Dinner · Part 3 of 3: Tips & recipe card

Sticky Bourbon Glazed Chicken Wings in the Crockpot Tips, FAQ & printable recipe

Name: Sticky Bourbon Glazed Chicken Wings in the Crockpot
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 lb split chicken wingettes and drumettes; 1 can (20 oz) pineapple tidbits, drained; 2 fresh jalapeños, sliced into rings; 1 cup bourbon molasses BBQ glaze; 1/4 cup dark brown sugar, packed

By Clara Weller · Oct 28, 2026

Sticky bourbon glazed chicken wings in a slow cooker with pineapple and jalapeños

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 4

Tips for success

To get the stickiest glaze, broiling is a game-changer. After slow-cooking, transfer the wings to a baking sheet lined with foil and broil for 2 to 3 minutes, watching closely.

The sugar in the glaze will caramelize and create a shiny, slightly crispy coating. This step also helps concentrate the flavors, making the sauce more intense. Be careful not to burn—the line between caramelized and burnt is thin.

For a balanced meal, serve these wings with something creamy and mild to cool the heat. Mashed potatoes are a classic choice, but polenta or rice also work well.

The extra sauce from the slow cooker is perfect for spooning over the starch. If you have leftovers, the wings taste even better the next day as the flavors meld. Reheat gently in the microwave or oven to keep them tender.

Variations

Mango Habanero: Replace the pineapple tidbits with 1 cup mango chunks and use 1 habanero pepper, seeded and minced, instead of jalapeños. The mango adds a tropical sweetness that pairs with the bourbon glaze, while habanero brings intense heat. Adjust the amount to taste.
Honey Garlic: Swap the bourbon BBQ glaze for 1/2 cup honey, 1/4 cup soy sauce, and 4 minced garlic cloves. Omit the brown sugar and reduce the jalapeños to 1 for a milder heat. This version is sweeter and more savory, perfect for those who prefer classic honey garlic flavors.
Smoky Chipotle: Add 2 chipotle peppers in adobo sauce, minced, to the glaze. Use regular BBQ sauce instead of bourbon molasses, and keep the brown sugar. The chipotle adds a smoky, earthy heat that complements the pineapple and creates a deeper flavor profile.
Peach Bourbon: Use 1 cup sliced peaches (fresh or canned) instead of pineapple. Add 1 tablespoon bourbon to the glaze. The peaches soften and meld with the bourbon and brown sugar, creating a sweet, summery sauce. Serve with extra peach slices on top.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until piping hot.
Freezer: Freeze cooked wings in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes, or in the microwave in 1-minute increments, until hot and bubbling.

Store leftover wings in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so you may want to add a splash of water or broth when reheating. Keep the wings whole to preserve their texture, and separate them from any mashed potatoes. Reheat in the microwave in 30-second bursts, or in a 350°F (175°C) oven for 10 minutes until hot.

You can assemble the uncooked ingredients in the slow cooker insert and refrigerate overnight. Cover and store for up to 24 hours. When ready to cook, place the insert in the slow cooker and cook on low for 4 to 5 hours.

The cooking time may increase by 30 minutes if starting from cold. Alternatively, cook the wings fully, then cool and refrigerate for up to 3 days. Reheat gently before serving.

Serving ideas

Serve the wings hot, straight from the slow cooker or after broiling. Arrange them on a platter over a bed of creamy mashed potatoes, and spoon extra glaze from the pot over the top.

Garnish with fresh cilantro or sliced green onions if desired—though the video doesn't show them, they add a fresh contrast. The sweet-heat flavor pairs well with a crisp green salad or roasted vegetables.

For a party, set out the wings in a warm slow cooker with toothpicks for easy grabbing. The sticky glaze is delicious, so provide plenty of napkins. These wings are also great as a main course with rice or bread to soak up the sauce. The pineapple and jalapeños are part of the dish, so serve them alongside the chicken for a complete, flavorful bite.

Frequently asked questions

Can this recipe be made on high heat instead of low?

Yes, you can cook on high for 2 to 3 hours instead of low for 4 to 5 hours. The wings will still be tender, but check them at the 2-hour mark to prevent overcooking. The sauce may not reduce as much on high, so you might need to simmer it separately to thicken.

What can be used instead of bourbon molasses BBQ glaze?

If you don't have bourbon molasses BBQ glaze, combine 3/4 cup of your favorite BBQ sauce with 2 tablespoons bourbon and 1 tablespoon molasses. This mimics the flavor closely. For a non-alcoholic version, skip the bourbon and add an extra tablespoon of molasses.

How can the heat level be adjusted?

The heat comes from the jalapeños. For a milder dish, remove the seeds and membranes, or use only one jalapeño. For more heat, leave the seeds in or add a pinch of cayenne pepper to the glaze. The brown sugar helps balance the spice, so adjust to taste.

Can frozen chicken wings be used?

Yes, frozen wings can be used, but they will release more liquid and may need additional cooking time. Thaw them in the refrigerator overnight for best results. If cooking from frozen, add 30 to 60 minutes to the cooking time and ensure they reach 165°F (74°C) before serving.

Why is the sauce not thickening?

If the sauce is too thin, it may be because the pineapple wasn't drained well or the slow cooker has too much condensation. To thicken, remove the chicken and simmer the sauce on the stovetop over medium heat until reduced. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the sauce, cooking for 10 more minutes.

Recipe card

Sticky Bourbon Glazed Chicken Wings in the Crockpot

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

2 lb split chicken wingettes and drumettes
1 can (20 oz) pineapple tidbits, drained
2 fresh jalapeños, sliced into rings
1 cup bourbon molasses BBQ glaze
1/4 cup dark brown sugar, packed

Instructions

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.
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.
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).
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.
Serve the wings hot over a bed of creamy garlic mashed potatoes, spooning extra glaze from the slow cooker over the top.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 550
Protein: 35 g
Carbohydrates: 45 g
Fat: 25 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.