Slow Cooker Spicy Honey BBQ Chicken Wings Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker insert is clean and dry. Thaw any frozen chicken wings in the refrigerator overnight.

Measure out the cayenne pepper, smoked paprika, honey, and barbecue sauce into small bowls to streamline the assembly process. Have a pair of kitchen tongs ready for serving once the wings are cooked through.

Instructions

Seasoning the wings

1. 1Assemble the wings
   Place the chicken wing flats and drumettes into the basin of the slow cooker, ensuring they are arranged in an even layer. Sprinkle the cayenne pepper and smoked paprika evenly over the top of the chicken pieces.
   Look for The wings should be arranged in a single layer or slightly overlapping to ensure even heat distribution within the slow cooker.
   Tip Pat the wings dry with paper towels before seasoning to help the spices adhere better to the chicken skin.

At this stage, the wings are neatly arranged and coated with the dry spices. The cayenne and smoked paprika should be distributed evenly across the surface of the chicken to ensure every piece is seasoned properly before the liquids are added to the slow cooker.

Glazing the chicken

2. 2Add the sauce
   Drizzle the honey over the seasoned chicken wings. Pour the barbecue sauce over the top, ensuring every piece of chicken is lightly coated. Cover the slow cooker with the lid.
   Look for The sauce should cover the majority of the wings, but it is not necessary to stir them deeply at this stage.
   Tip Use a silicone spatula to scrape every bit of honey and sauce from the measuring tools into the cooker.

The honey and barbecue sauce are layered over the seasoned chicken. The mixture will begin to settle around the wings, creating a foundation for the braising process.

Ensure the sauce covers the wings sufficiently to facilitate the development of the glaze as the slow cooker heats up.

Cooking to completion

3. 3Cook and serve
   Cook on high for 3 to 4 hours or low for 6 to 7 hours. Once the chicken reaches an internal temperature of 165°F (74°C), remove the wings from the slow cooker and let them rest for at least 5 minutes before serving.
   Look for The wings should be soft, tender, and the sauce should have thickened slightly around them.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature at the thickest part of the drumette, avoiding the bone, for an accurate reading.

The wings are now fully braised and coated in a thick, flavorful sauce. The chicken should be tender and reach the required safe internal temperature. The kitchen will be filled with the savory aroma of the barbecue glaze, indicating that the meal is ready to be served.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and excess liquid that dilutes the sauce. Ensure the wings are in a single layer if possible.

Additionally, avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, which can significantly increase the required cooking time and affect the final texture of the wings.

How to tell it’s done

The chicken wings are fully cooked when they reach an internal temperature of 165°F (74°C). The meat should be soft and tender, pulling easily away from the bone.

The sauce should be thick and glossy, coating the wings thoroughly. Always use a digital meat thermometer to check the thickest part of a drumette for accuracy.

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