Slow-Cooker Honey Soy Chicken Wings with Bell Peppers Step-by-step instructions

Before you start

Before you start, make sure the slow cooker is clean and dry. There's no need to preheat it—just layer the ingredients right in. If you have time, pat the chicken wings dry with paper towels to help the sauce cling better.

Slice the bell peppers into strips about 1/2 inch wide and cut the onion into wedges. Measure the honey and soy sauce and have them ready. That's it—everything else is a matter of dumping and forgetting.

Instructions

Layer and Dump

1. 1Layer the chicken and vegetables
   Place the chicken wingettes and drumettes in the slow cooker in an even layer. Scatter the sliced bell peppers and onion wedges over the top.
   Look for The slow cooker should be about half full with an even layer of chicken and vegetables.
   Tip No need to stir—layering helps the vegetables soften and the chicken cook evenly.
2. 2Add the honey and soy sauce
   Drizzle the honey and soy sauce evenly over the chicken and vegetables. Do not stir.
   Look for The honey and soy sauce should coat the top of the ingredients, pooling slightly in the bottom.
   Tip If you prefer a less sweet glaze, reduce honey to 1/3 cup.

At the end of this phase, the slow cooker contains raw chicken wings, sliced bell peppers, onion wedges, honey, and soy sauce.

The honey and soy sauce should be drizzled over the top, but not stirred. The ingredients should look bright and fresh, with the sauce pooling in the bottom of the pot. Everything is ready to cook.

Slow-Cook Until Tender

3. 3Cook on low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through. The sauce will bubble and thicken as it cooks.
   Look for The sauce should be bubbling around the edges and the chicken should be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to open the lid—every peek releases heat and adds cooking time.
4. 4Check the chicken is done
   After 4 hours, check the chicken by inserting an instant-read thermometer into the thickest part of a wingette. It should read at least 165°F (74°C). The meat should be tender and easily pull away from the bone.
   Look for The chicken should be glossy and sticky, with no pink near the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, return the lid and cook for another 30 minutes.

After 4 hours on low, the slow cooker is bubbling gently. The chicken wings are tender and cooked through, and the sauce has thickened into a sticky amber glaze. The peppers are soft but not mushy. The aroma is sweet and savory, with a deep soy note. The chicken should reach 165°F (74°C).

Serve and Enjoy

5. 5Serve over rice
   Spoon the chicken and peppers over steamed basmati rice, and drizzle with the thickened sauce from the slow cooker.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip For extra flavor, sprinkle with sliced green onions or sesame seeds if desired.

The chicken and peppers are spooned over steamed rice, with the glossy sauce drizzled on top. The dish looks vibrant and appetizing, with sticky wings and colorful vegetables. The sauce coats each piece beautifully. Everything is ready to serve.

Common mistakes

Overcooking is the most common mistake—while the slow cooker is forgiving, leaving the wings for more than 5 hours on low can make them mushy and the sauce too thick. Also, don't skip the soy sauce; it's essential for balance.

Using too much honey can make the dish cloyingly sweet, so stick to the measurements. Finally, don't stir the ingredients during cooking—it can break up the chicken and create a muddled texture. Let the layers do their thing.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the meat is tender enough to pull away from the bone easily. The sauce should be thick and glossy, coating the chicken and peppers.

If the sauce seems thin, you can remove the chicken and simmer the sauce on the stovetop for a few minutes to reduce it, but it's not necessary—the slow cooker naturally thickens it over the long cook time.

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