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

Before you start

Before you start, make sure your slow cooker is clean and ready. The chicken wings can go in straight from the package, but if they're particularly wet, pat them dry with a paper towel to help the sauce adhere.

Julienne the ginger into thin matchsticks and cut the scallions into 2-inch batons. Measure out the BBQ sauce. No other prep is needed—this is truly a dump-and-go recipe. Have your serving plates and rice ready for when the wings are done.

Instructions

Layer and Coat

1. 1Layer the Wings and Aromatics
   Place the chicken wingettes and drumettes in the slow cooker insert in an even layer. Scatter the julienned ginger and scallion batons over the chicken, distributing them evenly so the aromatics are in contact with the meat.
   Look for The chicken should be mostly in a single layer, with ginger and scallions scattered evenly over the top.
   Tip Don't overcrowd the slow cooker; if necessary, arrange the wings slightly overlapping but not piled too high.
2. 2Pour Over the BBQ Sauce
   Pour the hickory BBQ sauce over the chicken and aromatics, using a spatula to scrape every bit from the measuring cup. Stir gently to coat the wings evenly, making sure the sauce reaches the bottom of the slow cooker.
   Look for The sauce should coat every piece of chicken, with some pooled at the bottom.
   Tip If the sauce is very thick, you can add a tablespoon of water to help it spread, but it's not necessary.

At the end of this phase, the chicken wings should be evenly coated in the BBQ sauce, with the ginger and scallions distributed throughout. The raw chicken will look glossy and the sauce will be thick and clingy. The aromatics will be visible on top, ready to infuse the sauce as it cooks.

Slow Cook to Tender

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 1/2 hours, until the chicken is tender and cooked through. The internal temperature of the thickest wing should reach 165°F (74°C).
   Look for The sauce will be bubbling gently around the edges, and the chicken will look glossy and sticky.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; each peek lets out heat and adds cooking time.

After the slow cooking phase, the wings should be fall-off-the-bone tender. The sauce will have darkened to a deep mahogany and will be bubbling gently around the edges.

The kitchen will smell sweet and smoky, with a hint of ginger and scallion. The chicken should easily pull away from the bone when tested with a fork.

Finish and Serve

4. 4Thicken the Sauce (Optional)
   If the sauce is thinner than you like, remove the chicken to a plate and set aside. Whisk the sauce in the slow cooker and cook uncovered on HIGH for 15–20 minutes, or until it has reduced and thickened slightly. Return the chicken to the sauce and toss to coat.
   Look for The sauce should coat the back of a spoon and cling to the chicken.
   Tip If you prefer a thicker glaze, you can also mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the sauce.
5. 5Serve and Enjoy
   Serve the chicken wings hot, spooning extra sauce from the slow cooker over the top. Garnish with additional sliced scallions if desired, and serve with steamed rice or your favorite sides.
   Look for The wings should be sticky, glossy, and glistening with sauce.
   Tip For a crispier texture, you can broil the wings on a baking sheet for 3–5 minutes after slow cooking.

The wings should be sticky, glossy, and glistening with sauce. If you chose to thicken the sauce, it should coat the back of a spoon. The ginger and scallions will have softened and melded into the sauce, creating a cohesive, deeply flavored glaze. The wings are ready to be served hot.

Common mistakes

One common mistake is cooking the wings on HIGH for too long, which can make them mushy. Stick to the recommended times—LOW for 4 hours is ideal. Another mistake is lifting the lid to check on the wings, which lets out heat and extends the cooking time.

Trust the process and keep the lid on. Finally, don't skip the ginger and scallions—they add a freshness that balances the richness of the BBQ sauce.

How to tell it’s done

The chicken wings are done when they are fork-tender and the internal temperature in the thickest part of the meat reaches 165°F (74°C).

The sauce should be bubbling and slightly thickened, and the wings should be glossy and coated. If you're unsure, use an instant-read thermometer to check the temperature. The meat should easily pull away from the bone.

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