If you’re looking for a show-stopping appetizer or a crowd-pleasing main, Grilled Chicken Wings with Peperoncini Garlic Butter will instantly become your new favorite. These wings are the perfect balance of smoky char from the grill, tangy-sweet peperoncini, buttery garlic depth, and a gentle kick of heat. Not only do they burst with flavor, but their zesty brightness and juicy texture keep you coming back wing after wing—ideal for summer cookouts or cozy gatherings alike. Plus, they’re gluten-free and delightfully simple to whip up, making them truly irresistible.
Ingredients You’ll Need
Every ingredient in Grilled Chicken Wings with Peperoncini Garlic Butter is here for a reason—each one layering in something special, whether it’s juiciness, color, richness, or zip. Simple as they are, don’t overlook how these elements make the wings unforgettable.
- Chicken wings: Separating into flats and drumettes lets every bit of the wing get deliciously crispy and evenly cooked.
- Olive oil: Adds a silky coating that helps the spices and salt stick to the wings while aiding crisping on the grill.
- Kosher salt: Brings out the natural savoriness of the chicken and elevates every bite.
- Black pepper: Adds a gentle warmth and a little bite, complementing the other spices.
- Smoked paprika: Subtle smokiness deepens the flavor and gives the wings a beautiful blushing color.
- Unsalted butter: This is essential for a rich, decadent sauce that soaks into every wing.
- Garlic: Freshly minced for an aromatic punch that infuses the sauce with unmistakable flavor.
- Peperoncini (jarred): Chop them finely—they provide a tangy, just-spicy-enough zip that’s the secret to the sauce.
- Peperoncini brine: A splash of brine amps up the zing and ties together all the flavors.
- Fresh parsley (optional): Adds a pop of color and a touch of herbal freshness just before serving.
- Lemon wedges: A squeeze wakes up the flavors and brightens every bite.
How to Make Grilled Chicken Wings with Peperoncini Garlic Butter
Step 1: Prep the Grill
Start by preheating your grill to medium-high heat, ideally around 400°F. Give those grates a good brush so nothing sticks. A properly preheated grill gives you gorgeous grill marks and helps the wings cook evenly without any guesswork.
Step 2: Season the Wings
In a large mixing bowl, toss your separated chicken wings with olive oil to coat. Next, sprinkle on the kosher salt, black pepper, and smoked paprika. Mix everything with your hands to ensure every wing gets an even dusting. These early seasonings lay the foundation for flavor that soaks into the wings as they sizzle.
Step 3: Grill the Wings
Arrange the seasoned wings on the hot grill, spacing them out for even cooking. Let them cook for 20 to 25 minutes, turning every 5 to 7 minutes so all the sides get their chance to crisp up. Keep an eye on them—the sizzle and color changes are your sign they’re getting close. Your goal is golden, crispy skin and a juicy interior (165°F if you’re using a thermometer).
Step 4: Make the Peperoncini Garlic Butter Sauce
While those wings get grill-kissed, set a small saucepan over medium heat and melt your butter. Add the minced garlic and let it cook gently for 1 to 2 minutes until it smells heavenly. Now, stir in the finely chopped peperoncini and that key dash of peperoncini brine; remove the pan from the heat. This fragrant, tangy sauce is what makes Grilled Chicken Wings with Peperoncini Garlic Butter so special.
Step 5: Toss and Finish
Once the wings are gorgeously crisp and cooked through, pop them into a clean bowl. Pour the warm peperoncini garlic butter all over—don’t hold back! Toss until every wing is glistening with that vibrant sauce. Sprinkle with fresh parsley if you like, and get those lemon wedges ready for serving. Your feast is officially ready!
How to Serve Grilled Chicken Wings with Peperoncini Garlic Butter
Garnishes
Nothing makes a platter of Grilled Chicken Wings with Peperoncini Garlic Butter look more inviting than a flurry of chopped fresh parsley and a few generous lemon wedges. That pop of green and hint of citrus not only add color but also extra freshness that complements the rich, buttery sauce. If you’re feeling playful, a sprinkle of red pepper flakes gives a lovely color contrast—and extra heat!
Side Dishes
While these wings can easily hold their own, serving them with something cool and creamy—like ranch or blue cheese dressing—creates a flavor balance you’ll absolutely love. For something heartier, pair them with a crisp slaw, grilled vegetables, or even classic potato salad. These sides soak up all the zesty butter and complete the meal perfectly.
