Slow Cooker Strawberry Jalapeno Chicken Wings Step-by-step instructions

Before you start

Before starting, ensure you have a clean workspace and all your ingredients measured out. If you are using fresh chicken wings, pat them dry with paper towels to remove excess moisture before placing them in the slow cooker.

Ensure your slow cooker is positioned on a flat, heat-resistant surface away from any overhanging cabinets, and double-check that you have sufficient room to remove the lid safely once the cooking process is complete.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the raw chicken wing flats and drumettes into the basin of the slow cooker, ensuring they are arranged in an even layer to promote uniform cooking throughout the process.
   Look for The chicken pieces should fill the bottom of the slow cooker without being overly crowded.
   Tip If the wings are frozen, thaw them completely in the refrigerator before adding them to the slow cooker to ensure food safety.

At this stage, the wings are arranged neatly in the slow cooker basin. The jalapeno slices are distributed throughout, and the garlic powder is sprinkled evenly.

Everything is ready for the preserves to be added. Ensure the slow cooker insert is properly seated and ready for the heating element to begin its work.

Adding the glaze

2. 2Add aromatics and glaze
   Scatter the sliced jalapeno rounds over the chicken wings. Sprinkle the garlic powder evenly across the wings, then spoon the strawberry preserves over the top of the ingredients.
   Look for The preserves will begin to melt slightly as they sit on top of the other ingredients.
   Tip Distribute the preserves as evenly as possible to ensure all wings get coated during the cooking cycle.

The strawberry preserves have been spooned over the chicken and aromatics. The ingredients are now set for the long, slow braising process. You should see the preserves starting to settle into the spaces between the wings, promising a rich and flavorful coating that will develop as the temperature rises.

Braising to completion

3. 3Cook until tender
   Cover the slow cooker and cook on low for 4 hours. Once the time is up, verify that the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer inserted into the thickest part of the meat, avoiding the bone.
   Look for The sauce will be thick and bubbly, and the chicken should be tender and easily pull away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during the cooking process to keep the internal heat consistent and ensure safe cooking.

The wings are now fully braised, tender, and coated in a rich, thickened strawberry jalapeno sauce. The jalapenos have softened, and the aroma in the kitchen should be a mix of savory garlic and sweet fruit. Check the internal temperature to ensure safety before serving the dish immediately.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and soggy wings. Always arrange the chicken in a single layer or as close to one as possible.

Another error is failing to use a meat thermometer; guessing when the chicken is done can lead to undercooked poultry. Additionally, avoid using sugar-free preserves, as the natural sugar content is essential for creating the desired sticky, thick glaze consistency.

How to tell it’s done

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

The sauce should have thickened into a glossy, pourable consistency that coats the wings thoroughly. If the wings do not reach the required temperature, continue cooking for an additional 15 to 20 minutes and re-check.

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