Bell Pepper Bourbon Glazed Chicken Wings: Easy Slow Cooker Dinner Step-by-step instructions

Before you start

Before starting, ensure the chicken wingettes and drumettes are fully thawed if previously frozen. Pat them dry with paper towels to help the sauce adhere better.

Slice the bell peppers into 1/2-inch strips and cut the sweet onion into wedges. Measure out the bourbon BBQ glaze and brown sugar. Have your 6-quart slow cooker clean and ready. No other prep is needed—this recipe truly is dump-and-go.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the split chicken wingettes and drumettes in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced bell peppers and sweet onion wedges over the chicken. Pour the bourbon BBQ glaze evenly over the top, then sprinkle with the dark brown sugar. Do not stir.
   Look for The chicken is covered with peppers, onions, glaze, and sugar.
   Tip Keep the chicken in one layer so it cooks evenly.
2. 2Cook Low and Slow
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours. The chicken is done when it is tender and easily pulls away from the bone, and the internal temperature reaches 165°F (74°C).
   Look for The sauce is bubbly and the chicken is tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

At the end of this phase, the slow cooker is filled with raw chicken, peppers, onions, glaze, and brown sugar. The ingredients should be evenly distributed, with the chicken on the bottom and the vegetables on top.

The glaze and sugar form a syrupy layer over everything. The slow cooker is covered and set to cook low and slow.

Thicken and Glaze

3. 3Thicken the Sauce
   Once the chicken is cooked, use tongs to transfer the wings and vegetables to a serving platter. Pour the remaining sauce from the slow cooker into a small saucepan. Simmer over medium-high heat for 5 to 7 minutes, until it thickens slightly and coats the back of a spoon.
   Look for The sauce has reduced and thickened.
   Tip Skim off any excess fat from the sauce before simmering.
4. 4Glaze the Wings
   Brush or spoon the thickened sauce over the chicken wings and vegetables, turning to coat each piece well. Reserve extra sauce for serving at the table.
   Look for The wings are glossy and coated with sauce.
   Tip For extra stickiness, return the glazed wings to the slow cooker on WARM for 10 minutes.

The chicken is cooked and tender, and the sauce has been simmered on the stovetop until thickened. The wings are coated with the glossy sauce, and the peppers and onions are soft and caramelized. The kitchen smells sweet and smoky. The wings are ready for serving or finishing on a platter.

Serve and Enjoy

5. 5Serve with Mashed Potatoes
   Spoon a generous portion of creamy garlic mashed potatoes onto plates. Top with the glazed chicken wings and peppers, and drizzle with additional sauce if desired. Serve hot.
   Look for The dish is plated with mashed potatoes and sauce.
   Tip Pair with a crisp green salad to balance the richness.

The glazed chicken wings and vegetables are plated over creamy mashed potatoes, with extra sauce drizzled on top. The dish is steaming hot, the wings are sticky and tender, and the sauce is thick and shiny. The plate looks and smells irresistible, ready to be devoured.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Resist the urge to peek—trust the slow cooker. Another mistake is overcrowding the slow cooker, which can lead to uneven cooking.

Use a 6-quart model and arrange the wings in a single layer. Finally, don't skip the step of simmering the sauce after cooking; it's essential for achieving that glossy, thick consistency.

How to tell it’s done

The chicken wings are done when they are fork-tender and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part without touching bone.

The meat should easily pull away from the bone, and the sauce should be bubbling and slightly thickened. If the sauce seems too thin, simmer it on the stovetop after removing the chicken to reduce it further.

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