Apricot Hickory BBQ Chicken Wings: 10-Minute Prep Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful wings, choose a BBQ sauce that lists molasses or brown sugar as one of the first ingredients—it will caramelize beautifully in the slow cooker.

If you prefer a spicier kick, stir in a teaspoon of hot sauce or a pinch of cayenne pepper along with the other ingredients. You can also add a splash of apple cider vinegar at the end to brighten the sauce. Serve the wings with extra sauce on the side for dipping.

To make the dish even easier, you can assemble everything in the slow cooker insert the night before and store it in the refrigerator. In the morning, simply place the insert in the slow cooker and turn it on.

If you're short on time, you can cook the wings on high for 2 to 3 hours instead of low for 4 hours, but the low setting yields more tender results. For a thicker glaze, remove the chicken and reduce the sauce on the stovetop for a few minutes.

Variations

• Spicy Apricot Wings: Add 1 teaspoon of sriracha or your favorite hot sauce to the BBQ sauce before pouring over the chicken. The heat balances the sweetness of the apricot preserves and adds a pleasant kick.
• Peach BBQ Wings: Substitute peach preserves for the apricot preserves. The flavor is slightly more floral and sweet, pairing beautifully with the smoky hickory sauce.
• Honey-Garlic Wings: Replace the apricot preserves with honey, and add 3 cloves of minced garlic to the slow cooker. This creates a sticky, savory-sweet glaze with a garlicky punch.
• Orange-Hickory Wings: Use orange marmalade instead of apricot preserves for a citrusy twist. The bright orange flavor cuts through the smoky sauce and adds a refreshing note.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until hot.

Freezer

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

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or in the microwave in 1-minute intervals until hot. Add a splash of water if the sauce seems too thick.

Store leftover wings in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over medium heat until warmed through. The sauce will thicken as it cools, so you may want to add a splash of water or chicken broth when reheating to loosen it.

You can assemble the raw ingredients in the slow cooker insert up to 24 hours ahead and keep it covered in the refrigerator. When ready to cook, place the insert in the slow cooker and cook on low for 4 hours.

If the insert is cold, you may need to add 30 minutes to the cooking time. This make-ahead option is perfect for busy mornings.

Serving ideas

Serve these wings over steamed jasmine rice to soak up the extra sauce, or alongside coleslaw and cornbread for a Southern-inspired meal. They also work well as a party appetizer—just set out a platter with toothpicks and extra napkins. The sticky glaze is delicious, so consider providing small bowls of sauce for dipping.

For a complete dinner, add a simple green salad or roasted vegetables on the side. The wings are rich and satisfying, so pair them with something light and fresh.

If serving as a main, plan for about 4 to 5 wings per person, depending on appetite. Garnish with sliced green onions or sesame seeds if you like, though the video keeps it simple.

Frequently asked questions

Recipe card

Apricot Hickory BBQ Chicken Wings: 10-Minute Prep Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 1/2 cup apricot preserves
• 1 medium Vidalia onion, diced
• 1 cup hickory brown-sugar BBQ sauce

Instructions

1. Place the split chicken wingettes and drumettes in the bottom of a 6-quart slow cooker. Spoon the apricot preserves over the chicken, then scatter the diced Vidalia onion on top. Pour the hickory brown-sugar BBQ sauce over everything, making sure the chicken is well coated.
2. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through. The sauce will bubble and thicken as the wings release their juices.
3. Using tongs, transfer the wings to a serving platter or a plate of steamed jasmine rice. Spoon the extra sauce from the slow cooker over the top. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

38 g

Fat

28 g

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