Ingredients: (1-2 Servings)

• around 12-15 buffalo wings (mix of drums and wings)

• serve with celery and carrots (optional)

• chives for garnish

• 2 tsp vegetable oil

Buffalo Sauce: (you should have extra sauce if needed)

• around 100 ml or about 1/2 cup Franks Red Hot Sauce

• 1 tbsp of Brown Sugar

• 3 tbsp of melted Butter

• Salt to taste (I use just a pinch)

Blue Cheese Dressing: (I like a lot of blue cheese dressing)

• 1/4 cup crumbled blue cheese

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• Lemon Juice (I use half a lemon)

• 1 garlic clove, minced

• salt and pepper to taste

Kit Needed:

Skillet (I highly recommend a nonstick), pot to make the buffalo sauce, cup to make blue cheese dressing, spatula, small cutting board, and a gas/alcohol stove or fire to cook over.

For this camp I used the wood stove in my hot tent, a jetboil summit skillet, the titanium cup form my canteen kit, and a fold flat mug from Sea to Summit.

Packing Tips:

Freeze the chicken wings in a ziplock bag the night before your trip. They can thaw throughout the day as you hike. If the temperature on your trip is expected to be really hot, you can always freeze a small water bottle and place it next to the wings in your food bag.

Alternatively you can make the blue cheese dressing and buffalo sauce ahead of time and store each in separate containers if you do not want to make it at camp.

Method:

I like to start by making the buffalo sauce first but you can just as easily make the blue cheese dip first.

Buffalo Sauce:

1. Start by melting the butter in your metal cup or pot.

2. Once melted add the hot sauce and brown sugar. Heat until the sugar is melted and everything has been combined. Set aside. Preferably next to the fire to keep warm

Blue Cheese Dip:

1. In your cup add the crumbled blue cheese, sour cream and mayonnaise. Stir to combine

2. Next add the minced garlic and half the juice of a lemon. Stir to combine.

3. You can now adjust the consistency of your blue cheese dressing by adding either more blue cheese or a little milk. If it is too loose try adding more crumbled blue cheese. If it is too thick try adding a little milk or equal parts mayo/sour cream.

4. Salt and pepper to taste.

Wings:

1. Add vegetable oil to your nonstick skillet and adjust the heat to medium high. Depending on what you are cooking with, you can simply adjusting the flame on your gas stove. If cooking with a wood stove or campfire, add more wood to your fire (smaller kindling will increase the heat quickly). If cooking over a fire be prepared to remove the pan from the heat if it gets too hot.

2. Add your wings to the pan. Season with salt and pepper.

3. Stir the wings around the pan with your spatula in the beginning just to make sure they have all been coated with a little bit of the oil. Now spread the wings out across to pan to create a nice even layer so that all the wings are in contact with the skillet. Now leave them to sit and do not touch them so they can get nice and crispy on one side. (This is where a good non stick skillet is very handy!)

4. Once you notice the edges of the wings becoming opaque check to see if they have browned. Once browned, flip each wing and brown the opposite side.

5. Once each side has browned, lower the heat to medium and continue to cook the wings stirring and flipping occasionally. This is when you can move the wings around the pan flipping when necessary to make sure they are golden brown on each side.

6. Once the wings are cooked through its time to add the sauce. Turn the heat back to medium high heat and add a drizzle of your buffalo wing sauce to coat the wings. Stir to make sure each wing is coated with the sauce.

7. Let the sauce begin to caramelize on each of the wings. Once the sauce has begun to stick to the wings repeat with more sauce.

8. Your wings should now look like buffalo wings with that beautiful red color. Plate and serve with blue cheese dressing, carrots and celery. Optionally garnish the wings with a bit more sauce and chopped chives if you are feeling fancy! Enjoy