Slow Cooker Bourbon Glazed Chicken Wings with Vidalia Onions Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart or larger slow cooker. If your wings are whole, split them into drumettes and wingettes at the joint—this helps them cook evenly and makes them easier to eat. Slice the onions thinly and mince the garlic.

Measure out the bourbon BBQ glaze and brown sugar so everything is ready to go. There's no need to brown the chicken or sauté the onions; the slow cooker will do all the work. Keep the lid on during cooking to maintain a steady temperature.

Instructions

Layer and Glaze

1. 1Layer the Ingredients
   Place the split chicken wingettes and drumettes in the bottom of a 6-quart slow cooker in an even layer. Scatter the sliced Vidalia onions and minced garlic over the top of the chicken, spreading them out so they cover the meat evenly.
   Look for The chicken should be mostly covered by the onion slices; the garlic will be scattered throughout.
   Tip No need to stir at this stage; layering helps the onions soften and caramelize as the chicken cooks.
2. 2Add the Glaze and Sugar
   Pour the bourbon BBQ glaze evenly over the chicken and onions. Sprinkle the dark brown sugar over the top, covering as much surface as possible. Do not stir; just let the ingredients sit in layers.
   Look for The glaze will look thick and glossy, with brown sugar visibly scattered on top.
   Tip For even sweetness, try to distribute the brown sugar in an even layer rather than in clumps.

At the end of this phase, you'll see raw chicken wings nestled under a pile of sliced onions and garlic, with the bourbon BBQ glaze poured over and brown sugar sprinkled on top. The glaze will look thick and dark, and the onions will be piled high.

Everything should be evenly distributed, though not stirred. The aroma will be sweet and smoky, with a hint of garlic. Check that the chicken is in a single layer so it cooks evenly.

Slow Cook to Tender

3. 3Slow Cook
   Cover the slow cooker with the lid and cook on low for 4 to 5 hours, until the chicken is tender and cooked through. The internal temperature of the thickest wing should reach 165°F (74°C). Avoid opening the lid during cooking to keep the heat steady.
   Look for The sauce will be bubbling gently around the edges, and the wings will look glossy and sticky.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low gives the best texture; high heat can toughen the wings.
4. 4Thicken the Sauce (Optional)
   If the sauce seems thin after the wings are cooked, remove the chicken to a plate and keep warm. Transfer the sauce to a saucepan and simmer over medium heat for 5 to 10 minutes, until reduced and thickened. Return the wings to the sauce and toss to coat.
   Look for The sauce should coat the back of a spoon and cling to the wings.
   Tip This step is optional but helps achieve a lacquered finish.

After several hours, the slow cooker will be filled with bubbling sauce, and the wings will be glossy and dark. The onions will have collapsed into soft, caramelized ribbons, and the sauce will have thickened slightly.

The smell will be intensely savory and sweet, with bourbon notes. The wings should be fork-tender, and the sauce should coat the back of a spoon. If the sauce seems thin, now is the time to reduce it on the stovetop.

Serve and Enjoy

5. 5Serve
   Using a slotted spoon, transfer the glazed wings and caramelized onions to a serving platter. Spoon extra sauce over the top if desired. Serve hot, optionally over creamy mashed potatoes.
   Look for The wings should be sticky and glistening, with soft, sweet onions clinging to them.
   Tip For a neat presentation, arrange the wings in a single layer on the platter.

The finished dish features sticky, tender wings coated in a rich, dark glaze, with caramelized onion ribbons clinging to them. The sauce should be thick enough to coat the wings without being overly runny. The wings will be glossy and almost lacquered, with a deep mahogany color. Serve immediately, spooning extra sauce and onions over the top. The texture should be tender and juicy, with the sauce adding a sweet, smoky finish.

Common mistakes

One common mistake is lifting the lid too often to check on the wings; this lets out heat and extends cooking time. Another is using boneless, skinless chicken breasts instead of wings—they will dry out in the slow cooker.

Also, avoid adding too much liquid; the glaze and onions release plenty of moisture. If you want a thicker sauce, don't skip the optional stovetop reduction. Finally, be patient: the wings need at least 4 hours to become truly fork-tender.

How to tell it’s done

The wings are done when they are fork-tender and the internal temperature reaches 165°F (74°C) when measured in the thickest part of the meat, avoiding the bone. The sauce should be bubbling gently around the edges, and the onions will be soft and translucent. If the sauce looks thin, you can thicken it by simmering it on the stovetop after removing the wings. The wings should be glossy and sticky, with the sauce clinging to them.

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