Crockpot Bourbon Wings

If you want wings that fall-off-the-bone tender with a sticky, sweet-and-smoky glaze, these Crockpot Bourbon Wings deliver with almost no hands-on time. They’re perfect for busy weeknights, game days, or a casual party where you want flavorful food without babysitting the stove. If you enjoy set-and-forget slow-cooker recipes with bold flavor, try a creamy counterpart like this crockpot creamy buffalo chicken dip for a crowd-pleasing spread.

Why you’ll love this dish

This recipe gives you big barbecue flavor with minimal effort. The bourbon adds a warm, caramel note that deepens as it simmers, while honey and BBQ sauce balance it with sweetness and tang. Because everything cooks low and slow, the meat becomes incredibly tender and pulls clean off the bone — no knife required.

“I made these for a Sunday game day and everyone went back for seconds — sweet, slightly boozy, and perfectly sticky.” — a fan-favorite review

Reasons to try it:

• Low-effort: dump, mix, and cook. Great when you don’t want to fuss.
• Budget-friendly: chicken wings are economical and feed a crowd.
• Versatile: scale up, tweak the heat, or finish under the broiler for crispiness.
• Crowd-pleasing: kids and adults alike love the sticky glaze (omit bourbon if serving to those avoiding alcohol).

How this recipe comes together

This is a straightforward slow-cooker recipe with four simple phases:

1. Place wings in the crockpot in a single layer (or loosely piled).
2. Whisk bourbon, BBQ sauce, honey, soy sauce, garlic, salt and pepper to make the glaze.
3. Pour sauce over wings so they’re well coated, then cover and cook low for 6–7 hours or high for 3–4 hours.
4. After cooking, toss the wings in the reduced sauce and optionally finish under a broiler or in an air fryer to crisp the skin.

Knowing this flow helps you plan timing — prep takes about 10 minutes, then the crockpot does the work.

What you’ll need

• 3 pounds chicken wings (split into flats and drumettes if desired)
• 1/2 cup bourbon (see notes below for alternatives)
• 1 cup BBQ sauce (your favorite brand or homemade)
• 1/4 cup honey
• 1/4 cup soy sauce (use low-sodium if preferred; tamari for gluten-free)
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Optional garnish: sliced green onions

Substitutions and notes:

• No bourbon? Use apple cider, chicken stock plus 1 tsp bourbon extract, or extra BBQ sauce for flavor without alcohol.
• For a gluten-free version, swap soy sauce for tamari.
• To reduce sugar, use a sugar-free BBQ sauce and a little maple syrup or a sugar substitute to taste.

Step-by-step instructions

1. Pat wings dry with paper towels — dryer wings take on sauce better.
2. Place the wings into the crockpot in a single layer or loosely piled.
3. In a medium bowl, whisk together bourbon, BBQ sauce, honey, soy sauce, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
4. Pour the sauce evenly over the wings, using a spatula to nudge them so each piece gets coated.
5. Cover and cook on low for 6–7 hours or on high for 3–4 hours. The wings are done when the meat pulls easily from the bone and internal temperature reaches 165°F (74°C).
6. Optional crisp finish: transfer wings to a baking sheet, spoon some sauce over them, and broil 2–3 minutes per side until edges caramelize. Alternatively, pop them in a hot air fryer at 400°F for 4–6 minutes to crisp.
7. Toss the finished wings in the reserved sauce, garnish with sliced green onions if desired, and serve with your favorite sides.

Best ways to enjoy it

Serve these wings hot and sticky with cooling sides. Good pairings include celery and carrot sticks with ranch or blue cheese, coleslaw, baked potatoes, corn on the cob, or a fresh green salad. For a buffet-style spread, pair them with another slow-cooker favorite like Crockpot Marry Me Chicken so guests can sample a couple of saucy mains.

Presentation tips:

• Arrange wings on a large platter, drizzle extra sauce, and finish with green onions and sesame seeds.
• Use small bowls of dipping sauces for variety (ranch, blue cheese, extra BBQ).

Storage and reheating tips

• Refrigeration: Cool leftovers to room temperature (within 2 hours), then store in an airtight container in the fridge for 3–4 days.
• Freezing: Place cooled wings in a freezer-safe container or bag with sauce and freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: For best texture, reheat in a preheated oven at 350°F until warmed through (about 10–15 minutes), then broil briefly to re-crisp. An air fryer at 375°F for 4–6 minutes works well too. Microwave reheating is fastest but will soften the skin.

