If you love bold, zesty flavors paired with perfectly crispy skin, then the Grilled Chicken Wings with Peperoncini Garlic Butter Recipe is your new go-to. This dish takes simple chicken wings up a delicious notch by infusing them with smoky paprika, then finishing them off with a luscious garlic butter infused with tangy peperoncini. The result is wildly satisfying — wings that are juicy, flavorful, and irresistibly addictive. Whether you’re firing up the grill for a casual get-together or just craving something special on a weeknight, this recipe delivers huge taste with straightforward ingredients and steps.
Ingredients You’ll Need
Keeping it simple yet flavorful is the name of the game here. Each ingredient plays its part to build layers of flavor and texture—from the smoky paprika providing a subtle heat to the bright tang of peperoncini cutting through the rich butter sauce perfectly. Here’s what you’ll want on hand to make this magic happen:
- 2.5 lbs chicken wings: Separated into flats and drumettes for even grilling and perfect bites.
- 2 tbsp olive oil: Helps the seasonings stick and promotes crispiness on the grill.
- 1 tsp salt: Essential for seasoning and bringing out the natural flavors of the wings.
- 1/2 tsp black pepper: Adds a mild bite that complements the smoky paprika.
- 1/2 tsp smoked paprika: Delivers a sweet smokiness that makes the wings irresistible.
- 4 tbsp unsalted butter: Creates the rich, silky base for the garlic and peperoncini sauce.
- 3 cloves garlic, minced: Infuses the butter with aromatic depth and a hint of spice.
- 1/4 cup chopped peperoncini: Jarred peperoncini bring a tangy crunch that brightens the dish.
- 2 tbsp peperoncini brine: Adds an extra punch of tangy acidity to balance richness.
- 1 tbsp chopped fresh parsley (optional): A fresh, colorful garnish that adds a nice herby finish.
How to Make Grilled Chicken Wings with Peperoncini Garlic Butter Recipe
Step 1: Prep Your Grill and Wings
Start by heating your grill to a medium-high temperature, around 400°F, and lightly oil the grates to prevent sticking. Meanwhile, toss the chicken wings in a large bowl with olive oil, salt, black pepper, and smoked paprika. This simple seasoning mix ensures every bite is bursting with flavor and the wings crisp up beautifully on the grill.
Step 2: Grill to Crispy Perfection
Arrange the wings on the grill and cook them for about 20 to 25 minutes. Make sure to turn every 5 minutes so they cook evenly and get that gorgeous golden brown skin all over. This step is where the magic happens—the heat crisps the skin and locks in the juicy tenderness inside.
Step 3: Make the Peperoncini Garlic Butter Sauce
While the wings are grilling, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté just until fragrant—around 1 to 2 minutes—to avoid burning but coax out those savory savory aromas. Stir in the chopped peperoncini and their brine, letting them simmer together briefly so the tangy brightness infuses the butter.
Step 4: Toss and Serve
As soon as the wings are off the grill, transfer them to a large bowl and pour over the warm peperoncini garlic butter. Toss everything well to coat each wing in the vibrant sauce. Sprinkle with fresh parsley if you like a pop of color and extra freshness, then serve immediately while those wings are still hot and irresistible.
How to Serve Grilled Chicken Wings with Peperoncini Garlic Butter Recipe
Garnishes
Garnishing your wings can elevate their look and flavor. A sprinkle of freshly chopped parsley adds a bright green contrast and a subtle herbaceous note that complements the rich buttery sauce wonderfully. For a bit more heat, feel free to add sliced fresh chilies or a dash of smoked paprika on top.
Side Dishes
Classic wing accompaniments like crunchy celery sticks or carrot batons balance the richness with fresh crunch. Creamy blue cheese or ranch dip are perfect for cooling down the palate between bites. If you want to go a bit heartier, grilled corn on the cob or a fresh garden salad with a tangy vinaigrette pairs excellently to keep the meal balanced.
