Peach Bourbon Glazed Chicken Wings: 5-Ingredient Crockpot Tips, FAQ & printable recipe

Tips for success

To get the most flavor from the bourbon BBQ glaze, choose one with a deep molasses profile and a hint of smoke. If you want a more pronounced bourbon taste, stir in an extra tablespoon of bourbon during the last 30 minutes of cooking—the alcohol will mostly cook off, leaving just the warm, oaky essence.

For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the glaze before pouring it over the chicken.

The sauce is the star here, so do not waste a drop. After removing the wings, let the sauce settle and skim off any excess fat with a spoon. If it is too thin, simmer it on the stovetop for a few minutes to reduce.

You can also use an immersion blender to puree the peaches into the sauce for a smoother texture, though leaving them whole adds a lovely rustic feel. Serve the extra sauce on the side for dipping.

Variations

• Spicy Peach Bourbon Wings: Add 1 teaspoon of chipotle powder or a minced fresh jalapeño to the glaze for a smoky heat that balances the sweetness. You can also drizzle with hot honey before serving for extra kick.
• Maple-Orange Glaze: Replace the brown sugar with maple syrup and add 2 tablespoons of orange juice and 1 teaspoon of orange zest. The citrus brightens the rich flavors and pairs beautifully with the bourbon.
• Peach Bourbon Chicken Thighs: Swap the wings for bone-in, skinless chicken thighs. Cook on LOW for 5-6 hours until tender. The sauce will be even richer with the extra meaty flavor.
• Vegetarian Peach Bourbon Jackfruit: Use 2 cans of young jackfruit in brine, rinsed and shredded, in place of chicken. Cook on LOW for 3-4 hours. The jackfruit soaks up the glaze and has a meaty texture.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze cooked wings in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes or in the microwave in 30-second bursts until hot.

Store leftover wings and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making them even more delicious the next day. Reheat gently in the microwave or in a skillet over medium heat until warmed through. The sauce may thicken when chilled; add a splash of water or chicken broth to loosen it if needed.

This recipe is perfect for making ahead. Assemble the ingredients in the slow cooker insert and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cook time because you are starting from cold.

Alternatively, cook the wings fully, then cool and refrigerate for up to 3 days. Reheat gently on the stovetop or in the oven at 350°F (175°C) until hot.

Serving ideas

These wings are incredibly versatile. Serve them over creamy garlic mashed potatoes to soak up the luscious sauce, as shown in the video. They are also fantastic with rice, polenta, or crusty bread.

For a lighter option, pair them with a crisp green salad or roasted vegetables. The sweet and savory flavor profile works well with tangy coleslaw or pickled onions to cut through the richness.

For a party or game-day spread, serve the wings as an appetizer with toothpicks and plenty of napkins. They can be kept warm in the slow cooker on the LOW setting for up to 2 hours after cooking—just stir occasionally to prevent sticking. Garnish with sliced green onions or chopped fresh parsley for a pop of color, if you like. The leftovers are just as good cold, straight from the fridge.

Frequently asked questions

Recipe card

Peach Bourbon Glazed Chicken Wings: 5-Ingredient Crockpot

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 1 cup sliced freestone peaches (fresh or canned, drained)
• 1/2 cup bourbon molasses BBQ glaze
• 1/4 cup dark brown sugar, packed

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk, soy, gluten, sulfites

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

38 g

Fat

27 g

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