Teriyaki Chicken Wings Crock Pot Slow Cooker Option
Get ready to wow your taste buds with these tender and flavorful Teriyaki Chicken Wings made effortlessly in a Crock Pot slow cooker! This recipe is a time-saving twist on a classic favorite, featuring juicy chicken wings coated in a rich, homemade teriyaki sauce made with soy sauce, honey, brown sugar, garlic, and ginger. Perfectly slow-cooked to absorb all the sweet and savory goodness, these wings are finished with a glossy, thickened glaze and topped with sesame seeds and scallions for an irresistible presentation. Whether you're hosting a game day party or craving a simple yet delicious weeknight appetizer, this easy slow cooker recipe delivers restaurant-quality wings with minimal effort. Plus, the slow-cooking method ensures each bite is melt-in-your-mouth tender.
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 0.25 cup Honey
- 2 tablespoons Rice vinegar
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 teaspoons Sesame seeds (optional, for garnish)
- 2 tablespoons Scallions, chopped (optional, for garnish)
Instructions
Rinse and pat dry the chicken wings with paper towels.
In a medium bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil to create the teriyaki sauce.
Place the chicken wings in the Crock Pot and pour the teriyaki sauce evenly over the wings. Toss gently to ensure all the wings are coated in the sauce.
Cover the Crock Pot with the lid and cook on low heat for 4 hours or on high heat for 2-3 hours, until the chicken wings are tender and cooked through.
Once cooked, carefully remove the wings from the Crock Pot and transfer them to a serving platter. Cover the platter with foil to keep the wings warm.
Pour the remaining sauce from the Crock Pot into a small saucepan. In a separate bowl, mix the cornstarch and water to create a slurry. Add the slurry to the saucepan and bring the sauce to a simmer over medium heat, stirring constantly, until it thickens to a glaze-like consistency (about 2-3 minutes).
Brush or toss the cooked chicken wings with the thickened teriyaki glaze.
Garnish the wings with sesame seeds and chopped scallions, if desired, before serving. Serve warm as an appetizer or entrée!
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5379 mg | 234% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 121.4 g | ||
| Protein | 178.8 g | 358% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 302 mg | 23% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2423 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
