![]() ![]() These wings do require a long dry brine in the fridge-at least four hours and up to one day-so plan ahead. The latter is said to raise the pH level of the skin, allowing for better crisping and browning. 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. 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.īeyond adding a subtle citrusy flavor, the citric acid in Tang tenderizes the meat to a fall-off-the-bone consistency. 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). ![]() 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. 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. ![]()
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