Bell Pepper Bourbon Glazed Chicken Wings: Easy Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender wings, cook on LOW rather than HIGH. The longer, gentler cooking time breaks down collagen more effectively, resulting in meat that falls off the bone.

If you're short on time, HIGH works, but check the wings at the lower end of the time range to prevent them from drying out. Always let the chicken rest for a few minutes before serving to allow the juices to redistribute.

To get extra-sticky wings, after simmering the sauce, return the wings to the slow cooker and toss them in the thickened sauce. Set the slow cooker to WARM for 10-15 minutes, then serve.

This extra step allows the sauce to cling to every nook and cranny. If you like a bit of heat, add a pinch of cayenne or a dash of hot sauce to the glaze before cooking.

Variations

• Spicy Bourbon Wings: Add 1-2 teaspoons of sriracha or your favorite hot sauce to the bourbon BBQ glaze before pouring over the chicken. Increase the brown sugar to 1/3 cup to balance the heat with extra sweetness.
• Honey Bourbon Wings: Replace the brown sugar with 1/4 cup honey for a lighter, floral sweetness. Stir the honey into the BBQ glaze before adding to the slow cooker. This variation is less molasses-forward and slightly more delicate.
• Smoky Chipotle Wings: Add 1-2 minced chipotle peppers in adobo sauce to the glaze along with 1 teaspoon of smoked paprika. The smoky heat pairs beautifully with the bourbon and brown sugar, giving the wings a deeper, more complex flavor.
• Citrus Bourbon Wings: Add the zest and juice of one orange to the slow cooker along with the other ingredients. The bright citrus notes cut through the richness of the bourbon glaze and add a refreshing twist.

Storage and make-ahead

Fridge

Refrigerate leftovers in a sealed container for up to 4 days. Reheat gently, adding a splash of water if the sauce has thickened too much.

Freezer

Freeze cooked wings and sauce 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 15-20 minutes, or on the stovetop over medium-low heat until warmed through. Avoid microwaving to keep the coating crisp.

Store leftover chicken wings and vegetables in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen it.

This recipe is ideal for making ahead. Cook the wings as directed, then cool and refrigerate in an airtight container for up to 3 days. Reheat gently in a slow cooker on LOW or in a 350°F (175°C) oven until warmed through. The flavors meld even more overnight, making leftovers taste even better.

Serving ideas

Serve these bourbon glazed wings over creamy garlic mashed potatoes, as shown in the video, to soak up the extra sauce. The sweetness of the glaze pairs beautifully with the savory potatoes.

For a lighter option, serve over rice or quinoa, or alongside steamed green beans or a crisp coleslaw. The dish is hearty enough to be a main course for four, or you can double the recipe for a crowd.

For a game-day appetizer, skip the potatoes and serve the wings as finger food with plenty of napkins. The sticky glaze is a hit with guests, and the slow cooker keeps them warm for hours.

Garnish with sliced scallions or sesame seeds if desired, though the recipe is delicious as-is. Pair with cold beer or a bourbon cocktail to echo the smoky sweetness.

Frequently asked questions

Recipe card

Bell Pepper Bourbon Glazed Chicken Wings: Easy Slow Cooker Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 3 sliced bell peppers (red, yellow, green)
• 1 sweet onion, cut into wedges
• 1 cup bourbon 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. 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.
2. 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).
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

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