Apricot Bourbon BBQ Crockpot Wings: 10-Minute Prep Tips, FAQ & printable recipe

Tips for success

For the most tender wings, always cook on low. The low, slow heat breaks down collagen and fat, making the meat incredibly juicy. If you're short on time, high heat works, but check doneness earlier. To get a caramelized, slightly charred finish, transfer the cooked wings to a baking sheet and broil for 2–3 minutes until the sauce bubbles and darkens. This adds a nice smoky edge without drying out the meat.

If the sauce is too thin for your liking, remove the wings and pour the sauce into a small saucepan. Simmer over medium heat, stirring occasionally, until it reduces and thickens—about 5–10 minutes.

You can also mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce, then simmer. For a deeper bourbon flavor, add an extra tablespoon of bourbon to the sauce during the last 30 minutes of cooking. Always check that your BBQ glaze is gluten-free if needed.

Variations

• Spicy Sriracha Version: Add 1–2 tablespoons of sriracha or your favorite hot sauce to the glaze mixture before cooking. The heat balances the sweetness beautifully. Garnish with sliced green onions and sesame seeds before serving.
• Peach Bourbon Wings: Replace the apricot preserves with peach preserves or peach jam. The flavor is slightly more floral and juicy. You can also add a chopped fresh peach during the last 30 minutes of cooking for extra texture.
• Maple-Orange Glaze: Swap the apricot preserves for orange marmalade and use maple syrup instead of brown sugar. The bourbon glaze can be replaced with a smoky BBQ sauce. The citrus and maple create a bright, autumn-inspired flavor.
• Honey-Garlic Twist: Use honey instead of brown sugar, and add 3–4 minced garlic cloves to the slow cooker. The garlic infuses the sauce with savory depth. Reduce the bourbon glaze to 1/4 cup and add 1/4 cup soy sauce (or tamari for gluten-free) for an Asian-inspired version.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it cools—add a splash of water when reheating.

Freezer

Freeze cooked wings in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, or in the microwave in 30-second bursts. For crispiness, broil for 2–3 minutes after reheating.

Store leftover wings in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. To reheat, place the wings in a saucepan over medium-low heat with a splash of water or chicken broth, or microwave in 30-second bursts until hot.

You can also reheat in a 350°F (175°C) oven for 10–15 minutes. The wings freeze well for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.

You can assemble the uncooked wings and sauce in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking. When ready to cook, simply place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time if starting from cold.

The cooked wings also keep well in the fridge for a few days and make excellent leftovers. For a party, you can cook the wings a day ahead and reheat gently in the slow cooker on low for 1–2 hours before serving.

Serving ideas

Serve these wings as a main course with creamy garlic mashed potatoes, as shown in the video, or over rice or egg noodles to soak up the sauce. A crisp green salad with a tangy vinaigrette would cut through the sweetness nicely.

For a game-day spread, serve them alongside celery sticks and blue cheese or ranch dressing—though the wings are plenty flavorful on their own. The sauce is also delicious spooned over roasted vegetables.

For a more substantial meal, pile the wings onto toasted buns with a bit of coleslaw for a pulled-chicken-style sandwich. Or serve them over cheesy grits for a Southern twist. The sticky sauce pairs well with pickled onions or jalapeños to add brightness and heat. Leftover sauce can be tossed with shredded chicken or used as a glaze for grilled pork. These wings are versatile and sure to be a hit wherever they're served.

Frequently asked questions

Recipe card

Apricot Bourbon BBQ Crockpot Wings: 10-Minute Prep

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 1 cup apricot preserves
• 1 cup diced sweet onion (about 1 medium)
• 1/2 cup bourbon molasses BBQ glaze
• 1/4 cup dark brown sugar, packed

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.