Hot and Smoky Tang Wings

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.