Slow-Cooker Bourbon Glazed Chicken Wings

These slow-cooker bourbon glazed chicken wings are the definition of set-it-and-forget-it. Just toss chicken wings, fresh ginger, scallions, bourbon BBQ glaze, and brown sugar into the slow cooker, then walk away.

Hours later, you’ll have sticky, tender wings coated in a rich, sweet-tangy lacquer that’s perfect for weeknight dinners or game-day spreads. The slow cooker does all the work, turning simple ingredients into a deeply flavorful dish with almost no effort.

This recipe delivers everything you want from a slow-cooker meal: minimal prep, maximum flavor, and a hands-off cooking process that fills your kitchen with an irresistible aroma.

The combination of bourbon, molasses, ginger, and scallions creates a sweet-savory glaze that clings to every wing, while the slow, gentle heat renders the chicken impossibly tender. Serve these wings over creamy mashed potatoes or with crusty bread to soak up every last drop of the sauce.

Ingredients

Why this recipe works

The slow cooker’s low, steady heat breaks down the connective tissue in the chicken wings, making them fall-off-the-bone tender without any babysitting.

The bourbon glaze and brown sugar melt together, creating a thick, sticky sauce that coats each wing as it simmers. The ginger and scallions infuse the dish with fresh, aromatic notes that cut through the sweetness, balancing the richness.

Because the ingredients are simply layered in the slow cooker, there’s no searing, stirring, or monitoring required. The flavors meld and deepen over hours, producing a complex sauce that tastes like it simmered all day—because it did. This method is forgiving, too: you can leave it on low while you work, run errands, or relax, and dinner will be ready when you are.

Notes and substitutions

Look for split chicken wingettes and drumettes, which are already cut and ready to cook. Fresh ginger and scallions are essential; they add brightness that balances the sweet glaze.

For the bourbon BBQ glaze, choose a high-quality store-bought version or make your own with bourbon, ketchup, and molasses. Dark brown sugar adds deeper molasses notes, but light brown sugar works too.

This recipe is naturally gluten-free if you use a gluten-free bourbon BBQ glaze (check the label). The bourbon in the glaze is cooked down, but if you prefer no alcohol, substitute apple juice or chicken broth. For a spicier kick, add a pinch of cayenne or a few dashes of hot sauce to the glaze before cooking.

• bourbon BBQ glaze: Use 1/2 cup of your favorite store-bought bourbon barbecue sauce or a mix of 1/3 cup ketchup, 2 tbsp bourbon, 1 tbsp molasses, and 1 tsp Worcestershire sauce.
• dark brown sugar: Light brown sugar or coconut sugar can be used in equal measure.
• chicken wingettes and drumettes: Use 2 lb of chicken drumsticks or thighs; adjust cooking time to 4 hours on low.

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Serving spoon
• Serving plate