Sticky Bourbon Glazed Chicken Wings in the Crockpot Step-by-step instructions

Before you start

Before starting, pat the chicken wings dry with paper towels to help the glaze adhere. Drain the pineapple tidbits well, pressing out excess juice. Slice the jalapeños into thin rings, removing seeds if less heat is desired.

Measure the bourbon BBQ glaze and brown sugar. Have your slow cooker ready and plugged in. If serving with mashed potatoes, prepare them just before the wings finish cooking so they're warm and creamy.

Instructions

Layer and Pour

1. 1Layer the Chicken and Aromatics
   Place the split chicken wingettes and drumettes in the slow cooker in an even layer. Scatter the drained pineapple tidbits over the chicken, then arrange the sliced jalapeño rings on top.
   Look for The chicken should be mostly covered by the pineapple and jalapeños.
   Tip Pat the chicken dry with paper towels before adding to help the glaze cling better.
2. 2Pour on the Glaze and Sugar
   Pour the bourbon molasses BBQ glaze evenly over the chicken and fruit. Sprinkle the dark brown sugar over the top, covering as much surface as possible.
   Look for The glaze and sugar should create a thick, syrupy coating over the ingredients.
   Tip No need to stir—the slow cooker will blend the flavors as it cooks.

At the end of this phase, the slow cooker contains a neat layer of chicken wings, topped with pineapple tidbits and jalapeño rings. The bourbon glaze and brown sugar are poured over, creating a sweet, sticky coating. The ingredients are not stirred, but the glaze covers most of the surface, promising a rich sauce as it cooks. The aroma is sweet and smoky with a hint of spice.

Slow-Cook

3. 3Slow-Cook Until Tender
   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 internal temperature should reach 165°F (74°C).
   Look for The chicken should be fall-off-the-bone tender and the sauce bubbling around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If cooking on high, check earlier to prevent overcooking.

After slow-cooking, the kitchen fills with the aroma of bourbon, pineapple, and caramelizing sugar. The chicken is visibly tender, and the sauce has darkened and thickened.

The pineapple has softened and begun to caramelize, and the jalapeños are mellowed. The wings should be easily pierced with a fork, and the sauce should bubble gently around the edges. The internal temperature has reached 165°F (74°C).

Caramelize and Serve

4. 4Caramelize the Glaze
   Once the chicken is cooked, spoon some of the sauce over the top. If you prefer a thicker glaze, transfer the chicken to a baking sheet and broil for 2-3 minutes until the sauce caramelizes and turns sticky.
   Look for The glaze should be thick and sticky, with caramelized spots on the chicken.
   Tip Watch closely under the broiler to avoid burning.
5. 5Serve with Mashed Potatoes
   Serve the wings hot over a bed of creamy garlic mashed potatoes, spooning extra glaze from the slow cooker over the top.
   Look for The wings should be glossy and glistening with sauce.
   Tip For a complete meal, add a side of steamed greens or a crisp salad.

If broiling, the glaze bubbles and browns in spots, creating a sticky lacquer on the chicken. The wings are glossy and fragrant, with caramelized edges. When served over mashed potatoes, the extra sauce pools around the base. The dish looks luxurious and inviting, with the sweet-heat aroma promising a satisfying bite. The final temperature is still above 165°F (74°C) if checked immediately.

Common mistakes

One common mistake is adding too much liquid, which prevents the glaze from thickening—always drain the pineapple thoroughly. Another is lifting the lid too often, which releases heat and extends cooking time.

Overcooking can make the wings fall apart, so check for doneness at the minimum time. If the sauce is too thin at the end, remove the chicken and simmer the sauce on the stovetop to reduce, then pour it back over.

How to tell it’s done

The wings are done when they are fork-tender and the internal temperature reaches 165°F (74°C) in the thickest part, avoiding bone. The sauce should be bubbling around the edges and slightly thickened.

If you choose to broil, the glaze should caramelize and turn sticky, with some darker spots but not burnt. The pineapple should be translucent and the jalapeños softened. Taste a bit of sauce to check the sweet-heat balance.

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