Slow-Cooker Bourbon Glazed Chicken Wings

These slow-cooker bourbon glazed chicken wings are the ultimate hands-off dinner. Just layer the wings with whole garlic cloves and scallions, pour over a rich bourbon BBQ glaze, sprinkle with brown sugar, and let the slow cooker do the work.

The result is sticky, tender, fall-off-the-bone chicken with a sweet-savory lacquer that’s impossible to resist. Perfect for busy weeknights or game-day gatherings, this recipe requires minimal prep and delivers maximum flavor.

Who doesn’t love chicken wings that are tender, sticky, and packed with flavor? This slow-cooker version takes all the fuss out of making wings at home. No frying, no grilling, no constant attention. Just dump everything into the crockpot, walk away, and come back to a bubbling pot of bourbon-glazed goodness.

The whole garlic cloves become sweet and buttery as they cook, while the scallions add a fresh note that balances the rich sauce. Serve them over mashed potatoes or with crusty bread to soak up every last drop.

Ingredients

Why this recipe works

The slow cooker is the perfect tool for chicken wings. The low, steady heat breaks down the connective tissue in the meat, making it incredibly tender and juicy. Cooking the wings in the glaze allows the flavors to penetrate deep into the meat, while the sugars in the bourbon BBQ glaze and brown sugar caramelize and thicken into a sticky lacquer that clings to every wing.

The whole garlic cloves are a hidden gem. As they cook slowly in the sauce, they transform into sweet, buttery confit-like morsels that are almost as good as the wings themselves. The scallions add a mild onion flavor that brightens the dish. This method is foolproof: no marinating, no basting, no watching. The slow cooker does everything, and the result is consistently delicious.

Notes and substitutions

For the best flavor, use a good-quality bourbon BBQ glaze. Look for one that has a balance of sweet and smoky notes. If you prefer a stronger bourbon flavor, you can add a splash of bourbon whiskey along with the glaze, but keep in mind that alcohol doesn’t cook off completely in the slow cooker.

Dark brown sugar adds a deeper molasses flavor; light brown sugar will work too, but the color and taste will be slightly milder.

This recipe calls for split chicken wingettes and drumettes, which are often sold together as party wings. If you can only find whole wings, simply cut them at the joints to separate the drumette and wingette.

The skin will not be crispy in the slow cooker, but the meat will be incredibly tender. If you want crispy skin, you can finish the wings under the broiler for a few minutes after cooking.

• bourbon BBQ glaze: Use regular BBQ sauce mixed with 2 tablespoons bourbon or apple juice.
• dark brown sugar: Light brown sugar or coconut sugar can be used in equal amounts.
• scallions: Thinly sliced shallots or a small yellow onion, sliced, can replace scallions.
• chicken wingettes: Chicken drumsticks or thighs work well; adjust cooking time as needed.

Equipment

• 6-quart slow cooker
• Mixing spoon
• Serving spoon
• Cutting board
• Chef's knife