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This Anthony's coal-fired pizza chicken wings recipe delivers the perfect marriage of smoky char, crispy texture, and cheesy indulgence—all in one oven bake.
Inspired by the legendary coal-fired pizza flavor, these wings get their signature depth from a high-heat broil that mimics the smoldering wood-fired effect, while a blend of cheeses creates a golden, bubbly crust that sticks to every bite.
The secret lies in the technique: a quick sear followed by a broil that locks in moisture while building that irresistible crust.
What sets these wings apart is the coal-fired method, which transforms ordinary wings into restaurant-quality bites without a grill. The high heat caramelizes the seasoning into a smoky bark, while the cheese melts into a crispy, chewy shell—just like your favorite pizza.
No marinating or complicated prep is needed; just toss the wings in a flavorful blend of spices, bake until golden, then finish under the broiler for that signature char. The result? Wings that taste like they’ve been slow-smoked and deep-fried, but with half the effort.
By the time you’re done, you’ll have juicy, smoky wings with a cheesy crust that’s crispy on the outside and gooey on the inside—each bite a perfect balance of heat, salt, and umami. The coal-fired technique isn’t just about flavor; it’s about texture, too.
These wings hold their shape, stay tender, and deliver that satisfying crunch that makes them impossible to resist. Serve with garlic bread and a side salad for a meal that feels like a cheat day, even on a weeknight.
This recipe is designed to be foolproof—no special equipment beyond your oven and a baking sheet. The key is patience during the broiling step, which ensures the cheese melts evenly without burning. Once mastered, you’ll never go back to plain old wings again. Let’s get cooking!
Ingredients for anthony's coal fired pizza chicken wings
Pantry staples plus a few specialty touches for that signature coal-fired pizza flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Split into drumettes and flats |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Part-skim for balance |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Paprika 🌶️ | 1 tbsp | Smoked variety for smokiness |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for bite |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Olive Oil 🫒 | 2 tbsp | For tossing and crisping |
| Butter 🧈 | 2 tbsp | Melted for basting |
| Fresh Garlic Cloves 🧄 | 4 cloves | Minced for extra flavor |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional for heat |
| Cornstarch 🌾 | 1 tbsp | For crispy texture |
The cheese blend makes all the difference here. Shred your own mozzarella—pre-shredded gets clumpy and won't melt right. Trader Joe's has the best pre-shredded mozzarella if you're short on time, but grab the block and shred it yourself for that perfect texture. The Parmesan adds that umami depth that makes these wings taste like they've been slow-smoked. For the wings, bone-in, skin-on gives the best flavor and texture—don't skip it. If you can't find them fresh, frozen works too, just thaw and pat dry before seasoning.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Short on butter? Olive oil works in a pinch, though butter gives that extra richness. Want to cut back on cheese? Add an extra tablespoon of cornstarch for crispiness. The cornstarch is non-negotiable—it's what gives those wings that satisfying crunch. If you're feeling fancy, toss in a dash of cayenne with the red pepper flakes for extra heat. And trust me, the garlic is worth mincing fresh—jarred garlic just doesn't cut it here.
These wings are best made fresh, but if you're planning ahead, bake them and store in the fridge for up to 3 days. Reheat in the oven at 375°F for 10-15 minutes until crispy again. For the cheese, keep it covered in the fridge so it doesn't dry out. The seasoning mix? Store in an airtight container for up to 2 weeks. Pro tip: Make a double batch—they disappear fast, and leftovers reheat beautifully.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s the kind of dish where you toss everything on a sheet pan—wings, cheese, and those simple spices—and walk away. No messy bowls, no extra pots, just hands-off crispy perfection.
- Cheesy Crispy Obsession: The moment the mozzarella melts into that golden crust with parmesan clinging to every bite? It’s the perfect balance of gooey and crunchy, like a pizza bite you never knew you needed.
- 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 easy enough that I can double the batch without stressing.
