Crockpot Teriyaki Chicken Wings Recipe
Crockpot Teriyaki Chicken Wings cook low and slow in garlic, honey, soy sauce, and rice vinegar for juicy, sticky goodness.
Equipment
- 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
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 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.