Apricot Bourbon BBQ Crockpot Wings: 10-Minute Prep

These apricot bourbon BBQ chicken wings are the ultimate set-it-and-forget-it dinner. With just a handful of ingredients and 10 minutes of prep, the slow cooker transforms simple wings into sticky, sweet, and deeply savory bites.

The combination of apricot preserves, sweet onion, and bourbon molasses glaze creates a rich, glossy lacquer that clings to every piece. Perfect for game day, a casual weeknight, or when you want a crowd-pleaser without the fuss. Serve them over creamy mashed potatoes or with crusty bread to soak up every drop.

This recipe is all about simplicity and big flavor. You literally dump everything into the Crockpot—chicken wings, apricot preserves, diced onion, bourbon BBQ glaze, and brown sugar—then walk away. Hours later, you return to fall-apart-tender wings bathed in a thick, bubbling sauce that smells incredible.

The slow cooking renders the chicken impossibly tender while the sugars caramelize and meld into a sticky, sweet-tangy glaze. It's the kind of meal that feels special but requires almost no effort, and it's guaranteed to become a regular in your rotation.

Ingredients

Why this recipe works

The slow cooker does all the work here. Cooking the wings on low for several hours breaks down the connective tissue, leaving the meat so tender it nearly falls off the bone. The gentle heat also allows the flavors from the apricot preserves, onion, and bourbon glaze to meld and deepen without scorching. Because everything is layered and not stirred, each ingredient contributes its own character to the final sauce, which thickens naturally as the sugars reduce.

The combination of sweet and savory is what makes this dish so addictive. Apricot preserves bring a bright, fruity sweetness that balances the smoky, molasses-laced bourbon glaze. The onion adds a subtle savory depth that rounds everything out, while the brown sugar helps create that signature sticky lacquer. This is a sauce that coats every wing beautifully and tastes like it simmered for hours—because it did, but without any babysitting.

Notes and substitutions

For the best results, use split chicken wingettes and drumettes—they're already the perfect size for slow cooking and eating. If you can only find whole wings, cut them at the joints yourself. Sweet onion like Vidalia adds a mild, sweet flavor; a yellow onion will also work, though you might want to add a pinch of sugar.

The bourbon molasses BBQ glaze is a key flavor component—look for one that lists bourbon and molasses as ingredients. If you can't find it, mix regular BBQ sauce with a tablespoon of molasses.

This recipe is naturally gluten-free if you check your BBQ glaze and preserves for gluten-free certification. The bourbon glaze may contain gluten in some brands, so read labels if needed. The dish is not dairy-free due to the optional mashed potatoes serving suggestion, but the wings themselves are dairy-free.

For a thicker sauce, you can remove the wings after cooking and simmer the sauce on the stovetop to reduce it. The recipe is very forgiving—feel free to adjust the amount of brown sugar to your taste.

• bourbon molasses BBQ glaze: Use a regular bourbon BBQ sauce plus 1 tablespoon molasses. Or substitute with a smoky honey BBQ sauce.
• apricot preserves: Peach or orange marmalade work well for a similar sweet-tart flavor.
• sweet onion: Yellow or white onion can be used; add a pinch of sugar to mimic sweetness.
• dark brown sugar: Light brown sugar or coconut sugar (though not as dark) can be substituted.

Equipment

• 6-quart slow cooker
• Mixing spoon
• Serving spoon
• Cutting board
• Chef's knife
• Measuring cups