Make these when you want something richer without going sticky
These wings sit in a very handy middle ground. They’re deeper and more savoury than a straight lemon-herb batch, though they don’t head into sugary glaze territory either. Sundried tomatoes bring that concentrated, almost jammy savouriness, roasted red peppers soften the edges and basil keeps the whole thing from feeling too dense. In the Greek BBQ chicken wings guide, this is the page I’d point people to when they want bold Mediterranean flavour on wings without defaulting to chilli heat or honey.
I cook these when the BBQ menu needs a wing with more body and colour. They come off the grill with smoky red edges, savoury oil clinging to the skin and just enough sweetness from the peppers to round things out naturally. They’re very different from the brighter lemon oregano garlic yoghurt wings and nowhere near as glossy as the honey feta chilli thyme wings. This batch is all about roasted depth, not sharpness and not stickiness.
Why these flavours work nicely on wings
Chicken wings take beautifully to oil-based pastes because the paste tucks into all the folds and keeps delivering flavour even after a good spell over the coals. That’s exactly what happens here. Chopped sundried tomatoes, red peppers, garlic and olive oil become a thick, brick-red coating that settles onto the skin and turns savoury as it cooks. Basil goes on late, so I still get its freshness instead of grilling it into dullness.
This also gives the recipe a very different texture outcome from the pages around it. The wings feel lightly slick and savoury rather than crisp-dry like the red wine bay garlic wings, and the finish is richer and softer than the mustard-and-dill batch. If I want a wing that feels generous and full-flavoured without relying on heat or sugar, this is the one.
Ingredients for 4 people
For the wings
- 1.5 kg chicken wings, split into flats and drumettes
- 80 g sundried tomatoes in oil, drained
- 120 g roasted red peppers from a jar, drained
- 3 tbsp extra virgin olive oil
- 4 garlic cloves
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp sea salt
- 1 tsp black pepper
- 0.5 tsp chilli flakes
For the basil finish
- 15 g fresh basil leaves, finely sliced
- 1 tbsp extra virgin olive oil
- 40 g feta, crumbled
- 1 tsp lemon juice
Optional extra spooning sauce
- 2 tbsp finely chopped roasted red peppers
- 1 tbsp finely chopped sundried tomatoes
- 1 tbsp olive oil
Ingredient notes
Sundried tomatoes in oil work best because they blend into a proper paste and carry more flavour than the dry ones you have to soak. I drain them, though I don’t wipe them bone dry. A little of that seasoned oil helps the coating spread. Roasted red peppers from a jar are absolutely fine here. They give sweetness and body, and once they’re blitzed with garlic and oil they stop tasting like a shortcut.
Basil is a finishing herb in this recipe, not part of the marinade. If it goes in too early, it loses its freshness and can taste muddy once cooked. Feta is optional in spirit, though I nearly always use it because those cool salty crumbles work well against the rich tomato and pepper coating. The chilli flakes are there for background warmth rather than real fire.
Equipment needed
I like using a small food processor or mini chopper for these wings because the paste needs to be thick and spreadable, not watery. You can chop everything by hand if needed, though the texture is better when the tomatoes, peppers and garlic are worked into a rough paste. A large bowl for coating the wings and a covered BBQ with a two-zone setup make the rest straightforward.
A brush isn’t essential, though it can help if you want to neaten the coating once the wings are on the tray. I also keep a clean bowl ready for tossing the hot cooked wings with the basil finish. That last step matters here. It wakes the wings up and stops the rich red flavours from feeling too one-note.
Instructions
Step 1, make the tomato pepper paste
Add the sundried tomatoes, roasted red peppers, olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, black pepper and chilli flakes to a food processor.
Blitz until you have a thick, spoonable paste. It should be textured, not completely smooth. If it seems too stiff, add a small splash of olive oil. If it looks watery, blitz in an extra sundried tomato or two.
Step 2, coat the wings
Pat the wings dry and place them in a large bowl. Add the paste and toss thoroughly so every wing is covered.
Refrigerate for 2 to 4 hours. The coating is rich enough to do plenty in that time without needing an overnight soak.
Step 3, prepare the basil finish
In a small bowl, combine the basil, olive oil, crumbled feta and lemon juice. Stir gently and set aside.
If you’re making the optional extra spooning sauce, mix the chopped red peppers, chopped sundried tomatoes and olive oil together in another small bowl.
Step 4, set up the BBQ
Prepare the BBQ for two-zone cooking at around 200 to 220°C. Clean the grates well because thick marinades like this are more likely to catch on dirty metal.
