Slow-Cooker Bourbon Glazed Chicken Wings Tips, FAQ & printable recipe

Tips for success

For the best texture, choose chicken wings that are similar in size so they cook evenly. If using frozen wings, thaw them completely in the refrigerator before adding to the slow cooker.

The glaze is the star—make sure it’s a good-quality bourbon BBQ sauce with a balance of sweet and smoky flavors. You can also add a splash of bourbon at the end for extra depth.

To make the wings extra sticky, transfer them to a baking sheet and broil for 2-3 minutes after slow cooking, until the glaze caramelizes and bubbles. Watch closely to avoid burning.

Serve with plenty of napkins—these wings are messy in the best way. Garnish with extra sliced scallions and sesame seeds if desired, though the video doesn’t show these.

Variations

• Spicy Bourbon Glaze: Add 1-2 teaspoons of sriracha or crushed red pepper flakes to the glaze before cooking for a spicy kick. The heat balances the sweetness of the brown sugar and bourbon.
• Honey Garlic Twist: Replace the bourbon BBQ glaze with 1/2 cup honey, 3 cloves minced garlic, and 2 tablespoons soy sauce. Omit the brown sugar and reduce cooking time to 3 hours on low.
• Orange Bourbon Wings: Add the zest and juice of one orange to the glaze mixture. The citrus brightens the rich sauce and pairs beautifully with the ginger and scallions.
• Smoky Chipotle Version: Stir 1-2 minced chipotle peppers in adobo sauce into the bourbon BBQ glaze. The smoky heat adds depth and a subtle kick that complements the sweet molasses.

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 freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until hot.

Reheat

Reheat in the microwave in 30-second bursts, or in a skillet over medium heat until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over medium heat until warmed through. Let leftovers cool completely, then keep them covered so they stay moist and full of flavor.

You can assemble the raw ingredients in the slow cooker insert and refrigerate overnight, then start cooking the next day. Add 30 minutes to the cooking time if starting from cold. Alternatively, cook the wings fully and refrigerate; reheat before serving.

Serving ideas

Serve the bourbon glazed wings hot, straight from the slow cooker. They’re fantastic over creamy mashed potatoes, which absorb the sweet-tangy sauce beautifully.

For a lighter side, pair with steamed rice or a crisp green salad. The wings also make a great party appetizer—set them out on a platter with toothpicks and extra napkins.

For a complete meal, add a side of roasted vegetables or coleslaw to balance the richness. The glaze is also delicious drizzled over grilled vegetables or used as a dipping sauce for bread.

If you have extra sauce, spoon it over the mashed potatoes—it’s too good to waste. Serve with cold beer or sparkling water with lemon.

Frequently asked questions

Recipe card

Slow-Cooker Bourbon Glazed Chicken Wings

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 2 tbsp fresh ginger, julienned
• 4 scallions, cut into 2-inch batons
• 1/2 cup bourbon BBQ glaze
• 1/4 cup dark brown sugar, packed

Instructions

1. Place the chicken wingettes and drumettes in the slow cooker insert. Scatter the julienned ginger and scallion batons evenly over the chicken.
2. 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.
3. 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).
4. 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.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

480

Protein

25 g

Carbohydrates

30 g

Fat

28 g

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