Drink Powder Is The Unexpected Ingredient For Delicious Wings
While many may not like Tang as a drink, the drink powder has found renewed purpose as an unlikely yet highly functional ingredient for a chicken wing dry rub.
Not only does Tang add a burst of sweet citrus flavor to chicken's savory profile, but the citric acid in Tang acts as a tenderizer that will uphold the crispy texture of the skin.
Containers of Tang displayed on a grocery store shelf
It is best to pair Tang’s sweet orange flavors with spicy and savory seasonings like red chili flakes, cayenne, and dried chilies and aromatics like ginger, onion, and garlic.
Add Tang to dried chipotle, garlic, onion, and cumin powder for sweet, spicy, and smoky Southwestern-style chicken wings.
Or you could blend Tang with cinnamon, paprika, cayenne, allspice, black pepper, onion, garlic, and red chili flakes for an efficient twist on Jerk chicken.
Mix ingredients in a bowl, place raw, patted-dry chicken wings in the mixture, and fully and evenly coat the skin. Place the wings in the fridge to chill for at least four hours.
While Tang will help you achieve shatteringly crispy chicken skin, you can mix rice flour and baking powder into your dry rub to optimize crisping and browning.