Slow-Cooker Bourbon Glazed Chicken Wings Step-by-step instructions

Before you start

Before starting, pat the chicken wings dry with paper towels to help the glaze adhere. Julienne the ginger into thin matchsticks and cut the scallions into 2-inch batons.

Measure out the bourbon BBQ glaze and brown sugar. No need to preheat the slow cooker; just add the ingredients in the order listed. Have a serving plate ready for the finished wings.

Instructions

Layer and Glaze

1. 1Layer the Chicken and Aromatics
   Place the chicken wingettes and drumettes in the slow cooker insert. Scatter the julienned ginger and scallion batons evenly over the chicken.
   Look for The chicken pieces should be in a single layer, with ginger and scallions distributed evenly.
   Tip For even cooking, arrange the wings in a single layer if possible.
2. 2Add the Bourbon Glaze and Brown Sugar
   Pour the bourbon BBQ glaze over the chicken, then sprinkle the brown sugar on top. Do not stir; the glaze and sugar will melt during cooking.
   Look for The chicken is coated with glaze and sugar, creating a sticky sauce as it cooks.
   Tip Avoid stirring to keep the sugar from burning on the bottom.

The raw chicken is tucked into the slow cooker with ginger and scallions scattered on top. The bourbon glaze and brown sugar form a thick, sweet layer over the chicken. The slow cooker is ready to go; the kitchen smells of bourbon and molasses even before cooking begins.

Slow Simmer

3. 3Slow-Cook the Wings
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and the internal temperature reaches 165°F (74°C).
   Look for The wings will be bubbling and the sauce will have thickened slightly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low keeps the wings moist; avoid high heat to prevent toughness.

After 4 hours on low, the sauce is bubbling and the chicken is deeply glazed. The aroma is rich and sweet with a hint of ginger. The wings are tender and the sauce has reduced to a sticky lacquer. The internal temperature should read 165°F (74°C) to ensure safety.

Serve and Enjoy

4. 4Serve the Glazed Wings
   Using a slotted spoon, transfer the wings to a serving plate. Spoon some of the glaze over the top. Serve hot, optionally over creamy mashed potatoes.
   Look for The wings are sticky and glossy, with charred scallions and ginger clinging to them.
   Tip For a thicker glaze, simmer the sauce in a saucepan for 5 minutes before serving.

The glazed wings are transferred to a serving plate, with extra sauce spooned over the top. The dish looks glossy and inviting, with charred scallions and ginger pieces clinging to the chicken. Serve hot, preferably over creamy mashed potatoes to soak up the sauce.

Common mistakes

One common mistake is overcooking the wings on high heat, which can make them tough or dry. Always use the low setting for the full 4 hours.

Another pitfall is stirring the ingredients immediately after adding them; this can cause the brown sugar to sink and burn on the bottom.

Let the glaze and sugar melt undisturbed. Finally, don’t skip the ginger and scallions—they provide essential freshness that balances the sweet glaze.

How to tell it’s done

The wings are done when they are tender and easily pull apart with a fork, and the internal temperature reaches 165°F (74°C) on an instant-read thermometer inserted into the thickest part of a wing without touching bone.

The sauce should be bubbling and slightly thickened, clinging to the wings in a glossy lacquer. If the sauce seems too thin, remove the wings and simmer the sauce on the stovetop for a few minutes to reduce.

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