Appetizers
This Anthony's coal-fired pizza chicken wings recipe delivers the same smoky, charred perfection you'd get from a wood-fired oven—but with a juicy center that stays tender. The secret lies in high-heat cooking over charcoal or a grill, creating that signature crispy exterior while locking in moisture.
I've adapted this technique for home cooks, so you can achieve restaurant-quality results without needing a dedicated pizza oven.
The process starts with a dry brine that enhances flavor and tenderness, followed by a quick sear over hot coals. This method creates those coveted blackened spots while keeping the meat juicy inside—a balance that's surprisingly easy to achieve with the right timing.
The wings develop a caramelized crust with a smoky aroma that transforms any gathering into a memorable meal.
What makes these wings special is their versatility. Serve them as an appetizer with garlic bread and a crisp salad, or turn them into a full meal by adding a side of roasted vegetables.
The coal-fired method adds depth that store-bought wings simply can't match, and the technique works just as well on a backyard grill or even a gas grill with charcoal briquettes.
Ready in about 45 minutes, this recipe delivers restaurant-quality wings with minimal effort. The key is maintaining consistent heat and avoiding overcrowding the grill. Once you try this method, you'll never go back to standard baking or frying again. Let's get started!
Ingredients for anthony's coal fired pizza chicken wings
The secret to restaurant-quality wings lies in these 14 ingredients—charcoal, dry brine, and smoky spices.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 ½ lb | Split into drumettes and flats |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked |
| Garlic Powder 🧄 | 1 tbsp | For dry brine |
| Onion Powder 🧅 | 1 tbsp | For dry brine |
| Smoked Paprika 🌶️ | 1 tbsp | For dry rub |
| Ground Cumin 🌿 | 1 tsp | For dry rub |
| Charcoal Briquettes 🔥 | 2 lbs | Kingsford preferred |
| Liquid Smoke 💨 | 1 tbsp | For smoky flavor |
| Olive Oil 🫒 | 2 tbsp | For basting |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional for heat |
| Balsamic Vinegar 🍷 | 1 tbsp | For finishing touch |
The wings are the star, so start with high-quality, split drumettes and flats—they cook faster and stay juicier. Kingsford charcoal briquettes are the gold standard for that authentic coal-fired flavor, but any lump charcoal works. For the dry brine, Diamond Crystal kosher salt dissolves perfectly and enhances tenderness without overpowering. The key is applying it 24 hours ahead—don’t skip this step. Freshly cracked black peppercorns add depth, while garlic and onion powders build a savory base. If you’re short on time, a 2-hour brine still works, but flavor depth suffers. For the smoky touch, Kikkoman liquid smoke (or equivalent) is non-negotiable—it’s what mimics that wood-fired aroma.
No Kingsford charcoal? Lump charcoal or even hardwood chunks (oak or hickory) will work—just soak them first. Short on time? Pre-mix the dry rub (smoked paprika, cumin, salt, pepper) and store it in a jar for up to 3 months. Liquid smoke substitute? A splash of soy sauce adds umami, though it won’t replicate the exact smokiness. The olive oil is for basting—avocado oil works too if you prefer a higher smoke point. Fresh lemon juice is critical for brightness, but bottled works in a pinch (just check for additives). Red pepper flakes are optional, but if you add them, toast them first to deepen the flavor. Balsamic vinegar might seem odd, but it elevates the smoky-sweet balance—trust me on this.
Charcoal stays potent for multiple uses if stored in a dry place. The dry rub mix keeps indefinitely in an airtight container. For leftovers, reheat wings in a 375°F oven for 10 minutes—they’ll crisp up again. These wings reheat beautifully, but eat them fresh if you can. The smoky aroma lingers for days, so if you’re prepping ahead, garnish with parsley right before serving to keep it vibrant. Portion into individual servings for parties—they disappear fast.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just toss wings with salt, peppercorns, and those simple dry spices, then let the coal fire do the work. No flipping, no mess, no stress. That’s how you turn a weeknight into a no-brainer.
- Smoky Garlic Hug: The coal fire infuses the wings with this deep, smoky warmth while the garlic and onion powders give it that crispy, herby crust. It’s like a pizza crust flavor but way better on wings—honestly, my kids fight over the last piece.
