Scott’s Coast to Coast Famous Chicken Wings: A Crispy, Flavor-Packed Adventure!

Craving chicken wings that are bursting with flavor and perfectly crispy? Look no further than Scott’s Coast to Coast Famous Chicken Wings! This recipe isn’t just another wing recipe; it’s a culinary journey across America, incorporating diverse flavor profiles and techniques for a truly unforgettable wing experience. We’ll explore the secrets behind achieving that perfect crispy skin, the art of flavor layering, and offer variations to customize these wings to your exact taste. Get ready to impress your friends and family with these wings – they’re guaranteed to be a crowd-pleaser!

Why Scott’s Coast to Coast Wings Are Special

What sets these wings apart? It’s the combination of several key factors:

• Brining: A crucial step for juicy and flavorful wings. Brining infuses the chicken with moisture and seasons it from the inside out.
• Drying: Removing excess moisture from the skin is paramount for achieving maximum crispiness.
• Baking (or Frying): The cooking method plays a significant role. Baking offers a healthier option while frying provides the ultimate crispy texture (we’ll cover both!).
• Flavor Layering: These wings aren’t just tossed in a single sauce. We build layers of flavor with a dry rub, a wet marinade (optional), and a final sauce or glaze.
• Versatility: The base recipe is a blank canvas for endless flavor combinations. We’ll provide several suggestions to get you started.

The Base Recipe: Scott’s Coast to Coast Crispy Chicken Wings

This recipe provides the foundation for all the flavor variations that follow. Master this, and you can create your own signature wings!

Ingredients:

• 2 lbs Chicken Wings (about 12-16 wings), separated at the joints, wing tips removed (or saved for stock)
• Brine:
  • 4 cups Water
  • 1/4 cup Kosher Salt
  • 1/4 cup Brown Sugar (packed)
  • 1 tbsp Black Peppercorns, crushed
  • 2 cloves Garlic, smashed
  • 1 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
• Dry Rub:
  • 2 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Chili Powder
  • 1 tbsp Dried Oregano
  • 1 tsp Cayenne Pepper (adjust to your heat preference)
  • 1 tsp Black Pepper
  • 1 tsp Kosher Salt
• Cooking Oil (for baking or frying):
  • For Baking: 2 tbsp Vegetable Oil or Olive Oil
  • For Frying: Enough Vegetable Oil or Peanut Oil to submerge the wings
• Optional Marinade (for added flavor depth):
  • 1/4 cup Soy Sauce
  • 2 tbsp Honey
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 clove Garlic, minced
  • 1/2 tsp Ginger, grated
• Sauce/Glaze (choose one or create your own):
  • Classic Buffalo Sauce
  • Honey Garlic Sauce
  • Teriyaki Glaze
  • BBQ Sauce
  • Sweet Chili Sauce

Equipment:

• Large Bowl or Container for Brining
• Baking Sheet (for baking)
• Wire Rack (for baking)
• Deep Fryer or Large Pot (for frying)
• Tongs
• Small Saucepan (for warming sauce)
• Mixing Bowls

Instructions:

Step 1: Brining the Wings (Essential!)

1. Prepare the Brine: In a large bowl or container, combine the water, salt, brown sugar, crushed black peppercorns, smashed garlic, onion powder, and smoked paprika. Stir until the salt and sugar are completely dissolved.
2. Submerge the Wings: Add the chicken wings to the brine, ensuring they are fully submerged. You may need to place a plate or bowl on top to keep them down.
3. Refrigerate: Cover the bowl and refrigerate for at least 4 hours, or ideally overnight (up to 12 hours). Do not brine for longer than 12 hours, as the wings can become too salty.

Step 2: Drying the Wings (Crucial for Crispiness!)

1. Remove from Brine: Remove the wings from the brine and discard the brine solution.
2. Pat Dry: Thoroughly pat the wings dry with paper towels. This step is critical! The drier the skin, the crispier the wings will be.
3. Refrigerate (Optional but Recommended): Place the dried wings on a wire rack set over a baking sheet. Refrigerate uncovered for at least 1 hour, or up to overnight. This allows the skin to further dry out and become even crispier. This step can be skipped if you’re short on time, but it significantly improves the final texture.

