Sticky Mandarin Bourbon Glazed Chicken Wings in a Crockpot

This crockpot chicken wing recipe is the definition of set-it-and-forget-it. You simply dump chicken wings, mandarin oranges, ginger, bourbon BBQ glaze, and brown sugar into the slow cooker, then walk away.

Hours later, you return to sticky, tender wings coated in a glossy, sweet-tangy lacquer that tastes like it took real effort. The citrus brightens the rich molasses, and the ginger adds a warm kick. Serve them over mashed potatoes or with crusty bread to soak up every last drop of the irresistible sauce.

These mandarin bourbon glazed chicken wings are a weeknight dream. The slow cooker does all the work, turning simple ingredients into a deeply flavorful, company-worthy dish. The combination of sweet mandarin oranges, spicy ginger, and rich bourbon molasses creates a sauce that clings to every wing.

With just five ingredients and minimal prep, this recipe is perfect for busy days when you want a satisfying meal without hovering over the stove. The wings come out fall-apart tender, and the sauce reduces into a sticky glaze that coats each piece beautifully.

Ingredients

Why this recipe works

The slow cooker’s gentle, moist heat breaks down the connective tissue in chicken wings, making them exceptionally tender without drying out. Cooking on low for several hours allows the flavors of the bourbon glaze, ginger, and mandarin oranges to meld and penetrate the meat. The sugars in the glaze and brown sugar caramelize slowly, creating a rich, complex sauce that thickens as the wings cook. This hands-off method requires no browning or stirring, yet yields deeply flavorful results.

The acidic citrus from the mandarin oranges balances the sweetness of the bourbon molasses and brown sugar, preventing the sauce from becoming cloying. Fresh ginger adds a bright, peppery note that cuts through the richness.

Because all the ingredients are added at once, the flavors have time to develop and harmonize. The result is a glossy, sticky glaze that clings to the wings, with a perfect balance of sweet, tangy, and savory. This method is foolproof and forgiving, making it ideal for beginner cooks.

Notes and substitutions

Choose a good-quality bourbon molasses BBQ glaze from the supermarket, or make your own by combining your favorite BBQ sauce with a splash of bourbon and a spoonful of molasses. The glaze should be thick and slightly smoky. If you can't find bourbon molasses glaze, any rich BBQ sauce with a touch of molasses will work. Dark brown sugar adds deeper molasses notes than light brown sugar, but either is fine.

Use fresh ginger for the best flavor; the pre-ground stuff won't give the same bright kick. Canned mandarin oranges are ideal because they're already peeled and sweetened. Drain them well before adding to avoid thinning the sauce.

A 7-quart slow cooker is recommended to fit the wings in a single layer, but a smaller one will work as long as the wings are mostly submerged in the sauce. The wings can be swapped for drumsticks or boneless thighs with a slight adjustment in cooking time.

• bourbon molasses BBQ glaze: Use any smoky or sweet BBQ sauce mixed with 1 tablespoon molasses and 1 tablespoon bourbon or apple juice.
• fresh ginger: Substitute 1 teaspoon ground ginger for the fresh ginger, though the flavor will be less bright.
• mandarin oranges: Canned peach slices or pineapple chunks work well in place of mandarin oranges.
• chicken wingettes: Use chicken drumsticks or boneless thighs; adjust cooking time accordingly.

Equipment

• 7-quart slow cooker
• Mixing spoon
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Serving spoon