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

Tips for success

For the best texture, cook the wings on low rather than high. Low heat allows the collagen to break down slowly, resulting in meat that falls off the bone.

If you’re short on time, you can cook on high for 2-3 hours, but the texture won’t be quite as tender. Also, be generous with the brown sugar — it’s what gives the sauce its sticky, caramelized quality.

To achieve a crispy skin, you can transfer the cooked wings to a baking sheet and broil them for 3-5 minutes until the skin is charred and crisp. Watch them closely so they don’t burn.

The garlic cloves are deliciously soft and can be served alongside the wings or mashed into the sauce. For extra richness, stir a tablespoon of butter into the sauce before serving.

Variations

• Spicy Bourbon Wings: Add 1-2 teaspoons of sriracha or your favorite hot sauce to the glaze for a spicy kick. You can also sprinkle in a pinch of cayenne pepper or red pepper flakes along with the brown sugar.
• Honey Bourbon Wings: Replace the brown sugar with 1/4 cup of honey for a lighter, floral sweetness. Drizzle the honey over the wings after adding the glaze.
• Smoky Bourbon Wings: Stir 1 teaspoon of smoked paprika or liquid smoke into the glaze before pouring it over the wings. This adds a deep, smoky flavor that complements the bourbon.
• Orange Bourbon Wings: Add the zest and juice of one orange to the slow cooker along with the glaze. The citrus brightens the sauce and balances the sweetness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when chilled; reheat gently with a splash of water.

Freezer

Freeze cooked wings in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat wings in a 350°F oven for 10-15 minutes, or in the microwave in 30-second bursts until heated through.

Leftover wings can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. Reheat gently in the microwave or in a saucepan over low heat, adding a splash of water or chicken broth if needed to loosen the sauce.

This recipe is perfect for making ahead. Prepare the wings and sauce in the slow cooker insert, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

These bourbon glazed wings are incredibly versatile. Serve them as a main course with creamy garlic mashed potatoes and a side of green beans.

The sauce is rich and savory, so it pairs well with simple sides that let the wings shine. For a game-day spread, serve them alongside celery sticks and blue cheese dressing for dipping.

For a more casual meal, pile the wings on a platter and let everyone dig in with their hands. Provide plenty of napkins — the sticky sauce is part of the fun.

The garlic cloves are a delight to eat whole; they’re sweet and mellow after slow cooking. If you have any leftover sauce, spoon it over rice or roasted vegetables for an instant flavor boost.

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
• 12 whole garlic cloves, peeled
• 4 scallions, sliced
• 1/2 cup bourbon BBQ glaze
• 1/4 cup dark brown sugar, packed

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories

380

Protein

24 g

Carbohydrates

30 g

Fat

18 g

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