Slow Cooker Mandarin BBQ Chicken Wings Step-by-step instructions

Before you start

Before you start, drain the mandarin oranges thoroughly and pat the chicken wings dry with paper towels. Grate the ginger if you haven't already.

Have the BBQ sauce measured and ready to go. You'll also want a serving platter and rice (if serving) prepared. The slow cooker should be clean and ready to use.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the split chicken wingettes and drumettes in the slow cooker in a single layer. Add the drained mandarin orange segments and sprinkle with the freshly grated ginger. Pour the hickory brown-sugar BBQ sauce over everything, making sure the sauce coats the chicken and oranges.
   Look for The chicken should be mostly covered with sauce and the oranges evenly distributed.
   Tip Use a spatula to gently toss the wings in the sauce so every piece is coated.
2. 2Cover and Cook
   Cover the slow cooker with the lid and set it to LOW. Cook for 4 hours, or until the chicken wings are tender and cooked through. Avoid opening the lid during cooking to keep the heat inside.
   Look for The wings should be fork-tender and the sauce bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce looks thin at the end, remove the wings and simmer the sauce on HIGH with the lid off for 15 minutes.

After layering the ingredients and setting the slow cooker to LOW, you'll see the sauce begin to bubble gently around the edges.

The chicken will look pale and raw at first, but as it cooks, it will turn opaque and start to absorb the sauce. The aroma of hickory, orange, and ginger will fill the kitchen.

Check and Finish

3. 3Check for Doneness
   Check that the thickest part of a wing registers 165°F (74°C) on an instant-read thermometer. The meat should pull away from the bone easily and the sauce should be glossy and thick.
   Look for The wings are done when the internal temperature reaches 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Insert the thermometer into the thickest part of the wing, not touching bone.
4. 4Thicken the Sauce (Optional)
   If you prefer a thicker glaze, remove the wings to a plate. Turn the slow cooker to HIGH and leave the lid off for 10-15 minutes, stirring occasionally, until the sauce reduces and thickens slightly.
   Look for The sauce should coat the back of a spoon.
   Tip Do not reduce too much or the sauce will become too salty.
5. 5Serve the Wings
   Spoon the wings and mandarin oranges onto a platter or individual plates. Drizzle with extra sauce from the slow cooker. Serve hot, over steamed jasmine rice if desired.
   Look for The wings should be sticky and glistening.
   Tip Garnish with sliced green onions or sesame seeds for extra color, if desired.

At the 4-hour mark, the wings should be deeply browned and the sauce glossy. The meat should be pulling away from the bone. The sauce will have thickened slightly, and the oranges will be soft and translucent. This is the moment to test the internal temperature.

Serve and Enjoy

6. 6Finish and Serve
   If not serving immediately, keep the wings in the slow cooker on WARM for up to 2 hours. Stir occasionally. Serve directly from the slow cooker or transfer to a serving dish.
   Look for The wings remain tender and saucy on WARM.
   Tip For a crispy finish, place the wings under the broiler for 2-3 minutes after cooking.

When you lift the wings out, they should be sticky and glistening, with the sauce clinging to every piece. The mandarin oranges will be tender and infused with the BBQ flavor. Serve immediately over rice or as a main course, and watch them disappear.

Common mistakes

One common mistake is opening the slow cooker lid frequently, which releases heat and extends cooking time. Another is using too much liquid, which can make the sauce watery.

Be sure to drain the oranges well. Overcooking can make the wings mushy, so check them at the lower end of the cooking time if your slow cooker runs hot.

How to tell it’s done

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

If the sauce seems too thin, remove the wings and simmer the sauce on HIGH with the lid off for 10-15 minutes to reduce.

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