
Why You'll Love This Recipe
- No-Fuss Prep: Between us, I’ve made wings that required marinating overnight—this? Just toss the raw wings with minced garlic, smoked paprika, and a splash of lemon juice. Honestly, I’ve done it while watching TV, and they still turn out crispy and packed with flavor.
- Smoky-Garlic Magic: That smoked paprika and fresh garlic combo? It’s like a little flavor bomb. The wings get this perfect charred edge from the coal-fired method (or even your oven broiler), but the inside stays juicy—crispy, smoky, and bright from the lemon. My husband always grabs the last one.
- Game for Any Gathering: I’ve served these at tailgates, game nights, and even as a “fancy” appetizer when friends come over. They’re hearty enough for a crowd but simple enough to make when it’s just me and my roommate. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Most wing recipes leave you with sad, dry seconds—these? I’ve reheated them twice and they’re still good. The smoky seasoning clings even after sitting, and they’re cheap enough to make for a big group without breaking the bank. Practical win.
Step-by-step instructions for Anthony's coal-fired pizza chicken wings
Transform ordinary wings into smoky, pizza-topped masterpieces with this foolproof method.
Marinate and Prep the Wings for Maximum Flavor
In a large bowl, combine the 3 lb chicken wings with the 6 cloves minced garlic cloves, 2 tbsp smoked paprika, 1 tbsp freshly cracked ground black pepper, 0.25 cup freshly squeezed lemon juice, and 0.25 cup extra-virgin olive oil. Mix thoroughly until every wing is evenly coated and the marinade clings to the meat. I like to use my hands for this—it ensures the marinade gets into all those crevices.
Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor penetration. This marinating step is crucial for keeping the wings juicy during the high-heat cooking process. The acidity from the lemon juice helps tenderize the meat while the olive oil adds moisture and richness.
Set Up the Coal Fire for Perfect Char
While the wings marinate, prepare your charcoal grill or smoker. Arrange the 2 lbs charcoal briquettes in a pyramid shape and add the 0.5 cup wood chips (hickory or applewood) for that authentic smoky flavor. Let the coals burn until they're covered with a thin layer of gray ash—this usually takes about 15 minutes. Spread the coals evenly to create a medium-high heat zone.
Here's the thing—you want the fire hot enough to char the wings but not so hot that it burns the pizza topping. The ideal temperature is around 450°F, where you'll get that beautiful charred crust while keeping the meat juicy inside. If you're using a grill, position it to one side for indirect heat cooking.
Grill the Wings Until Charred and Cooked Through
Remove the wings from the marinade (let the excess drip off) and arrange them on the grill in a single layer, leaving about 1 inch between each piece. Grill for 15-20 minutes, turning occasionally, until the skin is deep golden brown and charred in spots, and the internal temperature reaches 165°F when measured with a meat thermometer.
Don't walk away during this step. You'll want to watch for those char marks—they're what give these wings that restaurant-quality appearance. If the wings start to brown too quickly, move them to the cooler side of the grill. The key is finding that balance between char and proper doneness.
Assemble the Pizza-Topped Wings
Once the wings are cooked, transfer them to a clean cutting board. Spread 1.5 cups pizza sauce evenly over the tops of all the wings, making sure to get it into those crevices. Then sprinkle 2 cups shredded low-moisture mozzarella cheese generously over each wing—this is where the magic happens.
Here's a pro tip: don't be shy with the cheese. You want a thick, gooey layer that will melt beautifully during the final cooking. If you're feeling fancy, you can add a sprinkle of the 1 tbsp salt right before the final cook for that extra salty-sweet contrast.
Finish Under the Broiler for Melty Perfection
Return the assembled wings to the grill (or transfer to a baking sheet if using an oven) and cover with the 1 sheet heavy-duty aluminum foil. This creates a steam chamber that melts the cheese perfectly while keeping everything moist. Cook for an additional 5-7 minutes until the cheese is fully melted and bubbly.
For that final touch, remove the foil and broil for 1-2 minutes until the cheese is golden brown and crispy in spots. Watch carefully—you want it to bubble and brown but not burn. Serve immediately while the cheese is still molten and the wings are piping hot.
Pro Tips For Making Anthony'S Coal Fired Pizza Chicken Wings
- Dry the Wings First: I learned this the hard way—skipping the drying step means your wings will steam instead of sear. Pat them thoroughly with paper towels before seasoning, even if they feel dry. The extra effort guarantees crispy edges that hold up to the coal-fired finish.
