Orange Pepper

Real good on Chicken!!!

I use this for French fries, and it tastes amazing with regular French fries.

As someone who uses lemon pepper a lot, I was actually a bit jarred by how sour this is. I guess I was expecting more sweetness but that’s not a problem I cannot solve. We’re going to talk like our doctors can’t hear us right quick. If you want a tangy orange pepper, you can stop reading here. If you want to give it more depth (see: sweet heat), keep reading. To keep it dry…Fast and easy fix to make it a sweeter orange pepper: Just add a bit of sugar. That’s it. If you want more heat than pepper which is bringing 0 heat, add in crushed red chili peppers, cayenne pepper, Tajin or white pepper if you’re spice sensitive. 🤧 If you want them wet, this is what I do. By them, I mean chicken bird wings because that’s what we’re cooking, right? Exactly. Here goes: I do 2lbs of wings in a cast iron frying skillet (thanks granny, miss you). I don’t measure, so wing it (hahah PUN). 1. CLEAN YA SHICKENS! Seriously, wash the chicken. I rinse with water first then I throw them lil fellers in a big bowl and give them a nice bath with a bit of salt, a 2 second pour of vinegar and scrub them individually with cut up limes. Rinse them again and set them on a drying rack or something to dry while you make your flour stuffs. [season with salt & pepper before the flour romp] 2. Mix a poorly measured half overflowing cup of flour (I use Professor Torbert’s orange corn flour, same brand of grits are amazing, btw) with a 4 finger pinch of salt, 4-5 shakes of garlic powder, 2-3 shakes of onion powder, 1 shake of cayenne, 2 shakes of good for nothin but she gives ‘aroma’ ahh sweet paprika, 1 shake with an extra pat on the bottom of Sazon and then shake it like it’s paying you with your new orange pepper seasoning. *I don’t know how you’re frying yours or the size of your pan. But for the sake of the most high ranking feathered dinosaurs, you’re frying them nonetheless. Optional: I give my shickens a lil rub-a-dub in mustard and a splash in buttermilk but they’ll be just as crispy without the swim. 3. Oh, you shoulda been heating your oil. I don’t have the lines or numbers on my stove knobs so this step is between me and Jesus. But for safety reasons, I’ll recommend your oil be at 350. I do like a 10 second pours worth of PEANUT OIL. Yeahhh. I said it. Anyway, start shaking the wings in your flour concoction. 4. Again, I don’t know your pan size. Mine is huge so I do about 6-8 wings at a time. They’ll be done in 5-8 minutes, when they’re golden and crispy. If you’re new to frying and afraid to undercook, the world won’t end if you boil it first. Just let it cool and dry before you season it. Sauce!!! Now we’re gonna make a sauce to toss them jits in. We’re not measuring this either. So just get a lil mixing bowl and dump in as much honey as you think you’re gonna need. Give it juice from a quartered orange. I’d say use 1/4 of the orange, not the whole thing. Then add crushed red pepper, BLACK garlic (purée if ya got it), obviously your orange pepper seasoning, and cayenne to your preference. Mix well, toss wings. Garnish with mint or basil because we’re sick of ole ‘tastes like freshly cut grass’ parsley. You can lie and claim this as your own. I don’t mind.

I recently tried the Badia Orange Pepper Seasoning on a few different dishes, and it definitely brings a unique punch to the kitchen. The blend of garlic, onion, and citrus creates a really bright, zesty profile that wakes up chicken and seafood. What I liked: Citrus Kick: The orange notes are distinct and provide a nice alternative to the standard lemon pepper you find everywhere. Versatility: It works well as a dry rub or mixed into a bit of oil for a quick marinade. Good Texture: The grind is consistent, making it easy to coat proteins evenly. The Reason for 4 Stars: The main thing to watch out for is the extreme saltiness. I found that if I seasoned my food the way I normally do with a pepper blend, the salt became overwhelming very quickly. It’s more of a "seasoned salt" than a "pepper-forward" spice. My Recommendation: If you’re using this, I highly recommend skipping any additional salt in your recipe. Treat this as your primary salt source rather than just a pepper topping. If you balance it right, the flavor is excellent, but it's very easy to overdo it!

Great flavor, quality and value. Try this for a variety of different recipes! Badia never disappoints.

Flavor is better than I was expecting.

Ok

as with all others in this series, it needs more fruit flavoring. It's still a good, quality spice and has a place, but slightly disappointed in the strength of the flavoring.

This was a great buy, preferred This to lemon pepper. Great taste and you dont need to use alot.

Always wanted to try this spices and I was not disappointed The package was clean and the product Fresh and new , the taste is amazing The size is good enough for more than 700 servings Bought multiple ones and the seller gave me an extra gift

Me encanta. Le da un sabor delicioso al pollo. La he pedido 3 veces..

Excelente producto

Andaba buscando un contratipo del Don Juan Orange, y este nos encantó. Le va perfecto al pollo, al pescado y por último la carne.