Pineapple Hickory BBQ Chicken Wings: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use chicken wingettes and drumettes that are similar in size so they cook evenly. If using whole wings, cut them at the joints and trim any excess skin.

The pineapple chunks should be well-drained but not rinsed—the juice is part of the sauce. If you prefer a thicker glaze, remove the lid for the last 15 minutes of cooking and let the sauce reduce.

This recipe is endlessly adaptable. For a spicier version, add a teaspoon of chipotle powder or a few dashes of hot sauce along with the BBQ sauce.

For a more tropical twist, add a tablespoon of soy sauce and a teaspoon of grated ginger. The slow cooker does all the work, but the flavor combinations are yours to explore.

Variations

• Spicy Pineapple Wings: Add 1 tablespoon sriracha or your favorite hot sauce to the BBQ sauce before pouring over the chicken. For extra heat, sprinkle 1/2 teaspoon cayenne pepper over the wings before cooking.
• Hawaiian Style: Stir in 1/2 cup diced red bell pepper and 1/4 cup chopped green onions along with the pineapple. The peppers add color and a fresh crunch that complements the sweet-and-smoky sauce.
• Garlic-Ginger Twist: Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger to the sauce mixture. This adds an aromatic depth that pairs beautifully with the pineapple and BBQ.
• Smoky Bourbon Version: Replace 1/4 cup of the BBQ sauce with bourbon or whiskey. The alcohol cooks off, leaving a rich, smoky complexity. Add 1 tablespoon brown sugar to balance the bitterness.

Storage and make-ahead

Fridge

Store leftover wings in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet until warmed through.

Freezer

Freeze cooked wings 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 10-15 minutes, or in the microwave in 30-second increments until hot.

Store leftover chicken wings and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in the microwave or in a skillet over medium heat until warmed through.

This dish is perfect for meal prep. Cook the wings as directed, then let them cool completely before storing in the refrigerator. The wings can be made up to 3 days ahead and reheated gently. The sauce can also be made ahead and stored separately—just combine all the sauce ingredients and refrigerate for up to a week.

Serving ideas

Serve the wings over a bed of steamed jasmine rice, with extra sauce spooned over the top. The rice soaks up the sweet-and-smoky glaze, making every bite satisfying.

For a complete meal, add a simple green salad or steamed broccoli on the side. The dish is hearty enough to stand alone, but the rice is a must for soaking up the sauce.

For a fun presentation, serve the wings on a large platter with the pineapple chunks scattered around, and let everyone help themselves. Provide plenty of napkins—the sauce is sticky and delicious.

If you're serving a crowd, double the recipe and use a larger slow cooker, or cook in batches. The wings are just as good at room temperature, making them great for parties.

Frequently asked questions

Recipe card

Pineapple Hickory BBQ Chicken Wings: 5-Ingredient Crockpot Dinner

Prep 5 minCook 4 hTotal 4 h 5 minServes 4

Ingredients

• 2 lb chicken wingettes and drumettes
• 20 oz pineapple chunks in juice, undrained
• 1 1/2 cups hickory brown sugar BBQ sauce
• Cooked jasmine rice, for serving

Instructions

1. Place the chicken wingettes and drumettes in the slow cooker insert in a single layer. Pour the pineapple chunks with their juice over the chicken. Drizzle the hickory BBQ sauce evenly over the top, making sure the sauce coats the chicken and pineapple as much as possible.
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) in the thickest part of the meat, away from the bone. The sauce will be bubbling and slightly thickened.
3. Spoon the cooked chicken wings and pineapple over a bed of steamed jasmine rice. Ladle extra sauce from the slow cooker over the top. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

24 g

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