Crockpot Bourbon Chicken Wings Recipe

overhead view of crockpot bourbon chicken wings on a parchment-lined platter with carrot and celery sticks and ranch dip.

4.88 from 8 votes

Crockpot Bourbon Chicken Wings Recipe

These Crockpot bourbon chicken wings are sweet, tangy, and full of rich maple bourbon flavor, all without frying. Finish under the broiler for crispy, crowd-pleasing wings that are perfect for weeknights, parties, or game day.

Prep Time5

Cook Time3

Broil5

Total Time3 10

Course: Appetizer

Cuisine: American

Servings: people

Calories: 556kcal

Author: Becky Hardin

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

*Whiskey also works. For a non-alcoholic option, use an equal amount of apple juice.

**You can use honey instead if you prefer, or pancake syrup will work in a pinch.

***White vinegar also works, but I recommend reducing by half to avoid too tart of a flavor.

****Use 1 tablespoon of regular Dijon or yellow mustard as a substitute.

Tips:

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!

Alternative Cooking Methods:

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.

Make-Ahead: You can make the wings in the Crockpot ahead of time, refrigerate, then broil just before serving.

Storage: Store Crockpot bourbon wings in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition