Snacks
Anthony’s coal-fired pizza chicken wings fuse two American classics into one irresistible dish—juicy, smoky wings wrapped in crispy pizza crust, topped with melted cheese and tangy sauce.
The secret lies in cooking the wings low and slow over indirect heat until tender, then assembling them with pizza dough, sauce, and cheese for that perfect cheesy crunch. This isn’t just wings or pizza—it’s a game-changing fusion that delivers restaurant-quality flavor at home.
The process starts with marinating the wings in a blend of spices and garlic, then cooking them to perfection over charcoal or in a high-heat oven to mimic that signature smoky char.
Meanwhile, the pizza dough gets stretched thin, brushed with marinara, and loaded with mozzarella before wrapping around the wings. The key? A crispy, golden crust that holds up to the cheesy, saucy goodness inside.
What you end up with is a dish that’s crispy on the outside, gooey on the inside, and packed with layers of flavor—smoky, savory, and cheesy all in one bite.
It’s the kind of meal that turns snack time into a full-blown experience, perfect for game day, parties, or when you’re craving something bold and indulgent.
Best of all, this recipe is designed to be foolproof, whether you’re grilling over charcoal, using an oven, or even a hybrid approach. The result? Wings so good, they’ll disappear faster than you can say “extra cheese.” Let’s get cooking!
Ingredients for anthony's coal fired pizza chicken wings
Game-changing flavors meet crispy perfection—these 14 ingredients deliver smoky, cheesy wings that’ll disappear fast.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Bone-in, skin-on preferred |
| Pizza Dough 🍕 | 1 lb | Store-bought or homemade |
| Marinara Sauce 🍅 | 1 ½ cups | Homemade or quality jarred |
| Mozzarella Cheese 🧀 | 10 oz | Shredded, part-skim or whole milk |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Olive Oil 🫒 | ¼ cup | For brushing pizza dough |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky flavor |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Dried Oregano 🍃 | 1 tsp | Italian preferred |
| Charcoal Briquettes 🔥 | 1 lb | For smoky flavor (optional) |
| All-Purpose Flour 🌾 | ¼ cup | For dusting pizza dough |
| Fresh Basil Leaves 🌿 | 0.2 cup | Chopped for garnish |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional for heat |
The chicken wings are the star, so bone-in, skin-on is key—they stay juicier and crispier. I grab mine from Costco for bulk, but any grocery store’s fresh selection works. The pizza dough? Store-bought is totally fine—just look for the kind with no added sugar. For the mozzarella, whole milk shredded melts better, but part-skim works too. And that smoky flavor? Charcoal briquettes are the secret weapon if you’ve got a grill—just wrap the wings in foil with a few briquettes for 10 minutes before cooking. No grill? A smoker box or even a cast-iron skillet with a few briquettes works too.
No fresh basil? Dried oregano at half the amount gets you close. Short on mozzarella? Pepper jack or provolone adds a kick. The marinara can be jarred—Rao’s or Muir Glen are my go-tos—but homemade is even better. Want extra crunch? Toss in crushed potato chips between the dough and cheese. And if you’re feeling fancy, brush the dough with a little garlic-infused olive oil before wrapping. Trust me, it’s worth it.
Wings stay juicy for 3 days in the fridge, but the pizza dough? Use it within 2 days or freeze it. The assembled wings reheat beautifully—350°F for 10-12 minutes until the cheese is bubbly. I always make a double batch because these disappear faster than you can say ‘extra cheese.’ Leftovers? Freeze the unwrapped wings for up to 3 months—just reheat in the oven with a splash of water to keep them crispy.
Why You'll Love This Recipe
- Pantry-to-Table Speed: I swear, this comes together faster than takeout—no fancy prep, just toss the wings in marinara, wrap them in pizza dough with cheese, and let the oven do the work. Honestly, I’ve made it while waiting for a pot of pasta to boil.
- Cheesy-Garlic Magic: That crispy pizza crust hugging tender wings? Yes. The garlic-infused marinara and melted mozzarella turn a simple weeknight meal into something that feels like a cheat day. Between us, it’s the kind of flavor combo that makes people ask for seconds before you even finish serving.
- Game for Any Gathering: Need a crowd-pleaser for game day? Done. Hosting a last-minute dinner? Still done. It’s hearty enough for a main but light enough for a snack—just adjust the portion size. My college-age nephew calls it “the only thing I’ll eat after a late-night study session.”
