Slow Cooker Mandarin BBQ Chicken Wings Tips, FAQ & printable recipe

Tips for success

For the best texture, pat the chicken wings dry before adding them to the slow cooker. This helps the sauce adhere better.

If you have time, sear the wings in a hot skillet for a few minutes per side before slow cooking—this adds a deeper flavor and color, though it's not necessary.

To make the sauce extra thick and caramelized, remove the cooked wings and transfer the sauce to a saucepan.

Bring it to a boil, then simmer until it reduces by about a third. Pour the reduced sauce over the wings before serving. This step is optional but gives a more intense glaze.

Variations

• Spicy Kick: Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the BBQ sauce before pouring it over the chicken. This adds a pleasant heat that balances the sweetness.
• Garlic Ginger: Add 2 minced garlic cloves along with the ginger for an extra layer of savory flavor. Garlic pairs beautifully with the hickory BBQ and orange.
• Pineapple BBQ: Replace the mandarin oranges with drained canned pineapple chunks. The pineapple adds a tropical sweetness that complements the smoky sauce.
• Honey Mustard: Swap the hickory BBQ sauce for a honey mustard BBQ sauce, or mix 1/4 cup honey and 2 tablespoons Dijon mustard into the BBQ sauce for a tangy twist.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently before serving.

Freezer

Freeze cooked wings in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat wings in a 350°F oven for 10-15 minutes, or in the microwave in 30-second bursts until hot. Add a splash of water or extra BBQ sauce if they seem dry.

Store leftover wings in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making them even more delicious the next day. Reheat gently in the microwave or in a skillet over medium heat until warmed through.

You can assemble the ingredients in the slow cooker insert the night before and store it in the refrigerator. In the morning, place the insert in the slow cooker and cook as directed. This saves prep time and allows the flavors to meld even more.

Serving ideas

Serve these wings over steamed jasmine rice to soak up the delicious sauce. A side of steamed broccoli or a crisp green salad balances the richness.

For a casual gathering, serve them directly from the slow cooker with toothpicks and plenty of napkins.

The wings are also great as a main dish with roasted vegetables or mashed potatoes. The sweet-savory sauce pairs well with cooling sides like coleslaw or a cucumber salad.

For a low-carb option, serve over cauliflower rice or alongside a simple green salad.

Frequently asked questions

Recipe card

Slow Cooker Mandarin BBQ Chicken Wings

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 1 can (15 oz) mandarin orange segments, drained
• 1 tbsp freshly grated ginger
• 1 1/2 cups hickory brown-sugar BBQ sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

32 g

Fat

26 g

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