Badia Lemon Pepper

This stuff is great! So why a high review? Because it tastes great - from those that like spice, to simple seasoning, this is great. And an opportunity to make someone sneeze! My favorite prank is to ask someone to take a whiff of this great seasoning - it will immediately cause the friend to sneeze/cough - and laugh.

What a fun and flavorful seasoning. Great on meats, a super seasoning when making your own salad dressings. Try it, I think you will like it as much as I do!

Great tasting i use for lemon pepper chicken wings. A great buy

Amazing flavor! The best that I've tasted by far. I air fried chicken wings and didn't use any other seasoning. To my surprise they weren't salty at all. I really enjoyed them

Has a strong mango like scent, taste is pretty good, best on baked foods.

Awesome seasoning, strongest off all 4 for me so gotta go slow on it.

This Lime Pepper goes with so many different foods and has a great taste. It’s a product everyone should try especially if you like to cook.

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.