Apricot Bourbon BBQ Crockpot Wings: 10-Minute Prep Step-by-step instructions

Before you start

Before starting, make sure the chicken wingettes and drumettes are thawed if they were frozen. Dice the sweet onion into small, even pieces so they soften and melt into the sauce. Measure out the apricot preserves, bourbon molasses BBQ glaze, and brown sugar so everything is ready to go.

Have a 6-quart slow cooker clean and ready. There's no need to preheat or grease the insert. You'll also want a serving platter and maybe a slotted spoon for lifting the wings out at the end. If you plan to thicken the sauce, have a small saucepan on hand.

Instructions

Layer and Forget

1. 1Layer the Ingredients
   Place the split chicken wingettes and drumettes in the bottom of a 6-quart slow cooker in a single layer if possible. Spoon the apricot preserves over the chicken, then scatter the diced sweet onion evenly on top.
   Look for The chicken pieces should be coated with the preserves and onion.
   Tip If the wings overlap, that's fine—they will cook down.
2. 2Add the Glaze and Sugar
   Pour the bourbon molasses BBQ glaze over the onion and chicken, then sprinkle the packed dark brown sugar over the top. Do not stir—the layers will meld as they cook.
   Look for The top should be covered with the glaze and sugar.
   Tip Resist stirring; the sugar will dissolve into the sauce.

At the end of this phase, the chicken is nestled in the slow cooker with the apricot preserves, onion, glaze, and brown sugar layered on top. The ingredients look vibrant and colorful—the preserves are a bright golden, the onion is white and crisp, and the brown sugar is a dark, speckled blanket. Nothing is stirred, and the slow cooker is covered and ready to go. The prep is done in under 10 minutes, and you can walk away.

Slow-Cook to Tender

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 4 hours, or on high for 2 1/2 to 3 hours, until the chicken is fork-tender and the internal temperature reaches 165°F (74°C) in the thickest part of the wings.
   Look for The wings will be very tender and the sauce will be bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low yields the most tender wings.
4. 4Thicken the Sauce (Optional)
   If the sauce seems thin after cooking, remove the wings to a plate and transfer the sauce to a small saucepan. Simmer over medium heat for 5–10 minutes until thickened, then return the wings to the sauce.
   Look for The sauce should coat the back of a spoon.
   Tip This step is optional but gives a glossier finish.

After several hours, the slow cooker is bubbling gently, and the kitchen smells like sweet bourbon and caramelized onion. The chicken is deeply browned and glistening, and the sauce has turned a rich amber color.

The wings are fork-tender—you can easily twist a drumette with a fork. The onion has softened and become translucent, melding into the sauce. The sauce is thick enough to coat a spoon, and the chicken is cooked through to 165°F (74°C).

Plate and Serve

5. 5Serve and Garnish
   Using a slotted spoon, transfer the wings to a serving platter. Spoon the thickened sauce over the top. Serve hot, optionally over creamy garlic mashed potatoes.
   Look for The wings should be glistening with the sticky sauce.
   Tip For extra caramelization, broil the wings for 2–3 minutes after saucing.

The wings are now plated, either on a serving platter or over a bed of creamy mashed potatoes. The sauce is thick and sticky, clinging to each piece. The golden apricot-onion ribbons are visible among the wings, adding a touch of elegance. The porcelain plate clinks softly as you set it down. The wings are glossy and irresistible, with a deep caramelized color. Serve immediately while hot, and watch them disappear.

Common mistakes

One common mistake is stirring the ingredients after adding them—this can break up the chicken and make the sauce cloudy. Resist the urge! Another is overcooking on high for too long, which can dry out the wings even in a slow cooker; low and slow is best.

Using a BBQ glaze that is too thin can result in a watery sauce; look for a thick, molasses-based glaze. Also, don't skip the onion—it adds essential savory balance. Finally, if you're thickening the sauce, don't boil it too hard or it can become syrupy and overly sweet.

How to tell it’s done

The wings are done when they are fork-tender and the internal temperature reaches 165°F (74°C) in the thickest part, avoiding bone. The sauce should be bubbling and slightly thickened, and the wings should look glossy and sticky. If you insert a fork into a wing, it should twist easily and the meat should pull away from the bone.

The onion will have softened and become translucent, almost melting into the sauce. The aroma will be intensely sweet and savory. If the sauce seems thin, you can simmer it on the stovetop for a few minutes to reduce and thicken.

• Poultry: 165°F (74°C) in the thickest part