Do you love the taste of chicken wings? Then you will enjoy this Dutch Oven Buffalo Chicken recipe. There are no bones about this dump-and-bake recipe.
Today we have another recipe that a camping friend submitted. She said it is their go-to when they go camping with extended family.
Dutch Oven Buffalo Chicken Recipe
You will love this camping chicken recipe because it is:
- Simple to make
- Easy to multiply for a big crowd
Try it for yourself, and let us know what you think.
Shredded Buffalo Chicken Ingredients
This tasty recipe calls for the following ingredients:
- boneless-skinless chicken*
- buffalo hot wing sauce
- cream cheese
- ranch dressing mix
- bacon bits
- onion soup mix
*Chicken breasts or thighs work for this recipe. While breasts can dry out when baked, these stay moist as they swim in the sauce.
You will also need something to eat it on or with. This could be buns, tortillas, or corn chips.
How to Make Hot Wing Chicken
This recipe does not have much in the way of directions. Basically, you dump all the ingredients into the Dutch oven, put the lid on, add a heat source, and bake.
Dutch Oven Tip
A lidded cast-iron pot can be baked with charcoal briquettes, over the campfire, on a grill, or in a conventional oven. Grill and charcoal instructions for this recipe are included below.
When the chicken is completely cooked, it will need to be shredded. I used metal tongs to break up the meat in the pot.
This recipe has a high sodium content. If you plan to serve it with chips, consider cutting the onion soup mix in half or deleting it altogether.
Dial up the spiciness of this dish by adding habanero or similar hot sauce.
- 4-5 pounds boneless skinless chicken breasts or thighs
- ½-1 package onion soup mix (cut in half or omit for less sodium)
- 1 package ranch dressing mix
- 1 package bacon bits
- 1 block cream cheese
- 1 stick butter
- 1 bottle buffalo hot wing sauce
- Prepare your heating source. This chicken recipe can be baked on a grill or with at least 23 prepared charcoal briquettes under and on the pot.
- Lined your Dutch oven with parchment or foil.
- Place the chicken in the bottom of the pot.
- Sprinkle the onion soup mix, ranch mix, and bacon bits on the chicken.
- Chop up the cream cheese and butter and place them in the pot.
- Pour the buffalo sauce on top of the chicken.
- Put the lid on the pot.
- Bake at 325° for 90-120 minutes.
Charcoal Instructions: Place 7 coals in a circle under the pot and 16 in the lid, rotating the lid and pot a quarter turn in opposite directions every 15 minutes. Replace or add more coals as needed.
Grill Instructions: Place the covered pot on a grill set on low heat and close the lid.
- The chicken is done when the interior temperature reaches 165°. If you do not have a meat thermometer, you can tell it is done when it easily pulls apart.
- Use tongs or two forks to shred the chicken.
- Stir to mix the chicken with the sauce.
- Serve on toasted buns, inside tortillas, or dip with tortilla chips.
Either chicken breasts or thighs are good choices recipe. While breasts can dry out when baked, these stay moist as they swim in the sauce.