Creative Ways to Present
To make a party platter pop, stack the wings high on a large tray surrounded by ramekins of extra dipping sauces. Scatter extra peperoncini slices for a fun touch, or pile the wings inside a crispy lettuce cup for a summer BBQ twist. For game day, serve the wings on a sheet pan lined with parchment for that relaxed, help-yourself vibe—perfect for grabbing and nibbling.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Grilled Chicken Wings with Peperoncini Garlic Butter, let them cool completely before storing. Pop them into an airtight container and refrigerate—they’ll stay delicious for up to three days. The briny butter sauce actually deepens in flavor as the wings rest!
Freezing
You can absolutely freeze these wings for later. Arrange the cooled, sauced wings in a single layer on a baking sheet, freeze until solid, then transfer to freezer bags. They’ll keep for up to two months. The sauce helps protect the wings from freezer burn, keeping them juicy for your next craving.
Reheating
To reheat, spread the wings on a baking sheet and cover loosely with foil. Warm in a 350°F oven for about 15 minutes—or until hot and sizzling. If you have extra sauce, spoon some over before reheating to keep everything moist and flavorful. They’ll taste just as incredible as the day you made them!
FAQs
Can I bake the wings instead of grilling?
Absolutely! Simply bake the seasoned wings at 425°F on a wire rack set over a baking sheet for 40 to 45 minutes, flipping halfway through. You’ll still get golden, crispy wings that are perfect for tossing in your peperoncini garlic butter.
How spicy are these wings?
Grilled Chicken Wings with Peperoncini Garlic Butter are more tangy and savory than hot—peperoncini peppers are mild and just zesty enough for most palates. If you crave extra heat, add red pepper flakes or use spicier pickled peppers to dial it up.
Can I use whole chicken wings instead of separating them?
You can! Whole wings will need a little extra cooking time on the grill and may cook a bit less evenly, but the flavor will still be fantastic. Just watch for even browning and use a thermometer to ensure doneness.
Can I use jarred minced garlic instead of fresh?
Fresh garlic truly delivers more punch, but jarred minced garlic works in a pinch—especially for convenience or if you’re making a big batch. Just add a little extra if you’re looking for that bold garlic aroma.
What’s the best way to transport these for a picnic or cookout?
Toss the grilled wings in the peperoncini garlic butter just before leaving, and keep them warm in a covered foil container. Bring lemon wedges and parsley for last-minute garnishes, and you’ll have a hit that travels beautifully!
Final Thoughts
If you’ve never tried Grilled Chicken Wings with Peperoncini Garlic Butter, let this be your excuse to fire up the grill. The mix of smoky, buttery, and tangy is totally addictive—just wait until you hear everyone’s “Wow!” at first bite. Don’t be surprised if this recipe earns a permanent spot in your go-to wing rotation!
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Grilled Chicken Wings with Peperoncini Garlic Butter Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Grilled Chicken Wings with Peperoncini Garlic Butter is a flavorful and zesty dish that’s perfect for summer grilling. These wings are seasoned with a blend of spices, grilled to crispy perfection, and tossed in a mouthwatering garlic butter sauce infused with tangy peperoncini peppers.
Ingredients
Chicken Wings:
- 2 pounds chicken wings, separated into flats and drumettes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Peperoncini Garlic Butter:
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup finely chopped peperoncini (jarred)
- 1 tablespoon peperoncini brine
- 1 tablespoon chopped fresh parsley (optional)
- lemon wedges for serving
Instructions
- Preheat the Grill: Preheat a grill to medium-high heat (about 400°F).
- Season Wings: In a large bowl, toss the chicken wings with olive oil, salt, pepper, and smoked paprika until evenly coated.
- Grill Wings: Place the wings on the grill and cook for 20–25 minutes, turning every 5–7 minutes, until crispy and internal temperature reaches 165°F.
- Prepare Garlic Butter: Melt butter in a saucepan, add garlic, peperoncini, and brine. Remove from heat.
- Toss Wings: Transfer grilled wings to a bowl, pour garlic butter over them, and toss to coat.
- Serve: Garnish with parsley and serve with lemon wedges.
Notes
- Pair with ranch or blue cheese dressing for added flavor.
- For extra heat, sprinkle red pepper flakes in the garlic butter.
- Baking alternative: Bake wings at 425°F for 40–45 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: About 5 wings
- Calories: 390
- Sugar: 1g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 120mg