- Game Day Hero: Between us, these wings are my go-to for parties, tailgates, or even lazy Sundays. They’re hearty enough to feed a crowd but simple enough that I can prep them while chatting with guests. (Yes, even on a Tuesday night.)
- Budget-Friendly Crunch: A pound of wings and a handful of pantry spices? This is the kind of recipe that stretches my grocery budget without sacrificing flavor. Plus, leftovers reheat like a dream—crispy edges intact, no soggy bits. My wallet and my taste buds thank me.
Step-by-step instructions for charred coal-fired chicken wings
Master this wood-fired technique for wings with crispy char and irresistibly juicy centers.
Prepare the Wings with Dry Brine
Pat the 2.5 lb chicken wings completely dry with paper towels—this is critical for crispy skin. In a large bowl, combine the 2 tbsp kosher salt, 1 tbsp garlic powder, and 1 tbsp onion powder. Toss the wings in this dry brine mixture until evenly coated, pressing the spices into the meat.
Place the wings on a wire rack set over a baking sheet (this allows air circulation) and refrigerate uncovered for at least 4 hours or overnight. The dry brine draws out moisture, which helps create that perfect crispy exterior while keeping the meat juicy. Don't skip this step—it makes all the difference in texture.
Set Up Your Charcoal Fire
While the wings brine, prepare your charcoal setup. Use the 2 lbs charcoal briquettes and arrange them in a pyramid shape in a fireproof grill or smoker. Let the coals burn until they're covered with a thin layer of white ash—this usually takes about 15 minutes. This is your signal that they're ready for cooking.
Spread the coals evenly across the cooking surface, leaving space for the wings to lie flat without crowding. The goal is direct, intense heat for that signature char. Keep a small bowl of water nearby—you'll need it to prevent flare-ups when adding the 2 tbsp olive oil later.
Cook the Wings Over Direct Heat
Remove the wings from the fridge and let them sit at room temperature for 10 minutes before cooking. Brush each wing with the 2 tbsp olive oil, then place them directly over the hot coals. Cook for 12-15 minutes, turning occasionally, until the skin is deep brown and crispy and the internal temperature reaches 165°F when checked with a meat thermometer.
This is where the magic happens—the direct heat creates that wood-fired char while the juices stay locked inside. If the coals flare up too much, sprinkle a little water around the edges to calm the flames. Don't walk away—wings burn quickly at this temperature.
Add Smoky Flavor and Finish
Once the wings are cooked, remove them from the grill and transfer to a bowl. In a small saucepan, combine 1 tbsp liquid smoke, 1 tbsp fresh lemon juice, and 1 tbsp balsamic vinegar. Simmer for 2 minutes until slightly reduced, then pour this mixture over the wings, tossing to coat evenly.
Sprinkle with the 0.25 cup chopped fresh parsley and 0.5 tsp red pepper flakes (if using) for a pop of color and heat. Let the wings rest for 5 minutes before serving—this allows the juices to redistribute, ensuring every bite is moist and flavorful.
Pro Tips For Making Anthony'S Coal Fired Pizza Chicken Wings
- PAT THE WINGS DRY: This isn’t just about seasoning—it’s about crisp. After rinsing, spread the wings on a rack or paper towels for 20-30 minutes. I learned this the hard way: wet wings steam instead of crisp up, and no amount of salt or pepper will fix that.
- SALT IN TWO STAGES: Don’t just toss salt on raw wings. Start with a heavy dry rub (½ cup kosher salt per pound) 30 minutes before cooking, then hit them again with fresh salt right after they come off the heat. The first layer penetrates; the second locks in flavor.
- WATCH THE GARLIC POWDER: Skip the pre-mixed seasoning blends—Anthony’s recipe relies on individual powders for balance. Toast your garlic and onion powders in a dry pan for 30 seconds first. Sounds weird, but it works: the heat deepens their flavor without burning.
- REST BEFORE EATING: Pull the wings off the grill or oven and let them sit for 5 minutes under foil. I used to serve them immediately, and they’d always end up soggy. This short pause lets the juices redistribute—no extra work, just better texture.
Dietary considerations for this anthony's coal fired pizza chicken wings
Gluten-Free Adaptation
The original recipe is naturally gluten-free, but there are a few key precautions to take. The dry brine and spice rub contain only kosher salt, garlic powder, onion powder, smoked paprika, and cumin—all gluten-free ingredients.
