Hot and Smoky Tang Wings

Step 1

Line a large rimmed baking sheet with foil, top with a wire rack, and lightly oil rack withvegetable oil. Mix2 Tbsp. Tang orange drink mix,1 Tbsp. chipotle chile powder,1 tsp. ground coriander,1 tsp. ground cumin, and¼ tsp. celery saltin a small bowl to combine (you should have a scant ¼ cup spice mix).

Step 2

Place2 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, and2 tsp. granulated garlicand 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°. Drizzle3 Tbsp. vegetable oilover 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.