Grilled Chicken Wings with Peperoncini Garlic Butter
Smoky from the grill, coated in silky garlic butter with a tangy kick from peperoncini, these Grilled Chicken Wings with Peperoncini Garlic Butter are the kind of appetizer that makes a platter disappear in minutes. Each bite delivers crispy-charred skin, juicy chicken, and a luscious buttery glaze spiked with garlicky heat. Trust me, once you make them, they’ll be on repeat for every cookout or game night.
Behind the Recipe
I wanted a wing recipe that combined the smoky joy of grilling with the rich indulgence of garlic butter—but with a little something extra. Enter peperoncini: those mildly spicy, tangy peppers often found in Italian sandwiches and antipasto. Their briny heat cuts through the butter, keeping each bite balanced. The first time I tossed grilled wings in this sauce, they vanished before I could even grab seconds.
Recipe Origin or Trivia
While chicken wings became famous through Buffalo-style hot wings in New York during the 1960s, this recipe draws inspiration from Mediterranean flavors. Italians often pair peperoncini with meats and buttery sauces, so combining it with grilled wings feels like a natural evolution. It’s a fusion of American cookout tradition and Italian flair.
Why You’ll Love Grilled Chicken Wings with Peperoncini Garlic Butter
Smoky & Crispy: The grill gives wings an irresistible char.
Tangy & Buttery: Garlic butter + peperoncini = crave-worthy glaze.
Crowd Favorite: Perfect for game days, BBQs, or casual dinners.
Customizable: Adjust spice by adding more or fewer peperoncini.
Make-Ahead Friendly: Grill wings ahead and toss in butter just before serving.
Unexpected Twist: Not your average BBQ or Buffalo wing.
PrintGrilled Chicken Wings with Peperoncini Garlic Butter
Smoky grilled wings tossed in a silky peperoncini garlic butter, bright, tangy, and ultra savory, perfect for game day platters or summer cookouts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: American, Mediterranean
- Diet: Gluten Free
Ingredients
- 2 pounds chicken wings, flats and drumettes separated
- 2 tablespoons olive oil
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter, melted
- 4 garlic cloves, minced
- 1/2 cup peperoncini peppers, finely chopped
- 2 tablespoons peperoncini brine
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Pat the wings very dry with paper towels. Toss with olive oil, 3/4 teaspoon kosher salt, and black pepper until evenly coated.
- Preheat a grill to medium high heat and oil the grates lightly.
- Arrange wings over indirect heat. Cover and grill 20 to 25 minutes, turning occasionally, until the skin begins to crisp and the meat is mostly cooked.
- Move wings over direct heat and grill 3 to 5 minutes, turning as needed, until the skin is charred in spots and the internal temperature reaches 175°F (80°C).
- While wings finish, melt butter in a small skillet over medium heat. Add garlic and cook 30 to 60 seconds until fragrant. Stir in chopped peperoncini, peperoncini brine, and remaining 1/2 teaspoon kosher salt. Simmer 1 to 2 minutes, then remove from heat and stir in parsley.
- Transfer hot wings to a large bowl and pour the peperoncini garlic butter over top. Toss until every piece is glossy and well coated.
- Plate the wings, garnish with extra parsley, and serve immediately with lemon wedges.
Notes
- Drying the wings thoroughly helps the skin crisp on the grill.
- Grill with the lid closed to maintain steady heat and render fat evenly.
- For extra heat, add a pinch of red chili flakes to the butter sauce.
- Note: Toss wings in the butter just before serving so the skin stays crisp and glossy.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 1g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 120mg
Chef’s Pro Tips for Perfect Results
- Dry wings thoroughly before grilling to get crispier skin.
- Grill over indirect heat first, then finish over direct flame for perfect char.
- Melt garlic butter gently so the garlic doesn’t burn.
- Toss wings in sauce right before serving so they stay glossy.
Kitchen Tools You’ll Need
Grill (Charcoal or Gas): For smoky flavor.
Mixing Bowl: To toss wings in butter sauce.
Tongs: For turning wings on the grill.
Small Skillet: To melt garlic butter with peperoncini.
Sharp Knife: To mince garlic and peperoncini.
Ingredients in Grilled Chicken Wings with Peperoncini Garlic Butter
- Chicken Wings: 2 pounds, flats and drumettes separated.
- Olive Oil: 2 tablespoons, helps crisp the skin.
- Salt & Pepper: To taste, for seasoning.
- Unsalted Butter: ½ cup (1 stick), melted, base of sauce.
- Garlic: 4 cloves, minced, savory backbone.