Take the wings out of the fridge about 20 minutes before cooking so the coating loses some of its chill.
Step 5, cook the wings through first
Place the wings on the cooler side of the grill and close the lid. Cook for 22 to 25 minutes, turning every 7 to 8 minutes, until the coating looks set and the skin has started to render underneath.
This stage gives the paste time to cling and darken without burning.
Step 6, finish over stronger heat
Move the wings to the hotter side and cook for 6 to 10 minutes, turning frequently, until they’re cooked through to at least 74°C and the edges are lightly charred in spots.
Don’t wander off. The sugars in the peppers and tomatoes can catch if one part of the grill runs hot.
Step 7, finish and serve
Transfer the wings to a clean bowl or platter. Spoon over the basil and feta finish while the wings are still hot. Add the optional tomato-pepper spooning sauce if you want an extra layer of richness.
Serve straight away with lemon wedges if you like a sharper finish.
Cooking notes for sundried tomato red pepper wings
This is one of those BBQ wing recipes where texture matters as much as flavour. The coating shouldn’t be a loose marinade. It needs to sit on the skin like a rough paste, otherwise it slips off and burns on the grate before the wings have a chance to cook properly. Once I started treating it more like a seasoning paste than a sauce, the whole recipe got better. I got fuller flavour on the meat, better colour and less mess on the grill.
I also think these wings benefit from being finished with something fresh and green. Without that, the tomato and pepper flavours can start to feel a bit heavy, especially on a warm day. Basil fixes that beautifully. It doesn’t make the wings taste Italian, it just gives the rich red base a lift. That’s why this page earns its keep in the cluster. It delivers roasted depth in a way the other wings don’t.
What to serve with these wings
These wings go well with crisp, plain sides that give the rich coating some room. I like them with cabbage slaw with spring onion and lime, because the crunch and acidity pull the plate back into balance. Herby couscous with parsley and lemon also works really well if you want something that catches the tomato and pepper juices without becoming too heavy.
For dipping, red pepper feta BBQ dip sounds close on paper, though it actually works if you use it sparingly as a salty side note rather than a full extra sauce. On a larger BBQ spread, these wings also sit nicely beside something cleaner and greener, like the flavours in best BBQ deli coleslaw recipes, so the table doesn’t become a parade of rich sauces.
Wine and beer pairings
For wine, I like a dry rosé with enough body to handle the tomato and pepper depth. A young Grenache-based rosé is a good fit. A light red such as Pinot Noir, served slightly cool, also works well because it supports the savoury tomato note without becoming too weighty. If you want white, go for something with texture rather than very sharp acidity, like a fuller-bodied Vermentino.
For beer, amber lager is a strong choice. It has enough malt to sit comfortably with the rich pepper coating, though it still finishes clean. A Vienna lager works in much the same way. If I want more contrast, I’ll go with a dry pilsner and let the bitterness cut across the sweeter pepper note.
FAQ
Can I use fresh tomatoes instead of sundried tomatoes?
Not for the same result. Fresh tomatoes contain too much water and won’t give you that concentrated savoury depth. Sundried tomatoes are what make this wing coating feel rich and punchy.
Are red pepper chicken wings sweet?
Only gently. The roasted peppers bring a natural sweetness, though the overall flavour is still savoury rather than sugary.
Can I make the tomato pepper paste ahead of time?
Yes. I often make it a day ahead and keep it in the fridge. That actually helps the flavours settle and makes prep on the day much easier.
Do these wings taste spicy?
Not particularly. The chilli flakes add a little warmth in the background, though the main flavour is roasted tomato, pepper, garlic and basil.
Can I grill these wings without them sticking?
Yes, as long as the grates are clean, lightly oiled and the wings have time to set before you try to move them. Thick pastes need a bit of patience.
What does basil add to BBQ chicken wings?
It freshens the finish and keeps the rich tomato and pepper flavours from feeling heavy. Used at the end, it makes a real difference.
Can I cook these in the oven?
Yes. Roast them on a rack until cooked through, then finish with the basil and feta mixture just before serving.
Tips for success with sundried tomato red pepper chicken wings
The biggest tip for sun-dried tomato red pepper chicken wings is to keep the paste thick. If it’s loose, it slides off and leaves burnt patches on the grate. I want a mixture that looks more like a rough spread than a pourable marinade. That means draining the peppers well, not overdoing the lemon juice and resisting the urge to thin it out too much. A thicker paste gives you flavour where you actually want it, on the wings.
