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This Anthony's Coal-Fired Pizza Chicken Wings recipe brings the bold flavors of wood-fired pizza to your wings—crispy, charred edges meet smoky za'atar crunch for a fusion that’s impossible to resist.
The secret lies in marinating wings in a blend of garlic, oregano, and chili flakes before grilling over hot coals, creating that signature coal-fired crust. I perfected this after years of experimenting with pizza-inspired seasonings, and the results? Wings so flavorful they’ll disappear faster than a late-night slice.
The magic starts with a 30-minute marinade of garlic, lemon zest, and za'atar—a Middle Eastern spice mix that adds earthy depth and a subtle crunch. Grilling over coals (or a high-heat grill) ensures that charred crust you crave, while the seasoning clings to every bite.
The fusion of pizza flavors—garlic, chili, and herbs—transforms ordinary wings into something restaurant-worthy, with a texture that’s crispy outside and juicy inside.
What makes these wings stand out is the smoky za'atar crunch—a blend of toasted spices and melted mozzarella that adds a salty, herby kick. Serve them drizzled with marinara or a drizzle of melted provolone for that classic pizza touch.
This recipe delivers restaurant-quality wings in under an hour, with minimal cleanup and maximum flavor.
Perfect for game day, date night, or when you’re craving something bold and unexpected. Let’s get cooking—your taste buds will thank you.
Ingredients for anthony's coal fired pizza chicken wings
Bold flavors and crispy textures—here's what you need for smoky, coal-fired pizza wings.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Split into drumettes and flats |
| Za'atar Spice Blend 🌿 | 2 tbsp | Middle Eastern seasoning mix |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For marinade and grilling |
| Lemon Zest 🍋 | 1 tbsp | From 1 medium lemon |
| Dried Oregano 🌿 | 1 tbsp | Crumbled, not powdered |
| Red Chili Flakes 🌶️ | 1 tsp | Adjust for heat preference |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Shredded Mozzarella Cheese 🧀 | 1 cup | Part-skim for balance |
| Marinara Sauce 🍅 | ½ cup | For serving, Rao's brand |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Provolone Cheese 🧀 | ½ cup | Shredded, for drizzle |
| Charcoal Briquettes 🔥 | 1 package | For grill, or high-heat grill |
Za'atar is the star here, so grab the best quality you can find—look for blends with sesame seeds at Middle Eastern markets or specialty stores like Whole Foods. The mozzarella should be freshly shredded (pre-shredded gets gummy when melted), and I always grab Trader Joe's part-skim for that perfect balance of creaminess and texture. For the wings, split drumettes and flats for even cooking—they're the best cuts for crispy edges. Charcoal briquettes? Kingsford or Weber work perfectly, but any lump charcoal will do if you're grilling outdoors.
No za'atar? Mix 1 tbsp each of sumac, thyme, and sesame seeds for a close approximation. Fresh oregano is ideal, but dried works at half the amount if that's what you've got. The marinade can be prepped up to 24 hours ahead—just keep it covered in the fridge. For the cheese topping, Pepper Jack or smoked mozzarella add extra depth. If you're short on time, broil the wings for 5 minutes after grilling to get that charred crust without full charcoal setup.
Marinated wings keep 2 days in the fridge, but the flavor peaks after 24 hours—let them sit overnight if you can. The za'atar blend stays potent for 3 months in an airtight container. For leftovers, reheat in a 350°F oven for 10 minutes with a splash of water to keep the cheese from drying out. These wings are game-day perfect—make a double batch and freeze half for next time.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that kind of hands-off cooking—just toss the wings in za’atar, olive oil, and garlic, then let the heat do the work. No flipping, no fuss, just crispy wings with zero extra dishes.
- Crispy-Zesty Bite: The za’atar gives these wings this unexpected depth—herby, nutty, with a bright lemon kick that cuts through the richness. Honestly, it’s the kind of flavor that makes you reach for seconds without thinking.
- Game for Any Gathering: Between us, these wings are my go-to for game days, lazy Sundays, or when I’m too tired to plan. They’re hearty enough for a crowd but still feel special—like you actually cooked something, even if it’s just wings.
- Budget-Friendly Leftovers: Chicken wings are cheap, and this recipe stretches them further with bold seasoning. I’ll often make a double batch—half for dinner, half to reheat for lunch the next day, and they taste just as good cold. Win.