Creative Ways to Present
Serving these wings on a rustic wooden board surrounded by small bowls of dipping sauces and fresh herbs makes for a great casual party vibe. Alternatively, present them stacked on a large platter lined with parchment paper and garnished with peperoncini slices for a vibrant centerpiece that invites everyone to dig in. Wrapping bite-sized skewers with wings and a parsley leaf is another fun finger food twist perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Chicken wings can be stored in an airtight container in the refrigerator for up to 3 days. Keep the peperoncini garlic butter separate if possible to maintain the texture and freshness of the sauce. When ready to eat, toss the wings again in the warmed sauce for that signature flavor punch.
Freezing
You can freeze cooked wings by wrapping them tightly in foil or placing them in freezer-safe bags. They’ll keep well for up to 2 months. For best results, freeze the wings and sauce separately and combine them fresh after reheating.
Reheating
Reheat wings in a hot oven at 375°F for 10-15 minutes to regain crispiness. Warm the butter sauce gently on the stove or in the microwave and toss the wings in it afterward to restore that vibrant, tangy garlic flavor just like fresh off the grill.
FAQs
Can I use frozen wings for this recipe?
Absolutely! Just make sure to fully thaw the wings and pat them dry before seasoning and grilling. This helps achieve crispier skin and better flavor absorption.
What can I substitute for peperoncini if I can’t find it?
You can substitute other pickled peppers like banana peppers or mild pepperoncini. For a similar tang, add a splash of lemon juice or vinegar to the garlic butter sauce.
Is smoked paprika necessary?
While not mandatory, smoked paprika adds a wonderful depth and smoky note to the wings that complements the grill perfectly. You can use regular paprika or a pinch of cayenne for extra heat as alternatives.
Can I make this recipe in the oven?
Yes! Oven-bake wings at 425°F on a baking sheet lined with foil or parchment paper for 40-45 minutes, turning halfway through, then toss in the peperoncini garlic butter sauce as described.
How spicy is this Grilled Chicken Wings with Peperoncini Garlic Butter Recipe?
This recipe delivers a mild to moderate tangy heat thanks to the peperoncini. It’s flavorful without being overwhelming, making it approachable for most palates.
Final Thoughts
I can’t recommend the Grilled Chicken Wings with Peperoncini Garlic Butter Recipe enough for anyone craving wings that burst with exciting flavors yet stay comfortingly familiar. With minimal prep and simple ingredients, it’s a crowd-pleaser that’s perfect any time you want to treat yourself or impress friends. Give this recipe a try and watch how quickly those wings disappear—you’ll be hooked from the very first bite!
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Grilled Chicken Wings with Peperoncini Garlic Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Description
These Grilled Chicken Wings with Peperoncini Garlic Butter are a deliciously tangy and savory appetizer perfect for gatherings or a flavorful weeknight meal. The wings are seasoned with smoked paprika and grilled to a crispy golden brown, then coated in a buttery garlic sauce infused with tangy peperoncini peppers and their brine for an irresistible zest.
Ingredients
Chicken Wings
- 2.5 lbs chicken wings, separated into flats and drumettes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Peperoncini Garlic Butter Sauce
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 cup chopped peperoncini (jarred)
- 2 tbsp peperoncini brine (from the jar)
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Grill: Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
- Season Wings: In a large bowl, toss the chicken wings with olive oil, salt, black pepper, and smoked paprika until they are evenly coated with the seasoning.
- Grill Wings: Place the wings on the grill and cook for 20–25 minutes, turning every 5 minutes to ensure even cooking and crisp, golden-brown skin. Cook until the wings are cooked through.
- Prepare Garlic Butter Sauce: While the wings are grilling, melt the unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Add Peperoncini: Stir in the chopped peperoncini and their brine. Let the mixture simmer gently for another minute, then remove from heat.
- Toss Wings in Sauce: Transfer the grilled chicken wings to a large bowl. Pour the peperoncini garlic butter sauce over the wings and toss well to coat them evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the wings if desired and serve hot immediately for the best flavor and texture.
Notes
- For extra heat, add a pinch of red pepper flakes to the garlic butter sauce.
- Ensure grill grates are well oiled to avoid sticking and tearing the skin.
- You can substitute chicken wings with drumsticks if preferred, adjusting cooking time as needed.
- Peperoncini brine adds a tangy brightness; don’t omit for best flavor balance.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for crispy texture.
