Mango Bourbon BBQ Wings: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before starting, ensure the chicken wings are thawed if previously frozen. Pat them dry with paper towels to help the glaze adhere. Dice the red bell pepper into 1/2-inch pieces and cut the mango into similar-sized cubes.

Measure out the bourbon BBQ glaze and brown sugar. Have a 6-quart slow cooker ready. No other prep is needed; this recipe truly is a 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 an even layer. Scatter the ripe mango cubes and diced red bell pepper over the chicken. Pour the bourbon molasses BBQ glaze over everything, then sprinkle with the packed dark brown sugar. Do not stir.
   Look for The chicken is nestled under a colorful layer of mango, pepper, and glaze.
   Tip Keep the ingredients in distinct layers for even cooking; the sauce will blend as it simmers.
2. 2Cover and cook on low
   Cover the slow cooker with the lid and cook on low for 4 hours, or until the chicken is tender and cooked through. Avoid opening the lid during cooking to maintain steady heat.
   Look for The sauce will bubble gently around the edges after about 2 hours.
   Tip If using frozen chicken, add 1 hour to the cooking time.

The raw ingredients are layered in the slow cooker, with the chicken on the bottom, then mango, pepper, glaze, and brown sugar. The cooker is set to low, and the lid is on.

During the first hours, the aroma of bourbon and mango will fill the kitchen. The sauce will begin to bubble around the edges, and the chicken will slowly turn opaque.

Check and Thicken

3. 3Check for doneness
   After 4 hours, check that the chicken is cooked through by inserting an instant-read thermometer into the thickest part of a wing, avoiding the bone. The temperature should read at least 165°F (74°C). The meat should be tender and pulling away from the bone.
   Look for The thermometer reads 165°F (74°C) and the meat is easily pierced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If not done, cover and cook for 30 more minutes, then check again.
4. 4Thicken the glaze (optional)
   If the sauce is thinner than desired, remove the chicken and vegetables to a platter and keep warm. Transfer the sauce to a small saucepan and simmer over medium heat for 5-8 minutes, until reduced and glossy. Return the sauce to the slow cooker and toss gently to coat.
   Look for The sauce coats the back of a spoon and has a syrupy consistency.
   Tip This step is optional; the sauce will thicken slightly as it stands.

After 4 hours, the chicken is tender and the sauce has reduced slightly. The internal temperature reads 165°F (74°C). The mango cubes are soft, and the pepper is tender. If the sauce is too thin, it is simmered on the stovetop to a syrupy consistency. The wings are glossy and sticky, coated with a deep amber glaze.

Serve

5. 5Serve over mashed potatoes
   Spoon the mango bourbon glazed chicken wings over a bed of creamy garlic mashed potatoes. Use a serving spoon to lift the wings and vegetables, letting the extra glaze drizzle over the top. Serve immediately.
   Look for The wings are sticky and glossy, with mango and pepper pieces clinging to the meat.
   Tip For a lighter option, serve over rice or with crusty bread to soak up the sauce.

The wings are plated over creamy mashed potatoes, with mango and pepper pieces spooned on top. The glaze drizzles over the sides, and the dish is steaming hot. The texture is sticky and tender, with the sweet and savory flavors balanced. The presentation is rustic but appealing, perfect for a family dinner or casual gathering.

Common mistakes

Avoid opening the slow cooker lid too often, as this releases heat and extends cooking time. Do not stir the ingredients during cooking; the layers help the chicken cook evenly and the sauce to develop.

If the wings are not fully cooked after 4 hours, continue cooking in 30-minute increments. Overcooking can make the chicken dry, so rely on a thermometer rather than time alone.

How to tell it’s done

The wings are done when the internal temperature reaches 165°F (74°C) in the thickest part, avoiding bone. The meat should be tender and easily pull away from the bone.

The sauce should be bubbly and slightly thickened, coating the wings with a sticky glaze. If the sauce seems thin, simmer it on the stovetop to reduce. The mango cubes should be soft but not mushy, and the peppers tender-crisp.

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