- Budget-Friendly Crunch: You’re getting restaurant-quality flavor for a fraction of the cost—just wings, cheese, and pantry staples. The leftovers? Even better cold the next day, straight from the fridge to the oven.
Step-by-step instructions for Anthony's coal-fired pizza chicken wings
These wings get their signature smoky char and cheesy crunch in just one bake—no grill, no fuss.
Prep and Season the Wings for Maximum Flavor
Start by separating the wings into drumettes and flats. Pat them completely dry with paper towels—this is key for crispy skin. In a large bowl, toss the wings with 2 tablespoons olive oil, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon ground black pepper, and 1.5 teaspoons kosher salt. Make sure every wing is evenly coated. I like to let them sit for 10 minutes while I prep the rest—this helps the seasoning stick.
While the wings marinate, melt 2 tablespoons butter in a small saucepan over low heat. Add the 4 cloves minced fresh garlic and 0.5 teaspoon red pepper flakes, then cook for 1-2 minutes until fragrant but not browned. Remove from heat and stir in 1 tablespoon cornstarch—this will create a crispy, cheesy coating later. Set aside.
Build the Cheesy Crust on the Wings
Preheat your oven to 425°F and line two baking sheets with parchment paper. Arrange the seasoned wings in a single layer on the sheets, leaving space between them. Sprinkle 1 cup shredded mozzarella cheese evenly over the wings, then add the 0.5 cup freshly grated parmesan cheese. This layering ensures each wing gets a perfect cheesy crust.
Drizzle the garlic butter mixture evenly over the cheesy wings. The butter will help create a glossy, crispy finish while adding that extra garlic punch. For best results, I like to press down gently on each wing to help the cheese adhere—this prevents it from sliding off during baking.
Bake for Smoky Char and Cheesy Crisp
Bake the wings for 25-30 minutes, flipping them halfway through at the 15-minute mark. You want the cheese to bubble and turn golden brown, with crispy edges that look almost like mini pizzas. If the cheese starts browning too quickly, tent the pans with foil to prevent burning.
Here's the pro move: In the last 5 minutes, crank the oven up to 475°F for a quick blast of heat. This gives the wings that smoky charred look without needing a grill. Watch closely—they're done when the cheese is fully melted and golden, and the wings pull away from the parchment easily.
Optional Char for Extra Flavor (If You Have a Broiler)
For that authentic coal-fired look, transfer the baked wings to a broiler-safe baking sheet and broil for 1-2 minutes until you see dark spots forming on the cheese. Keep a close eye—they can go from perfect to burnt in seconds. If you don't have a broiler, just serve them as-is; the cheesy crust will still be amazing.
Serve immediately while the cheese is still bubbly and the wings are crispy. These wings are perfect with a side of marinara for dipping or a cool ranch to balance the heat. The smoky, cheesy, crispy combo makes every bite taste like a mini pizza—just like Anthony's!
Pro Tips For Making Anthony'S Coal Fired Pizza Chicken Wings
- CRANK THE GRILL TO 500°F: The coal-fired method is all about that intense heat—get your grill screaming hot before adding the wings. I learned this the hard way: lukewarm coals mean soggy wings instead of crispy, charred edges. If your grill’s not ready, wait. This isn’t the time to rush.
- SALT WINGS BEFORE THE GRILL: Toss those wings with garlic and onion powder before they hit the heat, then hit them with a generous sprinkle of salt. The salt draws out moisture, so when they crisp on the grill, they’ll stay juicy inside. Skip this, and you’ll end up with dry wings that taste like they were microwaved.
- STOP TOUCHING THE WINGS: Once they’re on the grill, leave them alone—no flipping every 30 seconds. Let them sear undisturbed for 8-10 minutes per side, or until the edges are blackened and crispy. I used to flip like a nervous cook, and my wings ended up gray and uneven. Patience here makes all the difference.
