Slow Cooker Orange Marmalade Barbecue Chicken Wings Tips, FAQ & printable recipe

Tips for success

For a slightly caramelized finish, you can transfer the wings to a baking sheet after the slow cooker cycle and place them under a broiler for 2 to 3 minutes, watching closely to prevent burning.

This step adds a nice charred texture to the skin that contrasts beautifully with the soft, braised meat. If choosing this method, ensure you use a heat-resistant tray and keep a close eye on the wings, as the sugars in the marmalade can transition from caramelized to burnt very quickly.

Adjust the heat level of the dish by adding a dash of cayenne pepper or a few drops of hot sauce to the marmalade barbecue mixture before pouring it over the wings. This customization allows you to balance the sweetness of the marmalade with a sharper, more aggressive heat. If serving to a crowd with varied palates, consider keeping the sauce mild and offering red pepper flakes or hot sauce on the side for those who prefer an extra kick.

Variations

• Spicy Marmalade Wings: Add two tablespoons of minced jalapeño or a teaspoon of red pepper flakes to the sauce mixture for a spicy kick that cuts through the sweetness of the marmalade.
• Garlic Ginger Marmalade: Incorporate one tablespoon of minced fresh garlic and one teaspoon of grated fresh ginger into the sauce to introduce a bright, aromatic depth to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat in a preheated oven at 350°F (175°C) until warmed through and the sauce is bubbling, about 15 minutes.

Allow any leftovers to cool completely at room temperature for no more than 2 hours before transferring them to an airtight container. Properly sealed, the wings can be stored in the refrigerator for up to 3 days.

To maintain the best texture, store the wings separately from any excess sauce if possible, though they can be stored together if preferred. Always ensure the container is tightly closed to prevent the wings from absorbing other odors in the refrigerator.

You can prepare the sauce and chop the onions a day in advance, storing them in separate airtight containers in the refrigerator. When you are ready to cook, simply arrange the chicken in the slow cooker and add the pre-prepared aromatics and sauce.

This reduces the active preparation time to just a few minutes, making it an excellent option for hosting or busy schedules. Do not combine the raw chicken with the sauce until you are ready to start the cooking process.

Serving ideas

Serve these wings warm directly from the slow cooker or arranged on a large platter. They pair exceptionally well with cooling sides like celery sticks, carrot batons, or a crisp green salad to balance the richness of the sticky glaze. If desired, garnish the platter with a sprinkle of thinly sliced green onions or toasted sesame seeds to add a pop of color and a slight crunch that complements the tender texture of the chicken.

Because these wings are quite saucy, provide plenty of napkins for guests. If serving as a main course, accompany them with a side of coleslaw or roasted root vegetables to create a complete, satisfying meal.

The sweet and savory profile of the marmalade barbecue sauce makes these wings a popular choice for informal gatherings, so consider serving them with toothpicks or small plates to facilitate easy eating and enjoyment among your guests.

Frequently asked questions

Recipe card

Slow Cooker Orange Marmalade Barbecue Chicken Wings

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 3 lb chicken wings, flats and drumettes
• 1/2 cup red onion, finely diced
• 1 tbsp chili powder
• 1 1/2 cups marmalade barbecue sauce, store-bought or made ahead

Instructions

1. Arrange the chicken wing flats and drumettes evenly around the inner wall of the slow cooker crock to ensure even heat distribution and consistent cooking throughout the process.
2. Scatter the finely diced red onion over the arranged chicken wings. Sprinkle the chili powder evenly across the wings and onions to provide a subtle depth of flavor and mild spice.
3. Spoon the marmalade barbecue sauce over the chicken wings, ensuring every piece is coated. Cover and cook on low for 4 hours until the internal temperature reaches 165°F (74°C). Let the wings rest for 5 minutes before serving.

Estimated nutrition per serving

Calories

320

Protein

22 g

Carbohydrates

18 g

Fat

16 g

Fiber

0.5 g

Sugar

15 g

Sodium

450 mg

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