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

Before you start

Before starting, pat the chicken wings dry with paper towels to help the glaze cling. Drain the mandarin oranges thoroughly in a colander, discarding the syrup. Grate the ginger using a microplane or the fine side of a box grater; no need to peel it first.

Measure out the bourbon molasses BBQ glaze and brown sugar. Have a 7-quart slow cooker ready. If you plan to thicken the sauce on the stovetop, have a small saucepan and a whisk on hand. The prep takes about 10 minutes, and then the slow cooker does the rest.

Instructions

Layer Everything in the Crockpot

1. 1Add the Chicken
   Place the split chicken wingettes and drumettes in the bottom of a 7-quart slow cooker in a single layer if possible. The wings can overlap slightly, but try to spread them out for even cooking.
   Look for The chicken fills the bottom of the crockpot, skin-side up if possible.
   Tip Pat the wings dry with paper towels before adding to help the glaze cling.
2. 2Layer the Fruit and Ginger
   Scatter the drained mandarin orange segments over the chicken, then sprinkle with the freshly grated ginger. Spread the fruit and ginger evenly so they flavor the meat as it cooks.
   Look for Bright orange segments and flecks of ginger cover the chicken.
   Tip Use a microplane to grate the ginger; no need to peel it first.
3. 3Pour the Glaze and Sugar
   Pour the bourbon molasses BBQ glaze over the chicken and fruit, then sprinkle with the dark brown sugar. Do not stir; the layers will meld during cooking.
   Look for The glaze and sugar create a rich, dark coating over the top.
   Tip If the glaze is very thick, warm it slightly to make pouring easier.

At the end of this phase, the crockpot contains raw chicken wings, mandarin oranges, ginger, bourbon BBQ glaze, and brown sugar, all layered but not yet mixed. The aroma is sweet and tangy, with a hint of bourbon. The glaze and sugar form a dark, sticky coating over the chicken. There is no need to stir; the slow cooker will blend the flavors as it cooks.

Slow-Cook Until Tender

4. 4Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender and cooked through. The sauce will bubble and thicken as the wings release their juices.
   Look for The sauce is gently bubbling around the edges and the wings are pulling away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking, as each peek adds 20 minutes of cook time.
5. 5Check for Doneness
   After 4 hours, check the thickest wing for doneness. The meat should be fork-tender and the internal temperature should read 165°F (74°C) on an instant-read thermometer. If not done, continue cooking for another 30 to 60 minutes.
   Look for The meat is easily pierced with a fork and the juices run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Insert the thermometer into the thickest part of the wing, not touching bone.
6. 6Thicken the Sauce (Optional)
   If the sauce is thinner than you like, remove the chicken and oranges to a platter, then transfer the sauce to a saucepan. Simmer over medium heat for 5 to 7 minutes, until reduced and glossy.
   Look for The sauce coats the back of a spoon and has a syrupy consistency.
   Tip Do not boil the sauce too hard, or it may become too thick and sticky.

After 4 to 5 hours on low, the wings are tender and the sauce is bubbling gently. The kitchen smells of caramelized sugar and bourbon. The chicken has shrunk slightly and the sauce has thickened.

The mandarin oranges have softened and melded into the glaze. The wings should be easily pierced with a fork and have reached an internal temperature of 165°F (74°C).

Serve and Enjoy

7. 7Serve with Mashed Potatoes
   Spoon the glazed chicken wings and mandarin segments over a bed of creamy garlic mashed potatoes, if desired. Drizzle with extra sauce from the crockpot and serve hot.
   Look for The sticky sauce drips from the wings as you lift them.
   Tip For a lighter option, serve over rice or with crusty bread to soak up the sauce.

The wings are plated over mashed potatoes or rice, with extra sauce spooned on top. The glaze is sticky and glossy, with visible bits of ginger and orange. The dish smells rich and savory with a sweet citrus note. Each wing is coated in the lacquer, and the meat is fall-off-the-bone tender. The dish is ready to serve immediately.

Common mistakes

One common mistake is lifting the lid to check on the wings too often, which lets out heat and extends cooking time. Resist the urge to stir; the layers will meld on their own. Another pitfall is using a BBQ sauce that is too thin, which can result in a watery sauce.

If your sauce is thin, you can thicken it by simmering it on the stovetop after removing the chicken. Also, avoid overcrowding the slow cooker; if the wings are piled too high, they may cook unevenly. Finally, don't skip draining the mandarin oranges, as excess liquid can dilute the glaze.

How to tell it’s done

The wings are done when they are fork-tender and the internal temperature in the thickest part of the wing reaches 165°F (74°C) on an instant-read thermometer. The meat should easily pull away from the bone, and the sauce should be bubbling and slightly thickened.

If the wings are not yet tender, continue cooking for another 30 minutes and check again. The total cooking time is typically 4 to 5 hours on low. For extra tender meat, cook on low for the full 5 hours, but check at 4 hours to avoid overcooking.

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