I explored Crock Pot Chicken Wing Recipes and found a garlicky teriyaki slow cooker chicken wings recipe that hides a surprising pantry ingredient.
I make Slow Cooker Teriyaki Chicken Wings for game day when I need something sticky, bold and stupidly simple. It sings of low sodium soy sauce and lots of garlic so it hits salty sweet and keeps people reaching back for more.
I post it among my Crockpot Recipes Chicken Wings because it solves that party appetizer panic every time, and people search Chicken Wings In Crockpot Easy when they want proof it works. I probably mess up measurements sometimes, dont judge but it always ends up dangerously dunkable, messy and way more memorable than it has any right to be.
Ingredients
- chicken wings: dark meat, high protein and some fat, makes the dish hearty and messy
- soy sauce: salty, umami-rich, brings savory depth and brown color, so use low sodium
- brown sugar: sweet, molasses notes that caramelize, adds carbs and sticky glaze to wings
- rice vinegar: bright acidity, cuts through richness and adds a clean, slightly sweet tang
- garlic: pungent and savory, small amount builds big flavor, plus antibacterial vibes sometimes
- ginger: peppery, warm zing that lifts the sauce, aids digestion, fresh is best
- cornstarch: neutral thickener, makes sauce glossy and clingy, no taste but lots of body
- green onions: fresh, mild bite and color, sprinkled last for crunch and bright aroma
Ingredient Quantities
- about 3 lb chicken wings (drumettes and flats)
- 1/2 cup (120 ml) low sodium soy sauce
- 1/2 cup (100 g) packed brown sugar
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1/4 cup (60 ml) chicken broth or water
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp toasted sesame oil
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, toasted
- salt and black pepper, to taste
- optional: 1 tsp sriracha or 1/4 tsp crushed red pepper for heat
How to Make this
1. Pat about 3 lb chicken wings (drumettes and flats) dry with paper towels, trim any excess skin or wing tips if you like, then season lightly with salt and black pepper.
2. Whisk together 1/2 cup low sodium soy sauce, 1/2 cup packed brown sugar, 2 tbsp honey, 2 tbsp rice vinegar, 1/4 cup chicken broth or water, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp toasted sesame oil and the optional heat (1 tsp sriracha or 1/4 tsp crushed red pepper) until the sugar mostly dissolves.
3. Put the wings in the slow cooker, pour the sauce over them and stir or flip so theyre mostly coated. Try not to overcrowd, stack is fine but stir once if possible halfway through cooking.
4. Cook on LOW for 3 to 4 hours or on HIGH for
1.5 to 2 hours, until the wings reach 165 F and the meat is tender and pulling from the bone. Dont overcook too long or they get mushy.
5. When wings are done, use a slotted spoon to lift them out and set on a plate, leaving the sauce in the slow cooker. Skim off excess fat if theres a lot.
6. Pour the cooking liquid into a saucepan, bring to a simmer, then whisk in a slurry made from 2 tbsp cornstarch mixed with 2 tbsp cold water. Simmer and stir until the sauce thickens and becomes glossy, about 1 to 2 minutes. Taste and adjust salt, pepper, or heat.
7. Toss the wings in the thickened teriyaki or brush the sauce over them. For extra crispiness, spread wings on a foil lined baking sheet and broil on high 3 to 5 minutes per side until edges are caramelized and sticky, watch them closely so they dont burn.
8. Sprinkle with 2 green onions thinly sliced and 1 tbsp toasted sesame seeds, give a final toss or sprinkle, then serve hot as party or game day appetizers.
9. Quick tips: patting wings dry before cooking helps them crisp; reserve some sauce if you want to recoat later; if you dont want to broil use a hot 425 F oven for 8 to 12 minutes to finish.
Equipment Needed
1. 6-quart slow cooker
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Whisk
5. Chef’s knife and cutting board
6. Microplane or fine grater (for ginger) or garlic press
7. Tongs and a slotted spoon (for lifting wings)
8. Medium saucepan and a small bowl for the cornstarch slurry
9. Baking sheet lined with foil and a wire rack plus paper towels for patting dry
FAQ
Slow Cooker Teriyaki Chicken Wings Recipe Substitutions and Variations
- Soy sauce: swap with tamari for a gluten free option or coconut aminos for a lower sodium, slightly sweeter flavor. Use about the same amount but taste and adjust salt if needed, cuz coconut aminos is milder.
- Brown sugar: you can stir together granulated sugar plus molasses — 1/2 cup sugar + 1 tbsp molasses = about 1/2 cup packed brown sugar. Or try maple syrup or honey for a different, more complex sweetness, just cut back other liquids a bit.
- Rice vinegar: use apple cider vinegar or white wine vinegar if you dont have rice vinegar. Theyre a touch sharper so use the same amount but add a pinch of sugar if it tastes too bright.
