One thing this shtfmom has given great thought to is how to cook if things go south. Back plans to back up plans…Of course I have your typical electric oven (which I wish was propane, but so it goes). But having gone through a few different times without electricity for long periods of time I have had to address the issue of how to cook without electricity. Yes, there is the rocket stove and you can make those on the cheap…but having a natural abundance of free wood spending that money on a good one (after all I have quite a few people to feed!) and a fire pit and cast iron…well, of course this is appealing to me…not to mention sitting around a good fire and eating great food with great company. There is nothing like an open fire to bring people together. And I don’t about you, but in a situation where you have chickens, alot of the time people avoid the ‘wings’. This is a GREAT way to use the wing and eat well. In any type of situation you may come across in this world, knowing how to cook over an open pit fire will serve well…give it a go and give it a try! Being prepared to cook under various conditions and using different methods is a plus in my book!

My friend over at VaCreepinOutdoors came up a bit ago and he made these awesome Garlic Parmesan chicken wings over the open fire…
Hope you enjoy the video and the inspiration it may give you and maybe next time you decide to ‘grill’ you may think about open pit cooking instead. And by the way…find him on YouTube for more great survival skills…great and informative videos.

Published on Oct 22, 2013

Making wings in a dutch oven. They turned out great.

9 fresh wings. ( total of all wing parts. flats and drumsticks combined)
1 tablespoon olive oil
1teaspoon Italian seasoning
1teaspoon garlic powder
2 tablespoons parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes

coat wings in olive oil, dredge wings in remaining ingredients. Cook at 425 in preheated oven for 30 minutes on a cookie sheet. You can flip them at 15-20 minutes. I usually don’t. If you like crispier wings, just cook longer. At time of plating you can ad shredded parmesan cheese or the regular granulated works fine. Or just eat as is.

That’s what I go by for fixing in the oven. A dutch oven takes longer and won’t crisp like an oven but they are fall off the bone good. Expect an hour minimum cook time. The longer they cook in a dutch oven the more tender they will be. If concerned about eating under cooked chicken of any kind, the rule is 160 degrees. If chicken exceeds 160, your good. There is actually enough moisture in the pot to cook for an hour and a half to 2 hours. As stated, longer cook time for a dutch oven, the more fall off the bone tender.

Just be careful that your skills doesn’t get you designated as camp cook. LOL

Advertisements