Food safety: Always reheat leftovers to 165°F (74°C). Discard any cooked wings left out at room temperature for more than 2 hours.

Pro chef tips

• Dry the wings first: removing surface moisture helps the sauce stick and reduces steaming in the crockpot.
• Brown for depth (optional): a quick 3–4 minute sear per side in a hot skillet adds Maillard flavor before slow cooking.
• Control the glaze: if the sauce is too thin after cooking, remove wings and reduce the sauce on the stovetop; whisk in a 1–2 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken.
• Alcohol note: most of the bourbon’s alcohol evaporates during a long cook, but flavor concentrates. If cooking for children or those avoiding alcohol entirely, substitute bourbon with apple cider or a non-alcoholic vanilla/rum extract (use sparingly).
• Crisp finish: slow cooking tenderizes the meat but leaves skin soft; finishing under the broiler or in an air fryer gives the satisfying crunch people expect from wings.

Recipe variations

• Spicy Bourbon Wings: add 1–2 tablespoons sriracha or chopped chipotle in adobo to the sauce.
• Maple-Bourbon: swap honey for pure maple syrup and finish with a sprinkle of flaky sea salt.
• Asian-style: swap BBQ sauce for hoisin, add 1 tsp toasted sesame oil and 1 tbsp rice vinegar; garnish with sesame seeds and cilantro.
• Gluten-free: use tamari instead of soy sauce and a gluten-free BBQ sauce.
• Vegetarian alternative: roast cauliflower florets and toss with a reduced version of the sauce; finish under the broiler to char edges.

Common questions

Q: How long does the bourbon flavor last after cooking?
A: The bourbon’s flavor infuses the sauce and becomes more caramel-like the longer it cooks. Most of the alcohol evaporates during the slow-cook, but the depth of flavor remains. For a non-alcohol version, replace bourbon with apple cider or a teaspoon of rum extract.

Q: Can I double the recipe for a larger crowd?
A: Yes. Use a larger crockpot or two cookers. Keep cook times roughly the same, but ensure wings aren’t packed so tightly — some air and sauce circulation helps even cooking.

Q: Will the sauce burn if I cook on high?
A: The sauce itself can thicken and darken if left on high too long; follow the recommended high setting (3–4 hours) and stir once or twice if you’re nearby. If the sauce thickens too much, add 2–3 tablespoons of water or chicken stock to loosen it.

Q: Can I cook frozen wings in the crockpot?
A: It’s safer to thaw wings first. Cooking from frozen increases the time in the danger zone (40–140°F) and may result in uneven cooking. Thaw in the fridge overnight for best results.

Q: How do I get sticky glaze without it being too sweet?
A: Start with the listed amounts, then taste the sauce before adding to the crockpot. If it’s too sweet, add a splash of vinegar (apple cider or rice vinegar) or a squeeze of lemon to balance the flavors.

If you want more slow-cooker inspiration, try pairing these wings with other easy crockpot mains and sides — they’re perfect for feeding a crowd with minimal effort.

Crockpot Bourbon Wings

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Tender chicken wings cooked in a sticky, sweet-and-smoky bourbon glaze, perfect for game days and casual gatherings.

• Author: ayoboyo021gmail-com
• Prep Time: 10 minutes
• Cook Time: 390 minutes
• Total Time: 400 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 3 pounds chicken wings (split into flats and drumettes if desired)
• 1/2 cup bourbon (or alternatives)
• 1 cup BBQ sauce
• 1/4 cup honey
• 1/4 cup soy sauce (or tamari for gluten-free)
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Optional garnish: sliced green onions

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Instructions

1. Pat wings dry with paper towels.
2. Place the wings into the crockpot in a single layer or loosely piled.
3. In a medium bowl, whisk together bourbon, BBQ sauce, honey, soy sauce, minced garlic, salt, and pepper until smooth.
4. Pour the sauce evenly over the wings, ensuring each piece is coated.
5. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
6. For optional crisp finish, transfer wings to a baking sheet, spoon sauce over them, and broil for 2–3 minutes per side or air fry at 400°F for 4–6 minutes.
7. Toss finished wings in reserved sauce, garnish with green onions, and serve.

Notes

For a gluten-free version, use tamari instead of soy sauce. For less sweetness, use sugar-free BBQ sauce or reduce honey.