Step 3: Applying the Dry Rub

1. Prepare the Dry Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, chili powder, dried oregano, cayenne pepper, black pepper, and salt.
2. Coat the Wings: Evenly sprinkle the dry rub over all sides of the dried chicken wings, ensuring they are well coated. Gently rub the seasoning into the skin.

Step 4: Optional Marinade (For Enhanced Flavor)

If using the optional marinade, proceed with these steps. If not, skip to Step 5.

1. Prepare the Marinade: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
2. Marinate the Wings: Place the wings in a resealable bag or container and pour the marinade over them. Toss to coat evenly.
3. Refrigerate: Marinate for at least 30 minutes, or up to 2 hours. Longer marinating times will result in a more intense flavor.
4. Remove from Marinade: Remove the wings from the marinade and pat them dry with paper towels (again, for crispiness!). Discard the marinade.

Step 5A: Baking the Wings (Healthier Option)

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Baking Sheet: Lightly grease a baking sheet with vegetable oil or olive oil. Place a wire rack on top of the baking sheet. This allows air to circulate around the wings, promoting even crisping.
3. Arrange Wings: Arrange the wings in a single layer on the wire rack, ensuring they are not touching.
4. Bake: Bake for 40-50 minutes, or until the wings are cooked through and the skin is crispy and golden brown. Flip the wings halfway through cooking to ensure even browning.

Step 5B: Frying the Wings (Ultimate Crispiness)

1. Heat Oil: Heat enough vegetable oil or peanut oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to monitor the oil temperature.
2. Fry in Batches: Carefully add the wings to the hot oil in batches, making sure not to overcrowd the fryer. Overcrowding will lower the oil temperature and result in soggy wings.
3. Fry: Fry for 6-8 minutes per batch, or until the wings are golden brown and cooked through.
4. Drain: Remove the wings from the oil and place them on a wire rack lined with paper towels to drain excess oil.

Step 6: Saucing the Wings

1. Warm Sauce (Optional): If using a sauce, gently warm it in a small saucepan over low heat. This helps the sauce adhere better to the wings.
2. Toss the Wings: Place the cooked wings in a large bowl and pour the sauce over them. Toss to coat evenly.

Step 7: Serve and Enjoy!

Serve the wings immediately with your favorite dipping sauces (ranch, blue cheese, etc.) and sides (celery sticks, carrot sticks). Enjoy!

Flavor Variations: A Coast-to-Coast Culinary Adventure

Now that you’ve mastered the base recipe, let’s explore some exciting flavor variations inspired by different regions of the United States:

1. Classic Buffalo Wings (Northeast):

• Sauce: Combine equal parts Frank’s RedHot Sauce and melted butter. Add a dash of Worcestershire sauce and a pinch of garlic powder for extra flavor. Adjust the amount of hot sauce to your desired spice level.
• Serving Suggestion: Serve with blue cheese dressing and celery sticks.

2. Honey Garlic Wings (Asian-Inspired):

• Sauce: Combine honey, soy sauce, minced garlic, grated ginger, and a touch of sesame oil. Adjust the sweetness and saltiness to your liking. You can also add a pinch of red pepper flakes for some heat.
• Serving Suggestion: Garnish with sesame seeds and chopped green onions.

3. Carolina BBQ Wings (Southeast):

• Sauce: Use a vinegar-based BBQ sauce (common in North Carolina) or a mustard-based BBQ sauce (common in South Carolina). You can find these sauces pre-made or make your own. For a vinegar-based sauce, combine apple cider vinegar, ketchup, brown sugar, mustard, Worcestershire sauce, hot sauce, salt, and pepper. For a mustard-based sauce, combine yellow mustard, vinegar, brown sugar, honey, Worcestershire sauce, and spices.
• Serving Suggestion: Serve with coleslaw and hushpuppies.

4. Memphis Dry Rub Wings (South):

• Dry Rub: Increase the amount of paprika and add a generous amount of brown sugar to the dry rub. Also, include a pinch of celery salt and a touch of cumin. Omit the final sauce step; the wings are meant to be enjoyed dry.
• Serving Suggestion: Serve with potato salad and baked beans.