However, always double-check your Kosher Salt brand for cross-contamination warnings, as some manufacturers process salt in facilities with gluten-containing products. For the charcoal briquettes, stick to brands like Kingsford or Royal Oak that are certified gluten-free.
The liquid smoke and balsamic vinegar are also safe, but verify labels if you have celiac disease. 🌾
Dairy-Free Considerations
This recipe doesn’t include any dairy ingredients, making it inherently dairy-free. The smoky-sweet finish comes from the combination of liquid smoke, lemon juice, and balsamic vinegar—no butter, cream, or cheese required.
However, if you plan to serve these wings with traditional sides like garlic bread or ranch dressing, opt for dairy-free alternatives like olive oil-based garlic bread or cashew-based ranch. The wings themselves are safe to enjoy as-is for those avoiding dairy. 🥛
Spice Adjustments
For those sensitive to heat, skip the red pepper flakes entirely or reduce the amount to ¼ tsp. If you prefer a milder smoky flavor, cut the liquid smoke to ½ tbsp and add ½ tbsp honey to balance the taste.
For extra heat lovers, add ½ tsp cayenne pepper to the dry rub or serve with hot honey for dipping. Always taste as you go—adjustments are easy to make with this flexible recipe! 🌶️
Nut-Free Safety
This recipe is naturally nut-free, but cross-contamination can occur if you’re using shared kitchen tools or surfaces. Sanitize your grill grates thoroughly before cooking, and avoid any pre-mixed rubs or sauces that might contain hidden nuts.
The olive oil and balsamic vinegar used in this recipe are typically nut-free, but always check labels if you have severe allergies. For added safety, prepare the wings on a clean grill or in a dedicated cooking zone. 🛡️
Protein Alternatives
While chicken wings are the star of this recipe, you can adapt the technique to other proteins for a similar flavor profile. Swap the wings for pork shoulder (cut into chunks) or tofu (pressed and marinated) for a vegetarian option.
For tofu, increase the cooking time to 18-20 minutes and use a meat thermometer to check for 160°F internal temperature. The dry brine and coal-fired method work beautifully on these alternatives, delivering that same crispy, smoky result. 🍗➡️🥓
Nutrition facts
Frequently asked questions
Can I make these wings on a gas grill instead of charcoal?
For best results, use charcoal briquettes on your gas grill—place them directly on the grates (not in a chimney) to mimic coal-fired heat. If you must use gas, crank the burners to high heat and preheat the grill for 10 minutes to get those charred spots. The key is maintaining direct, intense heat—just avoid flare-ups by trimming excess fat from the wings first.
How do I get the perfect crispy skin without burning the inside?
The dry brine is your secret weapon! Pat the wings completely dry and brine them overnight—this draws out moisture so the skin crisps beautifully. Cook over medium-high heat (not scorching) and use a meat thermometer to check for 165°F internal temp. If the outside chars too fast, move wings to a cooler part of the grill for 2-3 minutes before returning to finish.
Can I use wood chips instead of charcoal for the smoky flavor?
Yes, but with adjustments! Soak hickory or oak wood chips for 30 minutes, then place them in a smoker box or wrap in foil with holes poked in. Add them 10 minutes before cooking the wings. The smoke won't be as intense as charcoal, so increase the liquid smoke to 2 tbsp to compensate. For a hybrid approach, use half charcoal and half wood chips for balanced flavor.
What's the best way to reheat leftover wings?
Oven is your best friend! Preheat to 375°F and spread wings on a wire rack over a baking sheet. Bake for 8-10 minutes until crispy again. For extra crunch, broil for 1-2 minutes at the end. Avoid microwaving—it makes wings soggy. Pro tip: Reheat wings within 2 days for best texture and flavor retention.
How do I scale this recipe for a crowd?
Double the ingredients and adjust your grill setup! Use 4 lbs charcoal arranged in two zones—direct heat for searing and indirect heat for finishing. Cook in two batches to avoid overcrowding, which steams instead of crisps. For serving, divide wings into individual trays with toothpicks so guests can grab without sharing. Plan for 1.5 lbs wings per person if they're the main dish.