- USE MOZZARELLA THAT’S DRY, NOT WET: Shred your own mozzarella (or buy the pre-shredded kind labeled "low-moisture")—wet mozzarella turns to glue when it hits the grill. Toss the shreds with a pinch of garlic powder and Parmesan before piling them on, so they stick and melt into a perfect, stretchy blanket. Trust me, the difference is night and day.
Storing and reheating this anthony's coal fired pizza chicken wings
Refrigerator Storage
Store your leftover wings in an airtight container with parchment paper between layers to prevent sticking. They’ll stay fresh in the fridge for up to 3 days, though I always eat mine within 2 days—the cheese gets slightly less crispy but still tastes incredible.
Keep the container covered to maintain moisture and prevent drying out. 🧂
Freezer Storage
For longer storage, freeze the wings unassembled—just seasoned and raw—on a baking sheet for 1 hour to prevent clumping. Transfer to a freezer bag with 1 inch of headspace for expansion. They’ll keep for up to 2 months.
When ready to bake, thaw overnight in the fridge and proceed with the recipe, adding 2-3 extra minutes to the baking time to ensure the cheese melts fully.
Reheating for Crispy Perfection
Reheat wings in a 425°F oven for 10-15 minutes on a parchment-lined sheet until the cheese is bubbly and golden. For extra crispiness, broil for 1-2 minutes at the end.
Microwaving works in a pinch—cover with a damp paper towel and heat in 30-second bursts until 165°F internal temperature, but the texture won’t be as satisfying. 🔥
Cheese Melting Tricks
If reheated wings lose crispiness, brush with a tiny bit of olive oil before reheating. The oil helps the cheese melt smoothly without absorbing too much moisture. For extra flavor, sprinkle with a pinch of smoked paprika or garlic powder before reheating—it’s like giving them a flavor boost!
I also like adding a drizzle of melted butter post-reheat for that restaurant-quality shine.
Make-Ahead Tips
Prep the garlic butter mixture and store it in a small airtight container in the fridge for up to 5 days. The cornstarch keeps it stable, so it’s ready to drizzle whenever you bake.
For the wings themselves, season them 1 day ahead and store in a ziplock bag in the fridge. This saves time on game day—just toss them in cheese and bake! 💡
Serving Leftovers
Leftovers make an amazing next-day snack or game-day appetizer. Serve with warm marinara for dipping or a cool ranch to cut through the richness. For a fun twist, arrange them on a platter with pickled jalapeños and sliced avocado—it’s like a cheesy, smoky charcuterie board.
The flavors only get better the second day, honestly! 🌶️
Nutrition facts
Frequently asked questions
Can I make these wings without a broiler for the char effect?
If you don't have a broiler, simply bake the wings at 475°F for the last 5 minutes of cooking. This high heat will create dark spots on the cheese that mimic the charred look. Just keep a close eye to avoid burning. The wings will still be delicious without the broiler step!
How do I prevent the cheese from sliding off the wings?
Press down gently on each wing after adding the cheese to help it adhere. Also, make sure your wings are completely dry before seasoning—any moisture will make the cheese slide off. For extra insurance, lightly brush the wings with 1 teaspoon olive oil before adding the cheese mixture.
Can I use frozen chicken wings instead of fresh?
Yes, but thaw them completely first and pat them very dry. Frozen wings often have excess moisture that can prevent the cheese from sticking properly. If using frozen, add 2-3 extra minutes to the baking time to ensure the cheese melts fully and the wings reach 165°F internal temperature.
What's the best way to add extra heat to these wings?
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce to the garlic butter mixture before drizzling on the wings. For a smoky kick, replace ½ teaspoon of the paprika with ½ teaspoon smoked paprika. If you like it spicy, sprinkle extra red pepper flakes on top before serving.
Why did my wings turn out greasy instead of crispy?
Greasy wings usually happen when the cheese doesn't melt properly or the wings aren't dry enough.