Tang is a secret weapon to use with other spices and seasonings in a dry rub. When using Tang on your wings, the first order of business is to decide what other spices you'd like to pair it with. Sweet orange flavors pair wonderfully with spicy and savory seasonings like red chili flakes, cayenne, dried chilies, and crushed black pepper, along with aromatics like ginger, onion, and garlic.
You could add Tang to dried chipotle, garlic, onion, and cumin powder for sweet, spicy, and smoky Southwestern-style chicken wings. You could use Tang instead of orange juice and brown sugar to blend with cinnamon, paprika, cayenne, allspice, black pepper, onion, garlic, and red chili flakes for an efficient twist on Jerk chicken.
Once you've mixed your dry rub ingredients together in a bowl, place raw, patted-dry chicken wings in the mixture and fully coat the skin. Once you've achieved an even coat, place the chicken in the fridge to chill for at least four hours so the Tang can work its tenderizing magic. This is also a key step toward achieving shatteringly crispy chicken skin. You can also mix rice flour and baking powder into your dry rub to optimize crisping and browning.
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