‘Great with a beer!’
Lenny Kravitz once said ‘I want to fly away’. Frank Sinatra once said ‘come fly with me’. The Foo Fighters once said they wanted to ‘learn to fly’.
All we’re seeing are three different ways of advocating for wings.
So finally, Cam took the hint – taking the flighty, low-flying chicken and turning it into a campsite feed that hits serious heights in spice, flavour, and its place on the snack table.
For a dish that combines a lowkey smoky kick with a spritely bite and a tease of sweet heat, rounded off by creamy blue cheese – watch here, plus more on our YouTube channel every Sunday from 6pm.
Cam has taken the flightless bird and turned it into a campsite feed that hits some serious heights.
Ingredients:
Chicken Wings
Chicken wings, cut at the joint with tips removed
Meat Church Honey Bacon BBQ dry rub
Meat Mitch WHOMP! Competition BBQ sauce
Blue Cheese Sauce
200g of Blue Castello cheese
100mL of thickened cream
350mL of sour cream
Salt and pepper, to taste
To Serve
Celery batons
Carrot batons
Cam’s Kit:
Wildtrak Leisure Australia Deluxe 2 Burner Smoker
Cam’s ingredients for smoked chicken wings, 3 ways.
Method:
1. Prepare the Vegetables (00:33)
Roughly slice the celery and carrot. This isn’t necessarily crucial, but carrot and celery batons are a nice, crisp way to cut through the intense flavours of the spices in the wings.
Plus, if you’ve ever met a vegetable, you’ll agree that they should really get out more.
Sit in a bowl of water to keep crisp (not you, the vegetables).
Roughly slice the celery into batons.
Roughly slice the carrot into batons.
Sit the vegetables in a bowl of water to keep crisp.
2. Prepare the Wings (01:58)
While these can also remain whole, Cam portions the chicken wings for this cook. Do so by cutting straight through the joint and removing the tip.
Assemble three bowls, and divide the wings evenly across each.
Cut straight through the joint of the wing and remove the tip.
Cut straight through the joint of the wing and remove the tip.
Assemble three bowls, and divide the wings evenly across each.
3. Season the Wings (02:57)
Add the spice or marinade to its own bowl of wings.
Don’t chicken out – be generous, rubbing the flavour thoroughly into the meat.
Note: both the Meat Church Honey Bacon BBQ dry rub and Meat Mitch WHOMP! Competition BBQ sauce are gluten-free.
Leave in the fridge or cooler for half an hour. If time allows, marinating overnight is even better.
Add each spice or marinade to its own bowl of wings.
Rub the spice thoroughly into the wings.
Be generous!
The Meat Church Honey Bacon BBQ dry rub is gluten-free.
The Meat Mitch WHOMP! Competition BBQ sauce is gluten-free.
Be thorough!
Leave in the fridge or cooler for half an hour.
4. Clean Your Cooking Station (04:04)
‘Surprise,’ said Salmonella, in our nightmares.
Take a warm bath, meditate, read a book, whatever – but the best way to prevent this kind of nightmare at camp is to soak a cloth in hot water and wipe down the surfaces where you’ve prepared raw chicken.
5. Prepare the Blue Cheese Sauce (04:35)
When your station is clean, pour the thickened cream into a saucepan, place onto the heat, and bring to the boil. Add the blue cheese, and remove from the heat immediately (the heat in the cream simply aids in melting the cheese).
Danish or stilton blue cheese works, but Cam recommends Castello. Given its creamier texture, it combines better with the cream.
Stir into a paste, and allow to cool completely before mixing in the sour cream. If the sour cream is added too soon, or mixed using a whisk, it will split.
Crack in some pepper – salt isn’t necessary, given the brackish flavour of the blue cheese.
Pour the sauce into a bowl, and transfer to the fridge or cooler to thicken up (but stay smart).
Pour the thickened cream into a saucepan, and place onto the heat.
Bring the cream to the boil.
The heated cream aids in melting the cheese.
Allow the cream and cheese to cool completely before adding the sour cream.
Crack in some pepper – salt isn’t necessary.
Pour the sauce into a bowl.
Transfer the sauce to the fridge or cooler.
6. Prepare the Smoker (06:23)
Cam’s smoker runs on methylated spirits.
Add the hickory wood chips, and cover with the drip tray. Position the lid on top until it begins to smoke.
Cam’s smoker runs on methylated spirits.
Add the hickory wood chips.
Position the lid on top until it begins to smoke.
7. Smoke the Chicken (07:04)
Place the chicken wings on the rack, and lower into the smoker. Replace the lid, and check the wings after 5-10 minutes.
Place the chicken wings on the rack.
8. Check the Wings (07:48)
Turn the wings, and replace the lid for another 10 minutes.
When your wings have been cooking for 15-20 minutes in total, they’re ready to serve.
Turn the wings after 5-10 minutes.
10. Time to spread your wings and fly away, champion (08:48)
If you’re a bird, I’m a bird.
Place your wings close, cosy, and snug around your blue cheese sauce bowl, and scatter the gaps with batons of crunchy carrot and celery.
Place your wings snug around your blue cheese sauce bowl.
11. The Finished Product (09:18)
Perfect for those finger-licking, sticky-dish dinners in the outdoors – Cam’s Smoked Chicken Wings 3 Ways is smoky succulence rounded out by the boldly creamy but brackish explosion of blue cheese sauce.
Perfect for those finger-licking, sticky-dish dinners in the outdoors!
After 32 years behind the flour-dusted steel benches of commercial kitchens, Cam folds out his flattop tabletop and taps into campfire coals and portable camp stoves. From tender steaks and Turducken slabs, to sides, fries, and festive pies – follow along for easy, speedy, and crowd-pleasing campsite feeds!
Excellent !
Have enjoyed all of Cam’s demos.
Why peel the carrots? People also peel potaroes. I have never understood why.
At the end of the video a young man walks into the shot, carrying a camera. What camera please and what camera (s) do you use to shoot these videos.
Keep them coming.
Hey there Peter, thanks for following along! The cameras we tend to use are a SONY A7siii and SONY FX3. Happy camp cooking!