Step-by-step instructions for charred crust chicken wings
Here's how to transform simple wings into smoky, pizza-inspired bites with crispy edges and melty cheese.
Marinate the Wings for Maximum Flavor
In a large bowl, combine the 2 lb chicken wings, 2 tbsp za'atar spice blend, 6 cloves minced garlic, 0.25 cup extra-virgin olive oil, 1 tbsp lemon zest, 1 tbsp dried oregano, 1 tsp red chili flakes, 1.5 tsp salt, and 0.5 tsp black pepper. The za'atar will give you that signature Middle Eastern depth, while the lemon zest brightens the smoky flavors.
Use your hands to thoroughly coat each wing, pressing the seasoning into the meat. Place the wings in a resealable plastic bag and refrigerate for at least 2 hours—this ensures deep flavor penetration. If you can wait longer, overnight is even better. The marinade should be fully absorbed before grilling, so don't skip this step.
Build the Charcoal Grill for Perfect Heat
Arrange the 1 package charcoal briquettes in a pyramid shape in your grill, leaving the top open. Light the charcoal using a chimney starter and let it burn until fully covered with white ash—about 15-20 minutes. This creates a two-zone heat: direct heat for searing and indirect heat for gentle cooking.
Once the coals are ready, spread them evenly across the grill, creating a bed of hot coals about 1 inch thick. The goal is to achieve medium-high heat—around 400-450°F. You'll know it's ready when you see a steady bed of coals with minimal smoke. Brush the grill grates clean with a wire brush to prevent sticking.
Grill the Wings to Charred Perfection
Remove the wings from the refrigerator and let them sit at room temperature for 10 minutes before grilling. This prevents uneven cooking. Place the wings on the grill, skin-side down, and cook for 8-10 minutes without moving them. You want the skin to develop a deep char and crispy texture—this is where the pizza-inspired crust comes from.
Flip the wings and cook for another 6-8 minutes, rotating them occasionally to ensure even charring. Watch closely—they should have blackened edges and golden-brown spots by the end. If any pieces start to burn before they're fully cooked, move them to the cooler side of the grill. The internal temperature should reach 165°F when checked with a meat thermometer.
Assemble the Pizza-Style Toppings
Transfer the grilled wings to a serving platter. Sprinkle 1 cup shredded mozzarella cheese evenly over the wings, letting it melt slightly from the residual heat. Drizzle with 0.5 cup marinara sauce and top with 0.5 cup shredded provolone cheese for extra richness. The provolone adds a sharp, tangy contrast to the smoky wings.
Broil the wings for 2-3 minutes on high, just until the cheeses begin to bubble and turn golden. This step is quick—watch them closely to avoid over-browning. Finish with 0.25 cup chopped fresh basil leaves for a bright, herby note that cuts through the richness. The basil should be evenly distributed for every bite.
Serve Immediately with Crispy Crust
Serve the wings while they're still hot, with the cheese melted and the crusts crispy. The combination of charred edges, smoky za'atar, and melty cheese creates a texture and flavor profile that mimics a wood-fired pizza. Pair with extra marinara sauce for dipping if desired, or serve with a side of garlic bread to soak up any leftover cheese.
The wings should be juicy inside with crispy, charred skin that holds up to the cheese without becoming soggy. If you prefer extra crispiness, broil for an additional 1 minute at the end. Enjoy immediately—they won't wait, and the contrast of temperatures is what makes this dish so special.
Pro Tips For Making Anthony'S Coal Fired Pizza Chicken Wings
- Dry Wings Thoroughly: If your wings still feel damp after patting, toss them in a bowl with a handful of za’atar and let them sit for 10 minutes. This isn’t just about crispiness—it’s how the spice sticks and toasts evenly when you hit the heat. I used to rush this, and my wings would steam instead of sear.
- Toast Za’atar First: Heat your oil in the pan until it shimmers, then add the za’atar and garlic—let it sizzle for 30 seconds until fragrant. This deepens the nutty, toasty notes in the blend, which makes a real difference when you toss the wings in it later. (Yes, even if you’re impatient like me.)
- Watch the Heat: Start wings over medium-high, but once they’re golden, move them to the edges of the pan and let them cook low and slow. The recipe calls for coal-fired intensity, but your stovetop isn’t a forge—burning the za’atar turns it bitter. Adjust the heat like you’re babysitting a campfire.