- Toast the Smoked Paprika: Smoked paprika loses its depth if it just sits in the mix. Toast it dry in a small pan over low heat for 30 seconds until fragrant—it deepens the smoky flavor without burning. (Yes, even if you're impatient like me.)
- Don’t Rush the Garlic: Minced garlic burns faster than you think, especially near open flames. Sauté it in a little oil for 2 minutes until just golden, then pull it off the heat before adding lemon juice. Overcooked garlic turns bitter, and you’ll regret it.
- Use a Meat Thermometer: Wings hit 165°F fast on coal or high heat, but they’ll dry out if you overcook them. Pull them when the thickest part reads 160°F, then let them rest 5 minutes under foil. The residual heat finishes them perfectly—no guesswork.
Perfect pairings for these flavors
Smoky Beer Pairings
These charred, smoky wings pair beautifully with amber ales that complement the hickory or applewood smoke. I love Fat Tire Amber Ale—its malty sweetness and subtle caramel notes balance the bold flavors without overpowering.
For a lighter option, try Blue Moon Belgian White, which adds a refreshing citrus twist that cuts through the richness. 🍺
Crisp White Wines
A dry, crisp white wine like Sauvignon Blanc from New Zealand or Pinot Grigio from Italy cleanses your palate between bites. The bright acidity and citrus notes prevent the smoky, cheesy flavors from feeling heavy. Avoid oaky whites—they’ll clash with the pizza sauce’s tanginess.
Sweet and Tangy Cocktails
For a fun twist, sip on a smoky margarita made with mezcal or smoked tequila, lime juice, and a touch of agave. The smokiness mirrors the wings’ char, while the sweetness balances the heat. If you prefer something lighter, a gin and tonic with cucumber adds a refreshing crunch.
Side Dish Harmony
Serve these wings with garlic-parmesan fries—the crispy exterior and cheesy interior mirror the wings’ texture. For a lighter option, a shredded cabbage slaw with a creamy ranch dressing provides a cool, crunchy contrast. Both sides soak up any extra sauce without overpowering the main dish. 🥗
Dessert Matchups
End the meal with something sweet but not too heavy—dark chocolate-dipped strawberries or a lemon sorbet cut through the richness. The acidity in both desserts refreshes your palate after the smoky, cheesy wings. Skip overly sweet desserts; they’ll leave your taste buds overwhelmed.
Spicy Kick Add-Ons
For guests who love heat, serve hot honey or spicy mayo on the side. A drizzle of chipotle-infused honey adds a sweet-spicy contrast, while a sriracha-lime mayo boosts the wings’ bold flavors. These extras let everyone customize their spice level without altering the main dish. 🌶️
Nutrition facts
Frequently asked questions
Can I make these wings without a charcoal grill?
You can achieve similar results with a gas grill by using a smoker box with wood chips or even a pizza stone in your oven set to 500°F. For the smoky char, try sprinkling a pinch of smoked paprika on the wings after grilling. A cast-iron skillet on the stove with a chimney starter for charcoal also works—just monitor the heat closely.
How do I prevent the wings from drying out during cooking?
Marinating the wings for at least 2 hours (or overnight) keeps them juicy by breaking down the proteins. Also, avoid overcooking—use a meat thermometer and stop when the internal temp hits 165°F. The foil wrap during the final cheese-melting step traps moisture too. For extra insurance, brush the cooked wings lightly with olive oil before adding sauce.
What's the best way to store leftovers?
Store in an airtight container for up to 3 days in the fridge. To reheat, broil for 3-5 minutes until the cheese is melted and bubbly. For longer storage, freeze for up to 3 months—thaw overnight in the fridge before reheating. The cheese may lose some crispiness, so add fresh cheese when reheating if possible.
Can I use frozen wings instead of fresh?
Yes, but thaw them completely first—place in the fridge overnight or use the cold water method (sealed in a bag for 30 minutes). Pat them very dry before marinating, as excess moisture can prevent proper browning. Frozen wings work fine, but fresh wings develop better texture and flavor.
What if my grill doesn't get hot enough for charring?
If your grill struggles to reach 450°F, try these tricks: Use a chimney starter for hotter coals, remove the grill grates to let heat build, or preheat for 10-15 extra minutes. For a backup, broil the wings in the oven for the final 5 minutes to create char marks. Just watch closely to avoid burning!