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

Before you start

Before you start, make sure you have all the ingredients ready. Peel the garlic cloves and slice the scallions. If your chicken wings are whole, cut them into drumettes and wingettes. You’ll also need a 6-quart slow cooker. No other prep is needed. This recipe is truly a dump-and-go meal, so there’s no need to preheat the oven or heat a pan.

Instructions

Layer and Glaze

1. 1Layer the Wings and Aromatics
   Place the split chicken wingettes and drumettes in the slow cooker in an even layer. Scatter the whole garlic cloves and sliced scallions over the top.
   Look for The wings should cover the bottom of the slow cooker in a single layer.
   Tip For even cooking, try to arrange the wings so they are not piled too high.
2. 2Add the Glaze and Sugar
   Pour the bourbon BBQ glaze evenly over the chicken and aromatics. Sprinkle the dark brown sugar over the top, covering as much surface as possible.
   Look for The glaze and sugar will create a thick, sticky sauce as they melt.
   Tip Use a spoon or spatula to spread the glaze so it coats the wings evenly.

At the end of this phase, the slow cooker contains raw chicken wings, garlic, scallions, and a coating of bourbon BBQ glaze and brown sugar.

The ingredients are not yet cooked, but the glaze should be spread evenly. The aroma is sweet and smoky, with a hint of garlic. Before moving on, make sure the wings are in a single layer as much as possible.

Slow Cook

3. 3Cook Low and Slow
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through. The sauce will bubble and thicken as the wings release their juices.
   Look for The sauce will be bubbling gently and the wings will look glossy and sticky.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid opening the lid during cooking to keep the heat steady.
4. 4Check for Doneness
   After 4 hours, check that the chicken wings are fully cooked by inserting an instant-read thermometer into the thickest part of a wing. It should read at least 165°F (74°C).
   Look for The meat should be pulling away from the bone and the sauce should be thick and sticky.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce is too thin, remove the wings and simmer the sauce on the stovetop for a few minutes.

After 4 hours on low, the slow cooker is bubbling gently. The sauce has thickened and turned a deep mahogany color. The wings are tender and the garlic cloves are soft.

The kitchen smells of bourbon, molasses, and garlic. Check that the wings are cooked through and the sauce is sticky. If the sauce is too thin, remove the wings and reduce the sauce on the stovetop.

Plate and Serve

5. 5Plate and Serve
   Using a slotted spoon, transfer the wings and garlic cloves to a serving platter. Spoon some of the thickened glaze over the top. Serve hot, with extra sauce on the side if desired.
   Look for The wings should be glistening with the sticky sauce and the garlic cloves soft and golden.
   Tip For a neat presentation, serve over creamy mashed potatoes or with crusty bread to soak up the sauce.

The wings are plated on a serving dish, glistening with the thick glaze. The garlic cloves are golden and buttery. The scallions have softened and melded into the sauce. The dish looks and smells irresistible. Serve immediately, with extra sauce spooned over the top.

Common mistakes

One common mistake is lifting the lid too often to check on the wings. Every time you open the slow cooker, heat escapes and extends the cooking time. Trust the recipe and keep the lid on. Another mistake is using a glaze that is too thin or watery.

Look for a thick, high-quality BBQ glaze. Finally, don’t skip the brown sugar — it’s essential for that sticky, caramelized finish. If you want a spicier kick, add a pinch of cayenne or red pepper flakes with the glaze.

How to tell it’s done

The chicken wings are done when they are fork-tender and the internal temperature reaches 165°F (74°C) in the thickest part of the meat. The sauce should be thick and sticky, coating the wings like a glaze.

The garlic cloves should be soft and golden. If the sauce seems too thin, remove the wings and simmer the sauce on the stovetop for a few minutes to reduce it.

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