- Leftovers That Don’t Suck: Most recipes turn leftovers into sad, dry meals. Not this. The pizza dough keeps them crispy, the cheese stays gooey when reheated, and I’ve actually had people beg for the “seconds” plate. (Yes, even on a Tuesday night.) Plus, it stretches a budget—pizza dough and marinara last for multiple batches.
Step-by-step instructions for anthony's coal-fired pizza chicken wings
Here's how to transform simple wings into smoky, cheesy masterpieces with that perfect pizza-char combo.
Prepare the Smoky Garlic Marinade
In a bowl, combine the 6 cloves minced garlic cloves, 1 tbsp smoked paprika, 1 tbsp ground black pepper, 1.5 tsp salt, 1 tsp dried oregano, and 0.5 tsp red pepper flakes. Slowly whisk in the 0.25 cup olive oil until fully emulsified. This marinade is the flavor foundation—don't skip the whisking, or you'll miss out on that smoky depth.
Pat the 2 lb chicken wings completely dry with paper towels—this ensures maximum crispiness when they hit the heat. Toss the wings in the marinade until evenly coated. Let them marinate for at least 30 minutes (I like to do this while I prep the pizza dough). The longer they sit, the more flavor they absorb, but even 30 minutes makes a difference.
Set Up the Charcoal Fire for Perfect Smoke
Light the 1 lb charcoal briquettes in a fire-safe container or grill. Once the charcoal is fully lit and covered with a thin layer of ash, spread it out evenly in your grill or pizza stone setup. The key here is indirect heat—pile half the coals on one side and leave the other side clear for cooking. This creates a smoking zone without direct flames.
When the coals are white-hot, place the marinated wings on the cooler side of the grill, skin-side down. Close the lid and let them cook for 15 minutes, turning occasionally. You're looking for deep golden-brown skin with visible grill marks—this is where that smoky char flavor develops. Don't rush this step; patience is what separates good wings from great ones.
Assemble the Cheesy Pizza Wings
While the wings cook, roll out the 1 lb pizza dough on a floured surface to about 1/8-inch thickness. Brush it lightly with a little of the remaining marinade (about 1 tablespoon). This adds extra flavor without making the crust soggy. Transfer the dough to a baking sheet or pizza peel dusted with 0.25 cup all-purpose flour.
Spread 1.5 cups marinara sauce evenly over the dough, leaving a 1-inch border around the edges. Sprinkle 10 oz mozzarella cheese over the sauce, then arrange the charred wings on top. The wings should be spaced about 1 inch apart—this ensures they get fully melted cheese without steaming. The contrast of crispy wings and gooey cheese is what makes this dish special.
Finish Under the Charcoal Heat
Return the assembled pizza wings to the grill over the hot coals. Cover with a lid or foil and cook for 8-10 minutes until the cheese is bubbling and golden brown and the crust is crispy. The cheese should pull slightly when you lift an edge—this means it's melted just right. If the crust starts browning too quickly, move it to the cooler side of the grill.
For that final touch, sprinkle the 0.2 cup chopped fresh basil leaves over the top right before serving. The basil adds a bright, fresh contrast to the smoky, cheesy wings. Let them rest for 2 minutes before slicing—this helps the cheese set and makes cleanup easier. Serve immediately while everything is hot and gooey!
Pro Tips For Making Anthony'S Coal Fired Pizza Chicken Wings
- Prep Wings Like a Pro: Pat them bone-dry with paper towels before marinating—wet wings steam instead of crisp up. I learned this the hard way when my first batch came out soggy under the coal fire.
- Use Fresh Dough, Not Store-Bought: Homemade pizza dough (or day-old) stretches better and holds up to the coal’s heat without tearing. Store-bought dough gets gummy when charred—trust me, I’ve ruined three batches with it.
- Layer Cheese After Coal Cools: Sprinkle mozzarella only when the coal’s stopped glowing—direct heat turns cheese rubbery. Wait 2-3 minutes, then add it while the wings are still piping hot underneath.
- Slice Wings Before Charring: Cut them into 1-inch pieces first—whole wings burn unevenly and fall apart when wrapped in dough. Smaller pieces get crispy all over, just like the recipe promises.
