Slow Cooker Teriyaki Wings
Slow cooker teriyaki wings are sticky, savory, and fall-off-the-bone tender with a sweet glaze—perfect for game day or a no-stress weeknight dinner.
Servings: 4
Equipment
- Slow Cooker 7-Quart
Ingredients
- 4 Pounds chicken wings fresh, frozen or thawed
- ⅔ Cup brown sugar
- ½ Teaspoon black pepper
- 3 to 5 Cloves garlic minced
- 2 Teaspoons ginger freshly minced
- ½ Cup soy sauce low sodium
- 3 Tablespoons rice vinegar
- ¼ Cup cornstarch
For Garnish:
- green onions sliced
- sesame seeds toasted
Instructions
- Add the wings to a slow cooker.
- Whisk together the soy sauce, cornstarch, brown sugar, rice vinegar, garlic, ginger, and black pepper until well combined.
- Pour the sauce over the wings, reserving a little for basting.
To Cook Frozen Wings:
- Cover the slow cooker and cook for 3 to 4 hours on HIGH.
To Cook Fresh or Thawed Wings:
- Cover the slow cooker and cook for 4 to 5 hours on LOW.
- Check the chicken is tender, cooked through and 165°F in the thickest part.
- Preheat the oven broiler.
- Line a baking sheet with foil and then grease it to prevent sticking.
- Arrange the wings on the prepared baking sheet and brush the reserved teriyaki sauce over them.
- Broil for 6 to 8 minutes, flipping halfway through, or until they’re crispy.
- Serve garnished with sesame seeds and green onions.
Notes
Use a large slow cooker: I recommend using a 7-quart slow cooker or larger. If you overcrowd the Crockpot, you’ll find the wings don’t cook evenly.
Coating thickness: If you want an extra-thick sauce, baste your wings every few minutes as they broil. Keep in mind the more teriyaki sauce you add, the more bold the teriyaki flavors will be.
If using frozen wings: These release liquid as they cook, so discard any excess liquid left after transferring the slow cooked wings onto the sheet pan.
Keep an eye on them: All broilers heat differently so check your wings often to make sure they're not burning. Broil times are estimates, so just broil until the wings are crispy.
Coating thickness: If you want an extra-thick sauce, baste your wings every few minutes as they broil. Keep in mind the more teriyaki sauce you add, the more bold the teriyaki flavors will be.
If using frozen wings: These release liquid as they cook, so discard any excess liquid left after transferring the slow cooked wings onto the sheet pan.
Keep an eye on them: All broilers heat differently so check your wings often to make sure they're not burning. Broil times are estimates, so just broil until the wings are crispy.
Nutrition
Calories: 738kcal | Carbohydrates: 46g | Protein: 48g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 1811mg | Potassium: 509mg | Fiber: 0.4g | Sugar: 36g | Vitamin A: 362IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 3mg
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