Crockpot Teriyaki Chicken Wings Recipe

Intro

There are days when I want something bold, sticky, and completely irresistible… but I do not want to stand over the stove all evening. That is exactly when I turn to my Crockpot Teriyaki Chicken Wings. This recipe has saved me on busy weekends, last-minute gatherings, and even quiet nights when I simply crave something savory and comforting.

As a female chef who spends most of her time testing recipes and balancing flavors, I deeply appreciate dishes that taste complex but are simple to prepare. These wings are exactly that.

The crockpot does the slow, gentle cooking while the chicken absorbs a rich teriyaki glaze made with soy sauce, garlic, ginger, and a touch of sweetness. By the time they are ready, the kitchen smells warm, slightly sweet, and beautifully savory.

I still remember the first time I made these for friends. I set the slow cooker in the morning, went about my day, and by dinner, I had glossy, tender wings coated in a sauce that clung to every bite. No stress. No splattering oil. Just pure flavor.

Today, I am sharing my complete guide so you can make these wings confidently in your own kitchen.

What is Crockpot Teriyaki Chicken Wings?

Crockpot Teriyaki Chicken Wings are slow-cooked chicken wings simmered in a sweet and savory teriyaki-style sauce until tender and flavorful. Unlike deep-fried wings, these are gently cooked over several hours, allowing the meat to become juicy while soaking up every bit of sauce.

Teriyaki sauce traditionally combines soy sauce, sugar, and mirin or sake. In my home-style version, I use soy sauce, brown sugar, honey, garlic, and fresh ginger to create a balanced glaze. The slow cooker helps the wings become incredibly tender while building layers of flavor.

At the end, I like to thicken the sauce slightly so it turns glossy and sticky. You can even broil the wings briefly for caramelized edges if you want that extra finish.

This recipe is comforting, easy, and perfect for gatherings, game nights, or even meal prep.

Equipment List

Here is what you will need:

• 6-quart slow cooker (crockpot)
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Tongs
• Small saucepan (for thickening sauce)
• Baking sheet (optional, for broiling)
• Parchment paper or foil

Nothing complicated. That is the beauty of it.

Recipe Card Info

Prep Time: 15 minutes
Cook Time: 4–5 hours (low) or 2–3 hours (high)
Total Time: Up to 5 hours
Serves: 4–6 people
Cuisine: Asian-inspired
Course: Dinner
Calories: Approximately 320 calories per serving

Ingredients

• 2 pounds chicken wings (drumettes and flats)
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water (for slurry)
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Optional:

• 1 teaspoon chili flakes (for heat)
• 1 tablespoon hoisin sauce (for deeper flavor)

Instructions (Step by Step)

Step 1: Prepare the Wings

Pat the chicken wings dry with paper towels. Removing excess moisture helps the sauce cling better.

Step 2: Make the Teriyaki Sauce

In a mixing bowl, whisk together soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil. Taste the sauce. It should be slightly salty, sweet, and aromatic.

Step 3: Add to Crockpot

Place the wings inside the slow cooker in a single layer if possible. Pour the sauce over them, making sure each piece is coated.

Step 4: Slow Cook

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. The wings should be tender and cooked through.

Step 5: Thicken the Sauce

Remove wings carefully with tongs. Pour the remaining sauce into a small saucepan.

In a small bowl, mix cornstarch and water to create a slurry. Add it to the sauce and simmer for 3–5 minutes until thick and glossy.

Step 6: Coat and Finish

Return the wings to the sauce and toss to coat.

Optional: Place wings on a lined baking sheet and broil for 3–5 minutes until slightly caramelized.

Step 7: Garnish and Serve

Sprinkle sesame seeds and green onions on top. Serve warm.

Why Slow Cooking Makes These Wings Special

Slow cooking allows the chicken to gently absorb the teriyaki flavors. The garlic softens, the ginger becomes mellow, and the sweetness balances perfectly with the soy sauce.

Unlike fried wings, these are juicy inside without heavy oil. The sauce seeps into the meat slowly, creating flavor in every bite.

As someone who cooks daily, I appreciate recipes that allow me to step away from the kitchen. The crockpot becomes your quiet helper.

Flavor Profile: Sweet, Savory, and Sticky

The first bite delivers saltiness from soy sauce. Then comes the sweetness of brown sugar and honey. The ginger adds warmth. Garlic gives depth. Sesame oil brings a subtle nuttiness.

When thickened, the sauce turns glossy and sticky. It clings to the wings beautifully. The sesame seeds add crunch. The green onions add freshness.

That balance is what makes Crockpot Teriyaki Chicken Wings so addictive.

My Personal Tips for Perfect Wings

1. Use Fresh Ginger

It makes a huge difference in aroma.

2. Do Not Skip Thickening

Without thickening, the sauce stays thin. That glossy finish is worth the extra step.

3. Broil for Texture

If you love caramelized edges, broil briefly.

4. Adjust Sweetness

Like it sweeter? Add a little more honey.

5. Add Heat If You Want

Chili flakes bring a beautiful contrast.

Serving Ideas

These wings are perfect with:

• Steamed white rice
• Fried rice
• Simple cucumber salad
• Stir-fried vegetables
• Noodles

For parties, I serve them with toothpicks and extra sauce on the side.

Make-Ahead and Storage

Store leftovers in an airtight container for up to 3 days.

Reheat gently on the stovetop or microwave in short intervals.

You can freeze cooked wings for up to 2 months. Thaw overnight before reheating.

Nutritional Benefits

Chicken wings provide protein and iron. Using the crockpot avoids deep frying, which reduces added fats.

By controlling sugar levels, you can make this dish balanced and satisfying.

Common Mistakes to Avoid

• Overcrowding the crockpot
• Using high-sodium soy sauce without adjusting salt
• Skipping the sauce reduction
• Cooking too long until meat falls apart

Frequently Asked Questions

Can I use frozen wings?

It is best to thaw first for even cooking.

Can I double the recipe?

Yes, as long as your crockpot is large enough.

Can I make it gluten-free?

Use tamari instead of soy sauce.

Final Thoughts From My Kitchen

There is something deeply comforting about lifting the lid of a slow cooker and being greeted by a cloud of sweet, savory steam.

These Crockpot Teriyaki Chicken Wings have become a staple in my kitchen, not because they are fancy, but because they work. They bring people together. They disappear quickly from the table.

Food does not need to be complicated to feel special. Sometimes, it just needs patience and good ingredients.

From my kitchen to yours, enjoy every sticky, flavorful bite.

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