Peach Bourbon Glazed Chicken Wings: 5-Ingredient Crockpot Step-by-step instructions

Before you start

Before you begin, have all your ingredients measured and ready. If using fresh peaches, slice them into 1/2-inch wedges. If using canned, drain them well. Pat the chicken wings dry with paper towels—this helps the sauce cling better. There is no need to brown the wings first; the slow cooker will do the work.

Set out your slow cooker and have your measuring cups handy. This is a true dump-and-go recipe, so the only prep is measuring and layering. You will also want to have your serving platter and any sides, like creamy mashed potatoes, ready before the wings finish cooking.

Instructions

Layer Everything in the Crockpot

1. 1Layer the Ingredients
   Place the split chicken wingettes and drumettes in the slow cooker in a single layer. Scatter the sliced freestone peaches evenly over the chicken. Drizzle the bourbon molasses BBQ glaze over the top, then sprinkle with the dark brown sugar. Do not stir.
   Look for The chicken is covered with peaches, glaze, and sugar in distinct layers.
   Tip For even cooking, arrange the wings in a single layer if possible; overlapping is fine but may extend cook time.

At the end of this phase, you have a raw chicken and peach layer covered in a dark, sticky glaze with brown sugar sprinkled on top. The ingredients are not mixed, but the sauce and sugar will melt during cooking.

The chicken should be arranged evenly so it cooks uniformly. There is no need to stir; just ensure everything is coated with the glaze as much as possible. The slow cooker is ready to be turned on.

Slow-Cook Until Tender

2. 2Slow-Cook to Tender
   Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 to 3 hours, until the chicken is fork-tender and the internal temperature reaches 165°F (74°C). Do not open the lid during the first 3 hours to keep the heat steady.
   Look for The sauce is bubbling and the wings are glistening with a thick lacquer.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If using a newer slow cooker that runs hot, check at the lower end of the time range.

After 4 hours on LOW, the kitchen smells sweet and smoky. The sauce is bubbling gently around the edges, and the wings are glistening with a deep amber lacquer. The peaches have softened and released their juices, creating a syrupy base. The chicken is fork-tender, and the internal temperature registers 165°F (74°C). The sauce has thickened enough to coat a spoon. This is the moment to serve.

Plate and Glaze

3. 3Serve with Mashed Potatoes
   Using tongs or a slotted spoon, transfer the glazed wings and peaches to a serving platter. Spoon some of the thickened sauce over the top. Serve immediately over creamy garlic mashed potatoes, if desired.
   Look for The wings are sticky and glossy, with the sauce clinging to every piece.
   Tip Skim excess fat from the sauce before serving for a cleaner finish.

The wings are transferred to a platter, each piece coated in a glossy, sticky glaze. The peaches are soft and caramelized, adding sweetness. The sauce is thick and clings to the spoon. If serving with mashed potatoes, the wings rest on a creamy bed, and a final spoonful of sauce is drizzled over the top. The dish looks and smells irresistible, ready to be devoured.

Common mistakes

One common mistake is opening the slow cooker too often to check on the food. Every time you lift the lid, heat escapes, which can extend cooking time. Trust the recipe and keep the lid on until the minimum cooking time is reached. Another pitfall is using frozen peaches—they release too much water and can make the sauce thin.

Always thaw and drain them first. Finally, do not skip the brown sugar; it is essential for the caramelized glaze. If you are using a leaner cut of chicken, be careful not to overcook, as it can dry out, but wings have enough fat to stay moist.

How to tell it’s done

The wings are done when they are fork-tender and the internal temperature reaches 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the meat without touching bone. The sauce should be bubbly and thickened, coating the wings in a glossy lacquer.

The peaches should be soft but still hold their shape. If the sauce seems thin, let it cook uncovered for an additional 15-20 minutes on HIGH to reduce. Remember that the wings will continue to absorb the sauce as they rest, so they will only get more flavorful.

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