Teriyaki Chicken Wings — Sticky Camp Oven Nibbles

Sticky teriyaki chicken wings — sweet, salty, ginger-forward, baked low + slow in the camp oven for 90 minutes then crisped at high heat. The campfire-nibble version of the takeaway favourite. Disappear in seconds at any campsite gathering. Make a double batch — they're THAT addictive. Recipe Card Serves 4–6 Prep 15 min Cook 45 min–1 hr Method Camp oven Difficulty Medium Best for Camp specialist Photo by Sticker Mule on Unsplash Teriyaki Chicken Wings Serves: Many (good for parties of 6-10) · Prep: 10 minutes · Cook: 90-95 minutes · Equipment: camp oven (12-inch), trivet, baking tin or deep enamel plate, saucepan Photo: Sticker Mule / Unsplash Ingredients 12 chicken wings (split through the joint — discard the tips or save for stock) 1 cup soy sauce (light or all-purpose) 1 cup brown sugar 1 tbsp minced fresh ginger (or 1 tsp ground) 1½ tbsp dry mustard powder 3 cloves garlic, minced ½ cup water Optional add-ins: 2 tbsp Mirin; 1 tbsp sesame oil; 1 tbsp rice vinegar; pinch chilli flakes; 1 tsp 5-spice powder. To serve: chopped spring onions, toasted sesame seeds, lots of serviettes (these are STICKY). Method 1. Pre-heat camp oven to medium heat over a coal bed. Drop in a trivet so the cooking dish doesn't sit directly on the bottom. 2. Make the teriyaki sauce. In a saucepan on a gas stove, combine soy sauce, brown sugar, ginger, mustard powder, garlic + water. Bring to the boil, stirring to dissolve the sugar. Take off heat. 3. Coat the wings. Place the chicken wings in a baking tin or deep enamel plate (must fit inside your camp oven). Pour the hot sauce over them. Toss to coat. 4. Bake 90 minutes in the camp oven. Check + turn every 15-20 minutes — coats the wings repeatedly in the sauce + prevents burning. 5. Crisp finish. For the LAST 5 minutes, add plenty of coals on TOP of the camp oven lid + on the bottom. Get it really hot to crisp up the wings + caramelise the glaze. WATCH for burning — the high sugar content burns fast. 6. Serve immediately with sliced spring onions + toasted sesame seeds sprinkled over. Plenty of serviettes — these are sticky. Tips and variations Split the wings through the joint = better cooking + easier eating. Save tips for stock Watch the final crisping closely. Sugar = char fast. 5 minutes max under high heat Don't crowd the dish — single layer if possible. Crowded wings steam instead of crisping Brown sugar caramelises = sweet glaze. White sugar works but produces a less complex flavour Without a camp oven: kitchen oven at 180°C for 60 mins, then 220°C for 5 mins to crisp. Or BBQ on indirect heat for similar time Marinate first for deeper flavour — 4 hours minimum, overnight ideal. Cook in the marinade after Variations: Honey teriyaki: swap brown sugar for honey Spicy teriyaki: add 1-2 tbsp sriracha Pineapple teriyaki: add ½ cup pineapple juice; adds sweetness + tenderising Korean style: add 1 tbsp gochujang + 1 tbsp sesame oil Serve as canapés — perfect campsite party starter. Pair with cold beer Serve as a meal — over rice with steamed broccolini or Asian greens Leftovers are great cold the next day; mix into a salad or sandwich Our take The crowd-pleasing campfire nibble that disappears the fastest. Sweet, salty, sticky, fragrant. Make a double batch + watch the whole campsite gather around. Pair with cold beer + the night unfolds itself. The teriyaki sauce technique works on chicken thighs, drumsticks, even pork ribs. Master the simmer-sauce + slow-bake-then-crisp method = endless variations. Shop Camp Cooking Gear

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