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

Tips for success

For the most flavorful wings, choose a BBQ glaze with a pronounced bourbon and molasses taste. If you can't find one, mix 3/4 cup of your favorite BBQ sauce with 2 tablespoons molasses and 1 tablespoon bourbon or apple juice.

This gives you the same sweet-smoky depth. If you prefer a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the glaze before pouring it over the chicken.

The sauce will continue to thicken as it sits, so don't worry if it looks a bit thin when you first take the lid off. If you want a thicker glaze, transfer the sauce to a saucepan and simmer gently for a few minutes.

For a caramelized finish, you can also place the cooked wings under the broiler for 2-3 minutes, watching carefully to avoid burning. This adds a lovely char and extra stickiness.

Variations

• Spicy Bourbon Wings: Add 1-2 minced jalapeños or a teaspoon of red pepper flakes along with the other ingredients for a spicy kick. The heat will mellow during cooking, leaving a warm, lingering heat that complements the bourbon and orange.
• Honey Garlic Version: Replace the bourbon BBQ glaze with a honey garlic sauce and use 1/4 cup honey instead of brown sugar. Add 4 minced garlic cloves. This creates a sweeter, more savory glaze that's a family favorite.
• Citrus Herb Twist: Add the zest of one orange and one lemon, along with a few sprigs of fresh thyme or rosemary, in step 2. The herbs add an earthy note that pairs beautifully with the citrus and bourbon. Remove the herb sprigs before serving.
• Smoky Chipotle Version: Stir 1-2 chipotle peppers in adobo sauce, minced, into the bourbon BBQ glaze before pouring. The smoky heat of the chipotle elevates the wings to a new level. Serve with a squeeze of lime juice over the top.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken; add a splash of water when reheating.

Freezer

Freeze cooked wings in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F oven for 10-15 minutes, or in the microwave in 30-second bursts, until warmed through.

Store leftover wings and sauce in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the leftovers even more delicious.

Reheat gently in the microwave or in a skillet over medium heat until warmed through. The sauce may thicken when cold; add a splash of water or chicken broth when reheating to loosen it.

This recipe can be prepped ahead of time. Combine the chicken, mandarin oranges, ginger, glaze, and brown sugar in the slow cooker insert, then cover and refrigerate overnight.

In the morning, place the insert into the slow cooker and cook as directed. This is a great option for busy mornings or for entertaining. You can also cook the wings ahead and reheat them gently before serving.

Serving ideas

Serve the wings over a bed of creamy garlic mashed potatoes to soak up the delicious sauce. The creamy potatoes balance the sweet-tangy glaze beautifully. Alternatively, serve them with steamed rice, polenta, or crusty bread for dipping. A simple green salad with a vinaigrette would add a fresh contrast to the rich, sticky wings.

For a casual party, serve the wings as an appetizer with plenty of napkins. They are messy but worth it. Garnish with sliced green onions or sesame seeds for a pop of color, if desired. The dish is also excellent with a side of coleslaw or pickled vegetables to cut through the sweetness. Pair with a cold beer or a sparkling water with lemon.

Frequently asked questions

Recipe card

Sticky Mandarin Bourbon Glazed Chicken Wings in a Crockpot

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 1 can (15 oz) mandarin orange segments, drained
• 2 tbsp freshly grated ginger
• 1 cup bourbon molasses BBQ glaze
• 1/4 cup packed dark brown sugar

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

48 g

Fat

28 g

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