- Peperoncini Peppers: ½ cup, finely chopped, tangy heat.
- Peperoncini Brine: 2 tablespoons, for brightness.
- Fresh Parsley: 2 tablespoons, chopped, garnish.
- Lemon Wedges: For serving, optional.
Ingredient Substitutions
Peperoncini: Swap with pickled jalapeños or banana peppers.
Butter: Use ghee for a nuttier flavor or vegan butter for dairy-free.
Wings: Try chicken drumsticks or thighs for variation.
Ingredient Spotlight
Peperoncini: Mildly spicy and tangy, these peppers bring a bright, briny kick that elevates the richness of garlic butter.
Garlic Butter: The classic indulgence that turns anything it touches into a flavor bomb.
Instructions for Making Grilled Chicken Wings with Peperoncini Garlic Butter
- Preheat Your Equipment: Heat grill to medium-high. Oil grates to prevent sticking.
- Combine Ingredients: Toss wings with olive oil, salt, and pepper.
- Prepare Your Cooking Vessel: Arrange wings on grill over indirect heat. Cover and cook 20–25 minutes, flipping occasionally.
- Assemble the Dish: Move wings over direct heat for 3–5 minutes to crisp and char.
- Cook to Perfection: Meanwhile, melt butter in a small skillet over medium heat. Add garlic and cook 1 minute until fragrant. Stir in chopped peperoncini and brine, simmer 2 minutes.
- Finishing Touches: Toss hot wings in peperoncini garlic butter until coated.
- Serve and Enjoy: Garnish with parsley and serve with lemon wedges.
Texture & Flavor Secrets
The wings are smoky and crisp from the grill, juicy inside, and coated in buttery sauce that clings to every bite. Peperoncini adds a gentle tang and spice that keeps you coming back for more.
Cooking Tips & Tricks
- Grill with the lid closed to keep heat even.
- Use an instant-read thermometer—wings should hit 175°F for tender meat.
- Add red chili flakes to the butter for extra heat.
What to Avoid
- Don’t overcrowd the grill—wings need space for crisp skin.
- Don’t burn garlic—add it once butter is melted and cook gently.
- Don’t sauce too early—it can cause wings to lose their crunch.
Nutrition Facts
Servings: 6
Calories per serving: 290
(Approximate values.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Make-Ahead and Storage Tips
Grill wings ahead, then refrigerate up to 2 days. Reheat in a hot oven (400°F) until crisp, then toss in fresh garlic butter before serving.
How to Serve Grilled Chicken Wings with Peperoncini Garlic Butter
Serve piled high on a platter with lemon wedges. Pair with a crisp lager, chilled white wine, or sparkling water with citrus.
Creative Leftover Transformations
- Chop wings and add to pasta tossed in leftover garlic butter.
- Use in a wrap with lettuce and Parmesan.
- Turn into a next-day wing salad with arugula and lemon dressing.
Additional Tips
Use high-quality peperoncini for the best balance of tang and spice. Garnish with fresh herbs for color. Serve hot and glossy for maximum impact.
Make It a Showstopper
Serve wings on a wooden board lined with parchment, drizzle with extra garlic butter, and scatter peperoncini slices and parsley on top.
Variations to Try
- Spicy Kick: Add Sriracha or crushed red pepper to the butter.
- Mediterranean Twist: Add oregano and feta crumbles.
- Sweet Heat: Mix honey into the butter sauce.
- Smoky Style: Add smoked paprika to the wings before grilling.
FAQ’s
1. Can I bake instead of grill?
Yes, bake at 425°F (220°C) for 40–45 minutes, flipping halfway.
2. Can I make these spicy?
Yes, add jalapeños, chili flakes, or hot sauce.
3. Can I use frozen wings?
Yes, thaw completely and pat dry before grilling.
4. How do I keep wings crispy?
Sauce them just before serving.
5. Can I meal prep them?
Yes, grill ahead and reheat, then toss in butter sauce.
6. What’s the best dip for these wings?
Ranch, blue cheese, or a garlicky yogurt dip.
7. Can I use boneless wings?
Yes, chicken tenders work well too.
8. Can I smoke them?
Yes, low-and-slow smoked wings work beautifully with the butter sauce.
9. How long do leftovers last?
Up to 3 days in the fridge.
10. Can I freeze them?
Yes, but they’re best fresh.
Conclusion
Grilled Chicken Wings with Peperoncini Garlic Butter are smoky, buttery, tangy, and addictive. Perfect for game nights, summer cookouts, or whenever you crave wings with a twist, this recipe takes a classic favorite to bold new heights.
