Slow Cooker Cherry Barbecue Chicken Wings Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Prepare the chicken wings by patting them dry with paper towels to remove excess moisture, which helps the sauce adhere better during the cooking process.

If your wings are whole, use a sharp chef's knife to separate the drumettes from the flats at the joints, discarding or saving the wing tips for stock. Have your measuring tools ready and ensure the cherry barbecue sauce is at room temperature to prevent a sudden temperature drop when it hits the ceramic.

Instructions

Assembly Phase

1. 1Prepare the Slow Cooker
   Place the raw chicken wings into the bottom of the slow cooker ceramic insert. Ensure they are arranged in an even layer to promote uniform cooking throughout the process.
   Look for Wings are arranged in a single layer at the bottom of the insert.
   Tip Avoid overcrowding the slow cooker to ensure the wings cook evenly.

At the end of this phase, the chicken wings should be neatly arranged at the bottom of the slow cooker, creating a stable base. Ensure the wings are not overlapping excessively so that the heat can circulate effectively. Everything is now ready for the seasoning and sauce to be added, setting the stage for the long, slow development of flavors that will result in a tender, delicious final product for your meal.

Seasoning Phase

2. 2Season and Sauce
   Scatter the chopped green onions over the chicken wings. Sprinkle the smoked paprika evenly over the top, then pour the cherry barbecue sauce over all ingredients to coat thoroughly.
   Look for The sauce covers the wings completely.
   Tip Use a silicone spatula to gently turn the wings if needed to ensure all sides are coated.

The wings should now be evenly coated with the smoked paprika and scattered with fresh green onions. The cherry barbecue sauce should be poured over the top, covering the wings completely.

Check that no wings are sticking out above the sauce line, as this ensures everything remains moist and flavorful. You are now ready to cover the slow cooker and begin the cooking process to transform these simple components into a cohesive dish.

Cooking Phase

3. 3Cook and Serve
   Cover the slow cooker and cook on high for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Once finished, let the wings rest for 5 minutes before serving.
   Look for Wings are glossy, tender, and steaming hot.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to verify the temperature in the thickest part of the wing.

The wings are now fully cooked, showing a beautiful, glossy glaze and a deep, savory aroma that fills the kitchen. The sauce has reduced into a thick, sticky consistency that coats every piece perfectly. Ensure the chicken has reached an internal temperature of 165°F (74°C). The meat should be tender and ready to serve, having absorbed all the smoky and fruity notes from the sauce throughout the long, slow cooking duration.

Common mistakes

A common mistake is using a sauce that is too watery, which prevents the wings from developing that signature sticky glaze. Ensure your barbecue sauce has a thick consistency.

Another error is failing to arrange the wings properly; if they are piled too high or unevenly, the ones in the center may not reach the proper temperature as quickly as those on the edges. Finally, do not skip the resting time, as this is crucial for the sauce to set and the flavors to fully distribute throughout the meat.

How to tell it’s done

The wings are considered done when they are incredibly tender and the meat pulls away easily from the bone. The internal temperature must reach 165°F (74°C) to ensure safety. The sauce should have thickened into a glossy, sticky coating that clings to the wings.

If the sauce still seems too thin, you can remove the lid for the final 15 minutes of cooking to allow some of the liquid to evaporate and concentrate the sugars in the glaze.

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