Crockpot Honey Soy Chicken Wings with Vidalia Onions Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If you're using a liner, now's the time to place it. Set out your ingredients—the chicken wings should be thawed if they were frozen.

Slice the onions thinly, mince the garlic, and measure the honey and soy sauce. Having everything prepped and ready will make the assembly quick and easy. You'll also want to have a serving platter and a slotted spoon ready for when the cooking is done.

Instructions

Layer and Sauce

1. 1Layer the Ingredients
   Place the chicken wingettes and drumettes in the bottom of a 6-quart slow cooker. Scatter the sliced Vidalia onions and minced garlic over the chicken.
   Look for The chicken should be in a single layer if possible, with onions and garlic scattered on top.
   Tip No need to stir—layering keeps the onions on top to caramelize as they cook.
2. 2Add the Sauce
   In a small bowl, whisk together the honey and soy sauce. Pour the mixture evenly over the chicken and onions.
   Look for The honey-soy mixture should coat the top of the chicken and onions.
   Tip If honey is too thick, warm it slightly to make pouring easier.

At the end of this phase, the chicken wings are in the slow cooker, topped with onions, garlic, honey, and soy sauce. The ingredients are not stirred, but the sauce should be evenly distributed over the top. The onions and garlic are visible, and the honey-soy mixture is glossy. Take a moment to ensure everything is well coated, then cover and start cooking.

Slow-Cook

3. 3Slow-Cook
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is tender and cooked through. Do not lift the lid during cooking.
   Look for The wings will be falling-off-the-bone tender and the sauce will be bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to peek—each lift of the lid adds 20 minutes of cooking time.

After 4 hours on LOW, the kitchen will smell sweet and savory. The wings are tender, the onions have softened and caramelized, and the sauce is bubbling.

The wings should be easily pierced with a fork, and the sauce should be slightly thickened. If the wings aren't quite tender, cook for another 30 minutes. The internal temperature should reach 165°F (74°C).

Serve

4. 4Finish and Serve
   Using a slotted spoon, transfer the chicken wings and onions to a serving platter. Skim excess fat from the sauce if desired, then spoon the glaze over the wings. Serve hot, over steamed rice if you like.
   Look for The wings are glossy with a sticky amber glaze and the onions are soft and caramelized.
   Tip For a thicker glaze, simmer the sauce in a small saucepan for a few minutes before spooning over.

The wings are transferred to a platter, with the onions and sauce spooned over the top. The wings are glossy and sticky, with a deep amber color. The onions are soft and jammy. If serving over rice, spoon extra sauce over the rice. The dish is ready to serve immediately, garnished with sliced green onions or sesame seeds if desired.

Common mistakes

One common mistake is lifting the lid to check on the wings. Every time you open the slow cooker, you lose heat and add 20 minutes to the cooking time. Trust the process and keep the lid on.

Another mistake is using chicken that isn't fully thawed, which can lead to uneven cooking. Also, be careful not to overcook—while wings are forgiving, they can become mushy if cooked too long. Finally, don't skip skimming the fat if you prefer a cleaner sauce.

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, away from the bone. The sauce should be bubbling and slightly thickened.

If you want a thicker glaze, you can transfer the sauce to a saucepan and simmer it for a few minutes. The onions should be soft and translucent, almost melted into the sauce. The wings should be glossy and sticky, with the sauce clinging to them.

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