Slow-Cooker Hickory BBQ Chicken Wings with Garlic and Scallions Step-by-step instructions

Before you start

Before starting, ensure the chicken wings are thawed if frozen. Pat them dry with paper towels to help the sauce adhere better.

Peel the garlic cloves and slice the scallions, keeping the white and light green parts for cooking and reserving some dark green parts for garnish. Measure out the BBQ sauce. Have a 6-quart slow cooker ready and a serving spoon or tongs for later.

Instructions

Layer and Coat

1. 1Layer the Ingredients
   Place the chicken wingettes and drumettes in the slow cooker in a single layer if possible. Scatter the whole garlic cloves and sliced scallions over the chicken, distributing them evenly.
   Look for The chicken should be evenly covered with garlic and scallions.
   Tip For more even cooking, arrange the wings in a single layer, though overlapping is fine.
2. 2Pour Over the BBQ Sauce
   Pour the hickory brown-sugar BBQ sauce over the chicken and aromatics. Use a spoon or spatula to gently toss everything so the sauce coats the wings, garlic, and scallions.
   Look for All pieces should be well coated in a thick, glossy layer of sauce.
   Tip Do not add extra liquid; the chicken will release juices during cooking.

The chicken should be evenly coated with sauce, and the garlic and scallions distributed throughout. The sauce will look thick and glossy.

The slow cooker insert should be filled but not overflowing. Before moving on, make sure all pieces are coated and the aromatics are tucked between the wings.

Slow Cook and Check

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender and cooked through. The sauce will bubble and thicken as the wings cook.
   Look for The chicken should be fork-tender and the sauce bubbling at the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Check for Doneness
   Check that the thickest part of a wing reaches an internal temperature of 165°F (74°C) using an instant-read thermometer. The meat should pull away from the bone easily.
   Look for The thermometer should register 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If not done, continue cooking in 15-minute increments and recheck.

After 4 hours on low, the kitchen will smell sweet and smoky. The sauce should be bubbling gently, and the chicken should look glossy and tender. Use tongs to gently lift a wing — it should feel loose on the bone but not falling apart. Check the temperature to ensure it reaches 165°F (74°C).

Serve and Enjoy

5. 5Serve Over Rice
   Spoon the chicken wings and garlic cloves over steamed jasmine rice, if desired. Drizzle with extra sauce from the slow cooker and garnish with extra sliced scallions.
   Look for The wings should be glossy and sticky with sauce.
   Tip For a thicker glaze, simmer the sauce in a saucepan for 5 minutes before serving.

The wings should be sticky and glistening, with the sauce clinging to every surface. The garlic cloves should be soft and golden. Serve immediately over rice, spooning extra sauce over the top. The dish should look rich and inviting, with a deep mahogany color.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and extends cooking time. Another is using a thin, watery BBQ sauce, which won’t create a rich glaze.

Don’t add extra liquid — the chicken releases enough juice. Also, avoid overcrowding the slow cooker; if you double the recipe, use a larger slow cooker or increase cooking time.

How to tell it’s done

The wings are done when they are fork-tender and the internal temperature in the thickest part reaches 165°F (74°C). The sauce should be bubbling and slightly thickened.

If you like a thicker glaze, transfer the sauce to a saucepan and simmer for 5-10 minutes until reduced. The garlic cloves should be soft and easily mashed with a fork.

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