Slow Cooker Teriyaki Chicken Wings

Teriyaki Wings, Slow Cooker
Crock Pot Teriyaki Chicken Wings. Diana Rattray
  • 2 hrs 30 mins
  • Prep: 10 mins,
  • Cook: 2 hrs 20 mins
  • Yield: 32 wing pieces (4 Servings)
Ratings (4)

These slow cooker chicken wings are broiled and then slow cooked in an Asian-style sauce mixture. I add chili garlic paste — or sambal — to the sauce mixture for some heat, but that is optional. You could use crushed red chili flakes or cayenne for heat as well. 

The recipe is easily scaled up for a crowd. Make them for a party or tailgating event. 

What You'll Need

  • 3 pounds chicken wings (about 16 wings)
  • Dash kosher salt
  • Dash freshly ground black pepper
  • 1 large onion (chopped)
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1/4 cup dry sherry
  • 1 tablespoon chili garlic paste or sauce (sambal), optional
  • 2 teaspoons ground ginger
  • 2 cloves garlic, minced

How to Make It

  1. Rinse chicken wings; pat dry.
  2. Cut off and discard wing tips then cut each wing at the joint to make two sections.
  3. Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan.
  4. Broil about 4 inches from the heat for 8 to 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to the slow cooker.
  5. In a bowl, combine chopped onion, soy sauce, brown sugar, sherry, chili paste (if using), ginger, and minced garlic. Pour sauce over chicken wings.
  1. Cover and cook on LOW for about 4 hours or on High for about 1 1/2 to 2 1/2 hours.
  2. Stir the chicken wings once about halfway through cooking.
  3. Serve directly from slow cooker with the temperature on LOW or WARM.

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