Slow Cooker Hickory BBQ Chicken Wings with Ginger and Scallions Tips, FAQ & printable recipe

Tips for success

For extra caramelization, after slow cooking, transfer the wings to a baking sheet lined with foil and broil for 3–5 minutes until the edges are charred and crispy. This adds a nice texture contrast to the tender meat. Watch them closely to avoid burning.

The sauce will thicken as it sits, so if you're not serving immediately, you may want to add a splash of water or chicken broth when reheating to loosen it up.

You can also reserve some of the sauce before adding the chicken and reduce it separately for a thicker glaze to drizzle over the top.

Variations

• Spicy Sriracha Honey: Swap the hickory BBQ sauce for a mix of 1 cup BBQ sauce, 2 tablespoons sriracha, and 2 tablespoons honey. Add a pinch of red pepper flakes for extra heat. Proceed as directed—the wings will be sticky, sweet, and fiery.
• Garlic Soy Glaze: Replace the BBQ sauce with 1/2 cup soy sauce, 1/4 cup honey, 2 minced garlic cloves, and 1 tablespoon rice vinegar. Omit the ginger and scallions, or keep them for a fragrant twist. Cook as directed; the sauce will be savory and glossy.
• Pineapple Teriyaki: Use 1 cup teriyaki sauce and 1/2 cup crushed pineapple (with juice) instead of BBQ sauce. Add the ginger and scallions as in the original. The pineapple adds sweetness and helps tenderize the chicken.
• Smoky Chipotle Lime: Stir 2 chipotle peppers in adobo (minced) and the juice of 1 lime into the BBQ sauce. The chipotle adds a smoky heat, while the lime brightens the flavor. Serve with extra lime wedges.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooked wings in a freezer-safe container or bag for up to 3 months. Reheat in a 350°F oven or microwave until hot.

Reheat

Reheat leftovers in the microwave or on the stovetop until steaming. For crispy edges, broil for 2–3 minutes after reheating.

Leftover wings can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will solidify slightly when cold, but it will reheat well. Reheat gently in the microwave or in a skillet over medium heat until warmed through.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert and store it in the refrigerator overnight, then start cooking the next day.

The ginger and scallions will stay fresh, and the flavors will meld. You can also cook the wings a day ahead and reheat them gently before serving.

Serving ideas

Serve these wings as a main dish with steamed jasmine rice and a simple green salad. The rice soaks up the extra BBQ sauce, and the salad adds a fresh contrast.

For a game-day spread, serve them alongside celery sticks and blue cheese or ranch dressing for dipping.

The wings are also delicious piled onto a crusty roll with coleslaw for a BBQ chicken sandwich.

If you're serving a crowd, keep the wings warm in the slow cooker on the 'warm' setting and let guests help themselves. Garnish with extra sliced scallions for a pop of color.

Frequently asked questions

Recipe card

Slow Cooker Hickory BBQ Chicken Wings with Ginger and Scallions

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb chicken wingettes and drumettes
• 2 tbsp fresh ginger, julienned
• 4 scallions, cut into 2-inch batons
• 1 1/2 cups hickory BBQ sauce

Instructions

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

Contains: gluten, soy

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

28 g

Fat

28 g

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