- Finish with Lemon Zest: Sprinkle the zest after the wings are off the heat, while they’re still sizzling in their own juices. The citrus brightens everything, but if you add it too early, it’ll cook down into nothing. A quick shake of the pan right before serving makes all the difference.
Dietary considerations for this anthony's coal fired pizza chicken wings
Gluten-Free Adaptations
These wings are naturally gluten-free as long as you use gluten-free za'atar and marinara sauce. I recommend Trader Joe's gluten-free za'atar or making your own blend with sumac, sesame seeds, and thyme.
Always check labels on marinara sauce—Rao's and Barilla both offer gluten-free options. For extra flavor, toss the cooked wings in gluten-free breadcrumbs mixed with olive oil before serving. 🌾
Dairy-Free Options
Skip the mozzarella and provolone, but don’t skip the flavor! Use dairy-free shreds like Miyoko’s mozzarella or Violife provolone. For a cheesy texture without dairy, sprinkle nutritional yeast (about ¼ cup) over the wings before broiling.
It adds a nutty, umami depth that pairs perfectly with the smoky za'atar. 🧀
Spice-Free Adjustments
If you’re sensitive to heat, reduce the red chili flakes to ½ tsp or omit them entirely. Replace the kick with 1 tsp smoked paprika or ½ tsp ground cumin for warmth without spiciness.
The za'atar already adds earthy depth, so you won’t lose flavor—just a different profile. Taste the marinade before applying to adjust further. 🌶️
Protein Swaps
For a lighter option, use chicken tenders instead of wings—they cook faster and are easier to handle. If you’re vegetarian, swap in cauliflower wings (baked or air-fried) and toss them in the same marinade.
For a heartier protein, try grilled shrimp skewers with the za'atar rub. Just reduce cooking time to 3-4 minutes per side to avoid overcooking. 🍤
Allergy-Friendly Tips
For nut allergies, double-check your za'atar blend—some brands include sesame seeds. If needed, use a sesame-free za'atar (just sumac and thyme). For egg allergies, no adjustments are needed since this recipe is egg-free. Always keep a separate cutting board and utensils if cross-contamination is a concern. 🚫
Low-Carb Versions
To keep these wings keto-friendly, skip the cheese entirely and focus on the za'atar marinade and grilled texture. Garnish with fresh herbs and a drizzle of sugar-free marinara (like Rao’s No Sugar Added). The charred crust and smoky spices deliver all the flavor without the carbs. 🥑
Nutrition facts
Frequently asked questions
Can I make these wings without a charcoal grill?
Use a gas grill set to medium-high heat (around 450°F) or a grill pan on your stovetop. For oven-baked wings, broil on high for 8-10 minutes per side, turning once, until charred. The key is achieving that 400-450°F heat to mimic the coal-fired crust. Just watch closely to avoid burning!
How do I get the perfect charred crust without burning?
Work in batches if needed—overcrowding lowers the grill temperature and steams the wings instead of charring. Use a wire brush to clean grill grates before cooking, and place wings skin-side down first. Cook for 8-10 minutes undisturbed, then flip and cook another 6-8 minutes, rotating occasionally. A meat thermometer ensures they reach 165°F safely.
Can I use frozen wings instead of fresh?
Yes, but thaw them completely first! Place frozen wings in a bowl of cold water for 20-30 minutes or refrigerate overnight. Pat dry thoroughly before marinating—wet wings won't crisp properly. The marinade time remains the same (2+ hours), but frozen wings may need 2-3 extra minutes of grilling time to reach 165°F internally.
What's the best way to store leftovers?
Let wings cool completely, then store in an airtight container for up to 3 days in the fridge. For longer storage, freeze for up to 2 months. Reheat in a 350°F oven for 10 minutes with a splash of water to keep cheese from drying out. Microwaving works too, but the crust gets soggy—cover with a damp paper towel for 15-20 seconds instead.
Why does my za'atar taste bland?
Check your blend—authentic za'atar should include sumac, sesame seeds, and thyme. If missing any, make your own by mixing 1 tbsp sumac + 1 tsp sesame seeds + 1 tsp dried thyme. Also, toast the sesame seeds in a dry pan for 1 minute before using to enhance their nutty flavor. Freshly ground spices always taste better than pre-mixed packets!