Take your chicken wings to the next level with my easy Crockpot bourbon wings recipe! Sticky, sweet, and tangy, these chicken wings are packed with rich maple bourbon flavor but take almost no effort. I love that my slow cooker does all the work while I do…literally anything else! These are perfect for weeknight dinners, casual game days, or any time I want wings without the mess of frying.
Maple Bourbon Glazed Wings
Lately, cooking wings in my Crockpot has become my favorite hands-off method! It’s so easy and I can use any wing sauce I like. My simple bourbon-maple glaze simmers low and slow, soaking into the chicken wings for a deep sweet-and-savory flavor. I start the sauce on the stovetop with onions and garlic to add depth, then I finish the slow-cooked wings under the broiler to give them an irresistibly crispy texture. These are always a hit with game day crowds!
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Why I Finish the Sauce on the Stovetop
Slow cookers trap steam, which prevents sauces with sugar (like maple syrup and brown sugar) from thickening properly. That’s why this sauce is finished on the stovetop after cooking–it lets the sugars reduce and concentrate without overcooking the wings.
Crockpot Bourbon Chicken Wings Recipe
Ingredients
- 3 pounds bone-in, skin-on chicken wing portions (about 24-30 wings)
- 1 tablespoon unsalted butter (⅛ stick)
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 cup ketchup
- ¾ cup bourbon (*)
- ½ cup pure maple syrup (**)
- ½ cup brown sugar
- ¼ cup apple cider vinegar (***)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard (****)
Instructions
- In a saucepan set over medium heat, melt the butter. Once melted, add the onion. Cook for 4 minutes, or until softened and just starting to brown. Add the garlic, and cook 1 more minute. Add the ketchup, bourbon, maple syrup, brown sugar, vinegar, Worcestershire sauce, and mustard. Cook for 5 more minutes.1 tablespoon unsalted butter, ½ cup diced onion, 1 tablespoon minced garlic, 1 cup ketchup, ¾ cup bourbon, ½ cup pure maple syrup, ½ cup brown sugar, ¼ cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 teaspoon dry mustard
- Place the raw wings in the Crockpot, pour the sauce over the wings, and stir to coat.3 pounds bone-in, skin-on chicken wing portions
- Place the lid on the Crockpot and cook on HIGH for 2-3 hours, or until the wings are cooked through.
- Once the wings are cooked, turn the broiler to 400℉. Cover a large baking sheet with aluminum foil. Remove the wings from the Crockpot, then place them on the pan. Place wings under the broiler until lightly crisped on one side (about 3 minutes); then flip and crisp the other side. Remove from oven.
- Place the remaining sauce in a pan set over low heat, and simmer and reduce until thickened to your liking for a dipping sauce. Serve with ranch dressing and the rest of the bourbon sauce.
Notes
- Add an extra ¼ cup bourbon to the sauce for more flavor. Most of the alcohol will cook off, but not all of it, so take care when serving.
- Pat your wings dry, and do not cook wings from frozen in the crockpot. They will turn out soggy and rubbery.
- Crockpots can vary greatly in performance. I recommend checking your wings early, and pulling as soon as they reach 165°F to avoid drying them out.
- You can also cook on LOW for 4-5 hours, but I have found that HIGH gives a better texture for wings.
- For crispier wings, place them on a wire rack set over the baking sheet so excess sauce drips away while broiling.
- Keep a close eye on the wings while broiling. Broilers vary, and the sugar in the sauce can burn quickly.
- Serve with the reduced bourbon sauce and ranch dressing for dipping, plus some carrot and celery sticks for crunch!
- Oven: Pat wings dry, bake at 400°F for 40-45 min (flipping halfway), brush with bourbon sauce, broil 2-4 min until sticky, and serve with thickened sauce.
- Air Fryer: Pat wings dry, air fry at 380°F for 22-26 min (flip halfway), toss with bourbon sauce, air fry 2-3 min more to set glaze, and serve with thickened sauce.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Bourbon Chicken Wings in the Crockpot Step by Step
Make the Sauce: In a saucepan set over medium heat, melt 1 tablespoon of unsalted butter. Once melted, add ½ cup of diced onion. Cook for 4 minutes, or until softened and just starting to brown. Add 1 tablespoon of minced garlic, and cook 1 more minute. Add 1 cup of ketchup, ¾ cup of bourbon, ½ cup of pure maple syrup, ½ cup of brown sugar, ¼ cup of apple cider vinegar, 2 tablespoons of Worcestershire sauce, and 1 teaspoon of dry mustard. Cook for 5 more minutes.
Prep the Wings: Place 3 pounds of raw bone-in, skin-on chicken wing portions in your Crockpot, pour the sauce over the wings, and stir to coat.
Cook the Wings: Place the lid on your Crockpot, and cook on HIGH for 2-3 hours, or until the wings are cooked through to 165°F.
Broil the Wings: Once the wings are cooked, turn your broiler to 400℉. Cover a large baking sheet with aluminum foil. Remove the wings from the Crockpot, then place them on the pan. Place wings under the broiler until lightly crisped on one side (about 3 minutes); then flip and crisp the other side. Remove from oven.
Toss and Serve: Place the remaining sauce in a pan set over low heat, then simmer and reduce until thickened to your liking for a dipping sauce. Serve with ranch dressing and the rest of the bourbon sauce.
How to Store, Freeze, and Reheat
Store leftover Crockpot bourbon chicken wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-12 minutes, or until warmed through.
More Member-Exclusive Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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