5. Spicy Korean Gochujang Wings (West Coast/Fusion):

• Sauce: Combine gochujang (Korean chili paste), soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Adjust the amount of gochujang to your desired spice level.
• Serving Suggestion: Garnish with sesame seeds and chopped green onions. Serve with kimchi slaw.

6. Teriyaki Wings (Hawaiian-Inspired):

• Sauce: Use a pre-made teriyaki sauce or make your own by combining soy sauce, mirin (sweet rice wine), sake (rice wine), sugar, ginger, and garlic. Simmer until thickened.
• Serving Suggestion: Garnish with sesame seeds and serve over rice.

7. Lemon Pepper Wings (Popular Variation):

• Dry Rub: Use a generous amount of lemon pepper seasoning in the dry rub. You can also add some dried lemon zest for extra lemon flavor. After baking or frying, toss the wings with melted butter and additional lemon pepper seasoning.
• Serving Suggestion: Serve with ranch dressing or aioli.

8. Garlic Parmesan Wings (Italian-American):

• Sauce: Toss the cooked wings with melted butter, minced garlic, grated Parmesan cheese, dried parsley, and a pinch of salt and pepper.
• Serving Suggestion: Serve with marinara sauce for dipping.

Tips for Perfect Wings

• Don’t Overcrowd the Pan/Fryer: Whether baking or frying, overcrowding will lower the temperature and prevent the wings from getting crispy. Cook in batches.
• Use a Thermometer: Use a meat thermometer to ensure the wings are cooked through. The internal temperature should reach 165°F (74°C).
• Let the Wings Rest: After cooking, let the wings rest for a few minutes before saucing. This allows the juices to redistribute, resulting in more flavorful wings.
• Experiment with Flavors: Don’t be afraid to get creative and experiment with different flavor combinations. Use the base recipe as a starting point and customize it to your liking.
• Consider the Heat: Adjust the amount of cayenne pepper or hot sauce in the recipes to your desired spice level. Remember that you can always add more spice, but it’s difficult to remove it.
• For Extra Crispy Baked Wings: After baking at 400°F (200°C) for the recommended time, broil the wings for the last few minutes, watching them carefully to prevent burning. This will help to crisp up the skin even further.

Wing Safety: Preventing Foodborne Illness

Chicken wings, like all poultry, can harbor bacteria that can cause foodborne illness if not handled and cooked properly. Here are some important safety tips:

• Wash Your Hands: Wash your hands thoroughly with soap and water before and after handling raw chicken.
• Use Separate Cutting Boards: Use a separate cutting board for raw chicken and other foods to prevent cross-contamination.
• Cook Thoroughly: Ensure the wings are cooked to an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature.
• Refrigerate Promptly: Refrigerate leftover wings within 2 hours of cooking.
• Thaw Safely: Thaw frozen wings in the refrigerator, in cold water (changing the water every 30 minutes), or in the microwave (following microwave instructions). Never thaw chicken at room temperature.

Serving Suggestions and Pairings

Chicken wings are a versatile dish that can be served as an appetizer, snack, or main course. Here are some serving suggestions and pairings:

• Dipping Sauces: Ranch dressing, blue cheese dressing, honey mustard, sriracha mayo, sweet chili sauce.
• Sides: Celery sticks, carrot sticks, coleslaw, potato salad, mac and cheese, french fries, onion rings, corn on the cob, baked beans, hushpuppies.
• Drinks: Beer, soda, iced tea, lemonade.
• Game Day: Chicken wings are a classic game day food. Serve them with a variety of dipping sauces and sides for a crowd-pleasing spread.
• Parties: Chicken wings are a great option for parties. They are easy to make and can be customized to suit different tastes.
• Family Dinners: Chicken wings can be a fun and easy option for family dinners. Serve them with your favorite sides and let everyone customize their own wings with different sauces.

Conclusion: Wing It Your Way!

Scott’s Coast to Coast Famous Chicken Wings are more than just a recipe; they’re an invitation to explore the world of flavor. With a solid base recipe and a willingness to experiment, you can create your own signature wings that will impress your friends, family, and even yourself. So, fire up the oven (or fryer), gather your ingredients, and get ready to embark on a crispy, flavorful adventure! Remember to have fun and wing it your way!