Slow Cooker Pineapple Bourbon BBQ Chicken Wings Step-by-step instructions

Before you start

Before you start, pat the chicken wings dry with paper towels. This helps the sauce cling better. Measure out the pineapple chunks, BBQ glaze, and brown sugar so everything is ready to go. No need to preheat the slow cooker—just add the ingredients in the order listed.

Have a serving dish ready, and if you plan to serve over mashed potatoes, prepare those while the wings cook. The slow cooker will do the rest, so you can walk away and come back to a finished meal.

Instructions

Layer and Walk Away

1. 1Add the Chicken
   Place the split chicken wingettes and drumettes into the slow cooker insert in an even layer. There is no need to brown them first—the slow cooker will do all the work.
   Look for The chicken pieces should cover the bottom of the slow cooker in a single layer.
   Tip Pat the wings dry with paper towels before adding for a thicker glaze later.
2. 2Add the Pineapple
   Pour the undrained pineapple chunks and juice directly over the chicken. Spread them evenly so the fruit is distributed among the wings.
   Look for The pineapple juice should partially cover the chicken.
   Tip Do not drain the pineapple—the juice helps keep the wings moist and creates the sauce.
3. 3Add the Glaze and Sugar
   Pour the bourbon BBQ glaze over the top, then sprinkle the dark brown sugar evenly over everything. Do not stir—layering the ingredients helps the flavors meld as they cook.
   Look for The top should look glossy with brown sugar visible in patches.
   Tip Use a spatula to scrape every bit of glaze from the measuring cup.

At the end of this phase, the slow cooker is filled with raw chicken, pineapple, and glaze. The ingredients are layered but not stirred, with the brown sugar visible on top. The raw chicken is pink and the pineapple is bright yellow.

The glaze and sugar form a syrupy layer over the fruit. This is the 'dump it in' stage—everything is in place, and the slow cooker is ready to start cooking. No need to check anything yet.

Low and Slow

4. 4Cook Low and Slow
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender and cooked through. The sauce will bubble gently around the edges.
   Look for The wings should be fork-tender and the sauce thickened and bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes to the time.
5. 5Check for Doneness
   Use an instant-read thermometer inserted into the thickest part of a wing, away from the bone, to check that it registers at least 165°F (74°C). The meat should pull away from the bone easily.
   Look for The thermometer reads 165°F (74°C) and the meat is tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the wings aren't done, return the lid and cook for another 30 minutes before checking again.

After a few hours, the slow cooker is bubbling gently around the edges. The sauce has turned a deep amber color, and the pineapple chunks are softened and translucent. The chicken is beginning to pull away from the bone, and the kitchen smells sweet and smoky. The sauce should be thick enough to coat a spoon. This is the point to check the temperature and ensure the chicken is cooked through before serving.

Serve and Savor

6. 6Serve Over Mashed Potatoes
   Spoon the glazed wings and pineapple over a bed of warm mashed potatoes on a serving plate. Drizzle with extra sauce from the slow cooker if desired.
   Look for The wings are glossy and sticky, with caramelized pineapple pieces.
   Tip For a thicker sauce, transfer the liquid to a saucepan and simmer for 5 minutes before serving.

The finished wings are glossy, sticky, and deeply caramelized. The pineapple chunks are soft and jammy, and the sauce clings to every piece. The chicken is so tender it falls off the bone with a gentle pull. Plated over mashed potatoes, the dish looks rich and inviting, with a sweet, smoky aroma. The sauce is thick and lacquer-like, perfect for sopping up with bread or spooning over the potatoes.

Common mistakes

One common mistake is lifting the lid too often to check on the wings. Each time you open the slow cooker, heat escapes and adds time to the cooking process. Trust the recipe and only check near the end. Another mistake is draining the pineapple—the juice is essential for creating the sauce and keeping the chicken moist.

Also, avoid overcrowding the slow cooker; if you're making a larger batch, cook in batches or use a larger slow cooker. Finally, don't skip the brown sugar—it's what creates the caramelized, sticky glaze.

How to tell it’s done

The wings are done when they are fork-tender and the internal temperature reaches at least 165°F (74°C). Insert an instant-read thermometer into the thickest part of a wing, avoiding the bone.

The meat should be easily pierced with a fork and the sauce should be thick and bubbling. If the sauce seems too thin, you can simmer it on the stovetop for a few minutes to reduce it. The wings will be sticky and glossy, with caramelized edges and a deep amber color.

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