- Cornstarch: replace with arrowroot powder for a clear glossy sauce (use 1:1), or use all purpose flour (use about double the flour and simmer longer to cook off the raw flour taste).
Pro Tips
– Air dry the wings uncovered on a rack in the fridge for 2 to 6 hours before cooking. Removing surface moisture helps the skin tighten up and crisp much better when you finish them under high heat.
– Reduce a portion of the cooking liquid on the stove until it’s deeply flavored before thickening. Taste and tweak the balance of sweet, salty and acidic while it’s hot; a little extra rice vinegar or a squeeze of citrus will brighten things without adding more salt.
– Reserve some of the sauce before tossing or broiling, and pat the wings lightly before the high-heat finish. That way you can quickly caramelize the exterior without burning all of the glaze, then brush on reserved sauce for fresh shine and flavor right before serving.
– Make the cornstarch slurry perfectly smooth by whisking the cornstarch into cold liquid thoroughly first, then add it slowly to simmering sauce while stirring. If the sauce overshoots and gets too thick, thin it with a splash of hot water rather than more slurry to avoid a gummy texture.
Slow Cooker Teriyaki Chicken Wings Recipe
I explored Crock Pot Chicken Wing Recipes and found a garlicky teriyaki slow cooker chicken wings recipe that hides a surprising pantry ingredient.
6
servings
760
kcal
Equipment: 1. 6-quart slow cooker
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Whisk
5. Chef’s knife and cutting board
6. Microplane or fine grater (for ginger) or garlic press
7. Tongs and a slotted spoon (for lifting wings)
8. Medium saucepan and a small bowl for the cornstarch slurry
9. Baking sheet lined with foil and a wire rack plus paper towels for patting dry
Ingredients
about 3 lb chicken wings (drumettes and flats)
1/2 cup (120 ml) low sodium soy sauce
1/2 cup (100 g) packed brown sugar
2 tbsp honey
2 tbsp rice vinegar
1/4 cup (60 ml) chicken broth or water
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp toasted sesame oil
2 tbsp cornstarch
2 tbsp cold water
2 green onions, thinly sliced
1 tbsp sesame seeds, toasted
salt and black pepper, to taste
optional: 1 tsp sriracha or 1/4 tsp crushed red pepper for heat
Directions
- Pat about 3 lb chicken wings (drumettes and flats) dry with paper towels, trim any excess skin or wing tips if you like, then season lightly with salt and black pepper.
- Whisk together 1/2 cup low sodium soy sauce, 1/2 cup packed brown sugar, 2 tbsp honey, 2 tbsp rice vinegar, 1/4 cup chicken broth or water, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp toasted sesame oil and the optional heat (1 tsp sriracha or 1/4 tsp crushed red pepper) until the sugar mostly dissolves.
- Put the wings in the slow cooker, pour the sauce over them and stir or flip so theyre mostly coated. Try not to overcrowd, stack is fine but stir once if possible halfway through cooking.
- Cook on LOW for 3 to 4 hours or on HIGH for
- 5 to 2 hours, until the wings reach 165 F and the meat is tender and pulling from the bone. Dont overcook too long or they get mushy.
- When wings are done, use a slotted spoon to lift them out and set on a plate, leaving the sauce in the slow cooker. Skim off excess fat if theres a lot.
- Pour the cooking liquid into a saucepan, bring to a simmer, then whisk in a slurry made from 2 tbsp cornstarch mixed with 2 tbsp cold water. Simmer and stir until the sauce thickens and becomes glossy, about 1 to 2 minutes. Taste and adjust salt, pepper, or heat.
- Toss the wings in the thickened teriyaki or brush the sauce over them. For extra crispiness, spread wings on a foil lined baking sheet and broil on high 3 to 5 minutes per side until edges are caramelized and sticky, watch them closely so they dont burn.
- Sprinkle with 2 green onions thinly sliced and 1 tbsp toasted sesame seeds, give a final toss or sprinkle, then serve hot as party or game day appetizers.
- Quick tips: patting wings dry before cooking helps them crisp; reserve some sauce if you want to recoat later; if you dont want to broil use a hot 425 F oven for 8 to 12 minutes to finish.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 233g
- Total number of serves: 6
- Calories: 760kcal
- Fat: 55g
- Saturated Fat: 16g
- Trans Fat: 0.45g
- Polyunsaturated: 7g
- Monounsaturated: 27g
- Cholesterol: 193mg
- Sodium: 700mg
- Potassium: 630mg
- Carbohydrates: 24g
- Fiber: 0.5g
- Sugar: 22g
- Protein: 63g
- Vitamin A: 50IU
- Vitamin C: 1mg
- Calcium: 40mg
- Iron: 3mg