The other useful trick is saving the basil until the very end. It sounds simple, though it changes the whole feel of the recipe. The wings come off deep, smoky and savoury, then the basil cuts through all that richness in one go. It keeps the page from becoming another heavy red-pepper wing idea and makes the finished dish feel much brighter than it first appears.
Variation ideas for sundried tomato red pepper chicken wings
If I want a saltier, punchier finish, I’ll add a spoonful of finely chopped olives to the basil topping. It changes the recipe nicely without turning it into the full olive-and-caper profile elsewhere in the series. A few toasted pine nuts can also be scattered over the wings if I want extra texture and a slightly nuttier feel on the plate.
For a smokier version, I sometimes add a little extra smoked paprika and char a fresh red pepper on the BBQ instead of using jarred peppers. That takes more effort, though it gives the wings a deeper roasted note. I keep the basil and lemon finish the same so the recipe still holds onto its fresher edge.
Storage and reheating for sundried tomato red pepper chicken wings
Store leftover wings in the fridge for up to 3 days in a sealed container. Keep the basil topping separate if possible so it stays bright.
To reheat, place the wings in a hot oven or back on the BBQ over indirect heat until they’re piping hot, then give them a short finish over direct heat if you want to revive the edges. Add fresh basil, feta and a little lemon after reheating. That brings back the contrast and stops the wings tasting flat.
Health benefits and dietary swaps
For dairy-free eating, skip the feta in the finish and use extra basil plus a small drizzle of olive oil. For lower sodium, choose lower-salt sundried tomatoes and reduce the feta a little. This recipe is naturally gluten-free if your jarred ingredients and spices are suitable. If you want more heat, add extra chilli flakes or a little fresh red chilli at the end, though I’d still keep the overall feel rich and savoury rather than turning it into a hot wing.
Sundried Tomato Red Pepper Chicken Wings with Basil
Ingredients
For the wings
- 1½ kg chicken wings split into flats and drumettes
- 80 g sundried tomatoes in oil drained
- 120 g roasted red peppers from a jar drained
- 3 tbsp extra virgin olive oil
- 4 garlic cloves
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp sea salt
- 1 tsp black pepper
- ½ tsp chilli flakes
For the basil finish
- 15 g fresh basil leaves finely sliced
- 1 tbsp extra virgin olive oil
- 40 g feta crumbled
- 1 tsp lemon juice
Optional extra spooning sauce
- 2 tbsp finely chopped roasted red peppers
- 1 tbsp finely chopped sundried tomatoes
- 1 tbsp olive oil
Instructions
Make the tomato pepper paste
- Add the sundried tomatoes, roasted red peppers, olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, black pepper and chilli flakes to a food processor.
- Blitz until you have a thick, spoonable paste. It should be textured, not completely smooth. If it seems too stiff, add a small splash of olive oil. If it looks watery, blitz in an extra sundried tomato or two.
Coat the wings
- Pat the wings dry and place them in a large bowl. Add the paste and toss thoroughly so every wing is covered.
- Refrigerate for 2 to 4 hours. The coating is rich enough to do plenty in that time without needing an overnight soak.
Prepare the basil finish
- In a small bowl, combine the basil, olive oil, crumbled feta and lemon juice. Stir gently and set aside.
- If you’re making the optional extra spooning sauce, mix the chopped red peppers, chopped sundried tomatoes and olive oil together in another small bowl.
Set up the BBQ
- Prepare the BBQ for two-zone cooking at around 200 to 220°C. Clean the grates well because thick marinades like this are more likely to catch on dirty metal.
- Take the wings out of the fridge about 20 minutes before cooking so the coating loses some of its chill.
Cook the wings through first
- Place the wings on the cooler side of the grill and close the lid. Cook for 22 to 25 minutes, turning every 7 to 8 minutes, until the coating looks set and the skin has started to render underneath.
- This stage gives the paste time to cling and darken without burning.
Finish over stronger heat
- Move the wings to the hotter side and cook for 6 to 10 minutes, turning frequently, until they’re cooked through to at least 74°C and the edges are lightly charred in spots.
- Don’t wander off. The sugars in the peppers and tomatoes can catch if one part of the grill runs hot.
Finish and serve
- Transfer the wings to a clean bowl or platter. Spoon over the basil and feta finish while the wings are still hot. Add the optional tomato-pepper spooning sauce if you want an extra layer of richness.
- Serve straight away with lemon wedges if you like a sharper finish.
