Slow Cooker Honey Gochujang Chicken Drumsticks Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker insert is clean and dry. Prepare the garlic by mincing it finely, as this helps it distribute evenly into the sauce. Arrange your ingredients on the counter for easy access.

If you are using frozen drumsticks, ensure they are fully thawed in the refrigerator before placing them in the slow cooker to ensure food safety and even cooking times. Have a meat thermometer ready to verify the doneness of the chicken at the end of the process.

Instructions

Sauce preparation

1. 1Prepare the sauce
   In a small mixing bowl, combine the gochujang, honey, and minced garlic. Whisk the ingredients together until the mixture is smooth and fully incorporated into a thick, pourable consistency.
   Look for The sauce should look smooth and uniform.
   Tip Whisking thoroughly ensures the honey is evenly distributed throughout the spicy gochujang.

The sauce should be smooth, thick, and vibrant red. All the garlic should be well-distributed. If the sauce seems too thick to pour, add a tiny splash of water, but keep in mind that the juices from the chicken will thin it out significantly during the cooking process.

Slow cooker assembly

2. 2Assemble in slow cooker
   Arrange the skinless chicken drumsticks in the slow cooker insert. Place them in a spoke-like pattern to ensure even cooking. Pour the prepared gochujang honey garlic sauce evenly over the chicken, ensuring every piece is well-coated.
   Look for The chicken should be arranged in a single layer if possible.
   Tip Do not overcrowd the slow cooker to ensure the sauce penetrates the meat properly.

The chicken should be arranged in the slow cooker in a way that allows for even heat distribution. Ensure the sauce covers all the drumsticks thoroughly.

The slow cooker should be set to the low setting to ensure the meat cooks gently and stays tender throughout the process.

Final cook and serving

3. 3Slow cook and serve
   Cover and cook on low for 4 hours. Ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. Once cooked, lift the drumsticks carefully with a spoon and transfer them to a serving plate, drizzling with extra sauce from the insert.
   Look for The meat should be tender and easily pull away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the internal temperature at the thickest part of the drumstick.

The chicken should be tender and easily pulled apart with a fork. The sauce should have reduced to a thick, sticky consistency that coats the drumsticks. The internal temperature must be confirmed at 165°F (74°C) before you begin the plating process.

Common mistakes

A common mistake is using chicken with the skin on, which can result in a greasy sauce, as the fat rendered during the slow cooking process will thin out the glaze. Always remove the skin before cooking to ensure the sauce remains thick and flavorful.

Another mistake is using high heat settings for too long, which can cause the sugars in the honey to burn or caramelize too quickly, leading to a bitter taste rather than a sweet, sticky finish.

How to tell it’s done

The chicken is considered done when it reaches an internal temperature of 165°F (74°C). You can check this by inserting a meat thermometer into the thickest part of the drumstick, making sure to avoid touching the bone, which can give an inaccurate reading.

The meat should pull away from the bone easily, and the sauce should appear thick and glossy, clinging to the surface of the chicken rather than running off like thin liquid.

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