Teriyaki Chicken Wings
Time: 90 minutes
12 complete chicken wings (remove/discard the tips and cut into joints)
1 cup soy sauce
1 cup brown sugar
1 tablespoon minced or ground ginger
1½ tablespoons dry mustard powder
3 cloves garlic, minced
½ cup water
Preheat your camp oven to medium, and drop in a trivet.
Place everything but the chicken in a saucepan and bring to the boil on your gas stove. Take off the heat.
Place the chicken wings in a baking tin or deep enamel plate and pour over the hot sauce.
Bake in your camp oven for around 90 minutes, checking and turning regularly to coat in the sauce.
Place plenty of coals on the oven to make it very hot for the last five minutes to crisp the wings up, but watch for burning.
Serve with plenty of serviettes – they are nice and sticky.
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