Hot and Smoky Tang Wings
5.0
(2)
These chicken wings are a little smoky and a little sweet, with a lip-smacking tartness from a secret ingredient that will keep your guests guessing and reaching for more. At first they might think it’s orange or lemon juice, but the real answer—that only you’ll know—is that it’s Tang. Yes, the very same retro drink powder that NASA supposedly sent to space with its astronauts, the one with that ’90s commercial where a bunch of monkeys in karate uniforms play real-life Fruit Ninja (a plot that is still lost on me). If you hate me for this unwanted dose of nostalgia, I offer you my Hot and Smoky Tang Wings as my sincerest form of apology.
Beyond adding a subtle citrusy flavor, the citric acid in Tang tenderizes the meat to a fall-off-the-bone consistency. It also lets you avoid any added moisture from other forms of acid—like lemon juice or vinegar—that might jeopardize a crispy skin that is further reinforced by a combination of white rice flour and baking powder. The latter is said to raise the pH level of the skin, allowing for better crisping and browning.
These wings do require a long dry brine in the fridge—at least four hours and up to one day—so plan ahead. You can mix up a big batch of the Tang-y spice blend and store it in an airtight container, ready to be used as a dry rub on ribs or a quick-toss coating for shrimp before grilling.
What you’ll need
Tang Orange Drink Mix
$5 At Target
Chipotle Chile Powder
$8 At Spicewalla
Celery Salt
$8 At Amazon
White Rice Flour
$9 At Amazon
Ground Coriander
$6 At Amazon
Recipe information
Total Time
1 hour (plus dry-brining)
Yield
4 servings
Ingredients
Preparation
Step 1
Line a large rimmed baking sheet with foil, top with a wire rack, and lightly oil rack with vegetable oil. Mix 2 Tbsp. Tang orange drink mix, 1 Tbsp. chipotle chile powder, 1 tsp. ground coriander, 1 tsp. ground cumin, and ¼ tsp. celery salt in a small bowl to combine (you should have a scant ¼ cup spice mix).
Step 2
Place 2 lb. chicken wings, tips removed, drumettes and flats separated, in a large bowl and pat dry with paper towels. Add 3 Tbsp. spice mix, 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, 1 Tbsp. baking powder, 1 Tbsp. white rice flour, 1 Tbsp. granulated onion, and 2 tsp. granulated garlic and toss with your hands until wings are evenly coated. Arrange on prepared rack, spacing evenly apart, and chill, uncovered, at least 4 hours and up to 1 day.
Step 3
When ready to bake, let wings sit at room temperature 30 minutes.
Step 4
Place a rack in upper third of oven and preheat to 425°. Drizzle 3 Tbsp. vegetable oil over wings. Bake until cooked through and skin is browned and bubbling, 30–35 minutes. Using tongs, turn wings over and bake until golden brown on other side, 10–15 minutes. (Alternatively, you can grill the wings. Prepare a grill for medium-low heat; lightly oil grate. Grill wings directly on grate, skin side down, until slightly charred, about 2 minutes. Turn wings over and continue griling, turning wings occasionally, until crisp and brown and an instant-read thermometer inserted into the thickest part of a wing registers 165°, 13–18 minutes more.)
Step 5
Immediately transfer wings to a clean large bowl and toss with remaining spice mixture until evenly coated. Let sit 2 minutes before serving.
Recipe notes
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Tang may seem like a relic of the past, but it can take your grilling game to new heights.
