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.

Photo by Sticker Mule on Unsplash

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

• 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).

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.

• 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

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.