Slow Cooker Teriyaki Chicken Wings

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Have you ever wondered how to cook chicken wings in a crockpot? It’s so easy and saves you a ton of time for entertaining! Just dump in the slow cooker and before you serve just make the dipping sauce. Easy peasy!

Slow Cooker Chicken Wings Recipe

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These teriyaki chicken wings have a wonderful flavor of garlic and ginger!

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Top the chicken wings with sesame seeds which makes them look stunning! I make these for game day when football is on and the family gobbles them up. They are great for a party appetizer.

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FAQ’s

1. What will I need to complete this recipe?
   1. Chicken wings – if wings are frozen, they will need an additional hour of cooking time.
   2. Onion – any will do.  I prefer to use a yellow onion.
   3. Low Sodium Soy Sauce – it is important to use low sodium or the sauce gets very salty.
   4. Brown sugar
   5. Rice Wine Vinegar – this gives it a great flavor, but can be substituted with any vinegar.
   6. Ground ginger – you can use whole ginger and grate or finely chop – 2 teaspoons.  
   7. Garlic
   8. Cornstarch – this will thicken the sauce and the sauce can be used as a dipping sauce, but isn’t necessary.
   9. Water – to be used with the cornstarch
2. You will need the following supplies:
   1. CrockPot
   2. Saucepan 
   3. Cookie sheet (if crisping)
   4. Tin foil (to line cookie sheet)
3. What if I like crispy wings?

If you want a crispy wing, when they are done cooking, place them on a tinfoil lined cookie sheet.  Set the broiler for 400° and place on the highest rack possible for 5 minutes.  Turn and broil the other side for 5 minutes.  This will make the skins crispy.

4. How should I store the wings?

Place in an airtight container or a ziplock bag.  Keep in the refrigerator for up to 5 days.

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Slow Cooker Teriyaki Chicken Wings Recipe

Ingredients

• ▢ 3 pounds chicken wings tips removed, flats and drumettes separated
• ▢ ¾ cup onion diced
• ▢ 1 cup Low Sodium Soy sauce
• ▢ 1 cup light brown sugar
• ▢ ¼ cup Rice Wine vinegar
• ▢ 2 teaspoons ground ginger
• ▢ 1 Tablespoon minced garlic
• ▢ 2 Tablespoons Cornstarch optional
• ▢ ¼ cup water only needed if using the cornstarch
• ▢ White sesame seeds for garnish
• ▢ Parsley for garnish

Instructions

• Place the wings in the crockpot and turn on high, setting the time for 2 to 3 hours or low for 4 to 5 hours.
• In a medium bowl, mix the onion, soy sauce, brown sugar, vinegar, ginger, and garlic together. Pour over the wings and mix to coat.
• Place the lid on the cooker and leave to cook.
• **Thirty minutes before serving, remove the sauce and place in a saucepan, mix the water and cornstarch together and whisk into the teriyaki sauce. Cook for a minute or two until thickened. Pour over the wings and mix to coat.
• Remove wings and sprinkle with parsley and sesame seeds. Serve with your favorite vegetables.

Notes

**If you want to use the sauce for dipping, step #4 is important.