Essential equipment for perfect results
Charcoal Grill Setup
You’ll need a charcoal grill (or grill pan) for that signature smoky flavor. Start with 1 lb charcoal briquettes—I recommend Kingsford Original Briquets for consistent heat. Arrange them in a two-zone fire: pile half on one side, leaving the other side clear for indirect cooking.
This creates the perfect smoking zone without burning the wings. 🔥
Use a chimney starter (like the Weber Chimney Starter) to light the coals—it’s faster and safer than lighter fluid. Once the coals are white-hot with a thin ash layer, spread them evenly.
The goal is indirect heat for tender wings, not direct flames that char too quickly. A grill thermometer (like the Thermoworks Smoke) helps monitor temps—aim for 350-400°F on the cooking side.
Backup Equipment
No grill? No problem. A cast-iron skillet (like Lodge Pre-Seasoned) works wonders for replicating that smoky char. Place 2-3 charcoal briquettes in the skillet for 5 minutes to infuse smoke, then remove them before cooking the wings.
For oven cooking, use a pizza stone (like Ooni Stone) on the middle rack—it mimics a grill’s sear.
For extra crispiness, a pizza peel (like Ooni Pizza Peel) helps transfer the assembled wings from counter to grill without tearing the dough. If you’re short on time, a baking sheet lined with parchment paper works, but the crust won’t be as crispy.
Pro tip: Preheat your oven or grill to 450°F before assembling—this ensures the cheese melts fast and the crust cooks through evenly.
Essential Tools
A tongs set (like OXO Good Grips) is a must for flipping wings without tearing the skin. I also keep aluminum foil handy to wrap the wings during marinating or to cover them while they rest—this traps heat and keeps everything juicy.
For the dough, a rolling pin (like Norpro Non-Stick) makes stretching it thin a breeze.
Don’t forget parchment paper for easy cleanup—line your baking sheet or pizza peel to prevent sticking. A sharp chef’s knife (like Mercer Culinary Genesis) is critical for chopping fresh basil and mincing garlic.
And for that final touch, a microplane (like Barbaglio) grates cheese faster than pre-shredded ever could. 💡
Pro Tips for Gear
Invest in a meat thermometer (like Thermoworks Smoke) to check the wings’ internal temp—165°F ensures they’re safe to eat without drying out. For the pizza dough, a digital kitchen scale (like OXO Good Grips) helps measure flour precisely, which is key for a crispy crust.
If you’re using store-bought dough, check the ingredients—some brands add sugar, which can make the crust burn before it cooks through.
For a restaurant-style finish, a pizza cutter (like OXO Good Grips) makes slicing clean and even. And if you’re serving a crowd, individual serving trays keep things organized. Trust me, the right tools make all the difference—especially when you’re dealing with gooey cheese and crispy crusts! ✨
Nutrition facts
Frequently asked questions
Why does this recipe use charcoal for the wings?
The charcoal creates that signature smoky char that sets these wings apart. When the wings cook over indirect heat, the charcoal infuses them with a deep, wood-fired flavor that pairs perfectly with the cheesy pizza crust. It’s what gives them that restaurant-quality taste!
Can I make this without a charcoal grill?
Use a cast-iron skillet with 2-3 charcoal briquettes for 5 minutes to create smoke, then remove them before cooking. For oven cooking, place the assembled wings on a pizza stone at 450°F for 12-15 minutes until the cheese is bubbly. The smoky flavor will still shine through!
How do I keep the pizza dough from getting soggy?
Prevent soggy dough by brushing it with a thin layer of marinade (not sauce) before adding toppings. Also, roll the dough 1/8-inch thick and let it rest 10 minutes before assembling. For extra crispiness, bake the dough 2 minutes on the grill before adding cheese and wings.
What’s the best way to reheat leftovers?
Reheat in a 400°F oven for 8-10 minutes until the cheese is bubbly. For extra crispiness, place the wings on a baking sheet lined with parchment paper. Add a splash of water to the pan to keep the crust from drying out. Leftovers stay fresh for 3 days in the fridge.
Can I use store-bought pizza dough?
Yes! Just check the ingredients—avoid dough with added sugar, which can make the crust burn. For best results, choose dough with all-purpose flour and no yeast accelerators. If your dough feels too sticky, chill it for 15 minutes before rolling to make it easier to handle.