Smoked Spanish paprika meets freeze-dried tangerine juice powder in this distinct poultry blend, delivering a vibrant citrus-and-smoke flavor profile.
While designed with crispy chicken wings in mind, Tangerine Smokehouse is a versatile tool for anything that benefits from a smoky, citrus-forward crust.
| worth trying |
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Oven Baked (or air fryer) Wings
Pat raw wings thoroughly dry with paper towels. Toss them in a light coat of high-smoke-point oil, then coat generously with Tangerine Smokehouse. Bake on a sheet pan for about 40 mins at 375 in the oven until the skin is golden and crisp, flipping them once a little past halfway point. The tangerine and garlic caramelize into a smoky, savory crust. For an extra bold flavor, add a bit more once you remove them from the oven if you like
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Grilled Crispy Thighs & Drumsticks
Season chicken thighs or drumsticks at least 30 minutes before grilling to allow the salt and starch to bind to the skin. Grill over medium-high heat, letting the smoked paprika bloom over the grates until the skin renders down crisp.
Season with more Tangerine Smokehouse afterwards if you like
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Pan-Seared or Grilled Salmon
Press Tangerine Smokehouse into the top of salmon fillets to form a dry crust. Over high heat, sear skin-side down first, then flip to quickly set the spiced tangerine crust.
The blend’s bold black pepper and smoked paprika hold up to rich, oily fish, while the tangerine cuts the weight.
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Sheet-Pan Roasted Pork Chops or Tenderloin
Rub pork chops or a whole tenderloin with a bit of oil and a thick coating of Tangerine Smokehouse. Place on a sheet pan alongside root vegetables like carrots or sweet potatoes, to allow for the pan drippings coat the veggies as they cook. Roast at 400 for 15 to 20 minutes or until the internal temperature reaches 145. Tent with foil and let the meat rest for about 5-10 minutes so the juices redistribute before cutting into it.
