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Slow-Cooker Teriyaki Wings

Slow-Cooker Teriyaki Wings

These fall-off-the-bone-tender wings are perfect for game day.MORE+LESS-

1

cup low-sodium teriyaki sauce

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  • 1

    Turn on the slow cooker to low. Add the teriyaki sauce, honey and canola oil to the slow cooker, whisking to combine. Add the chicken wings and toss to coat.

  • 2

    Cook the wings on low for 6-8 hours until tender and cooked through, stirring once or twice during the process. Serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • The Big Game is coming … what will you be serving this year? These delicious, tender Teriyaki Wings will be making our menu.Living at the border of New England and New York, it was a huge deal when the New England Patriots took on the New York Jets in the playoffs. It was an even bigger deal when the underdog New York Jets toppled the Patriots.I mean huge.Everyone was talking about it on Monday morning in the coffee shop (well, that and our impending storm – our fourth in four weeks). It’s like that year when my beloved Oakland Raiders went to the Super Bowl …By the time you read this, we’ll all know which teams will ultimately be playing in Arlington, Texas, this year. And if I was a sports reporter, I would be writing about that in this space. But I’m not -- and this is about food. As in the food you will want to serve at your game day party.When I was a kid, my family and I went to an uber-fun big game bash every year. I’d make a banner for the team I was rooting for (somehow that always ended up being the underdog … and they always lost – it became a huge joke of the annual party not to root for whoever I did).
  • As much as I remember the games and the cheering and the hoping that my underdog pick might eek out a win, I also remember the food. It was delicious comfort food – lasagna, wings, salads and the like. My family usually contributed to the beer supply and perhaps a dessert.If that party was still being held, these Teriyaki Wings would be a fabulous contribution. Not only are they super easy to make, they only have four ingredients. And since they are cooked in a slow-cooker, they are relatively hands-off. How awesome is that?A word to the wise on making these: it’s important that you turn on the slow cooker before you start whisking the ingredients together. The addition of a little heat will prevent the honey from hardening on the whisk, making the whole whisking process easier.Do you host a Game Day party? Tell us about it!

Slow Cooker Teriyaki Chicken Wings

Slow Cooker Teriyaki Chicken Wings are tender, juicy and delicious! With a simple marinade that becomes sauce these easy crockpot chicken wings are delightfully mouthwatering.

If you love finger licking good chicken, then you have come to the right place! Simply delicious Slow Cooker Sticky Chicken Wings or Lemon Garlic Chicken, slow cooker chicken literally falls off the bone! Serve with delicious side dishes like our mashed peas.

Chicken Wings are a perfect choice when entertaining as they are finger food that can be shared around.

Take our style chicken at home like our Honey Soy Chicken Stir Fry has never been easier! The best recipe for teriyaki wings is right here! Serve them with a side of skin on roast potatoes for a complete meal! Much like our Honey BBQ Chicken Wings this recipe is incredibly easy!

Our oven baked Honey Soy Chicken Wings are popular on the blog and it is easy to see why. There is something about juicy, sticky chicken that we all enjoy. The joys of teriyaki chicken naturally come after our honey soy combo.

Plus chicken wings recipes are so versatile. You can oven bake them, bbq or pop them in the slow cooker like we are doing with this recipe. Put simply, slow cooker sticky chicken wings are convenient for nights when you don't have a lot of time!


Crock-Pot Teriyaki Chicken Wings

Here is a simple crock-pot recipe to use up some chicken wings. I can usually find a great deal on wings at my local grocery stores on manager mark-downs. I snap them up and throw them in the freezer for meals such as this (plus my husband loves homemade hot wings! I will need to find a great recipe for them in the crock-pot.) We served these wings over rice with some steamed frozen broccoli and cauliflower. Wings were a hit with the entire family, but especially with the kids. I would definitely say that this is a kid friendly recipe if your kids like wings. Mine do, I think they love the succulent juicy dark meat, the small hand friendly size of wings and the fact that they can eat them with their small little hands with permission to lick their fingers even…table manners be gone when you are eating wings apparently!

While I served these Crock-Pot Teriyaki Chicken Wings as a main dish you could easily serve these tasty morsels as a appetizer at your next party or get together!


Slow Cooker Teriyaki Wings

Hello everyone! Hope you are enjoying warmer Spring like weather now a days. Have you ever heard of the phrase: “I wasn’t born in Texas, but I got here as quick as I could!”. Well around this time of the year, I can say that with a big smile on my face. Last weekend we took a weekend trip to the Texas hill country for the sole purpose of wild flower viewing, and boy did we hit the jackpot! Below are a few photos for your viewing pleasure:

I’ve not seen this much blue bonnets in my whole life!

The funny thing is after we took photos at the blue bonnet field, hubby had to save a few ladies from some car trouble (their SUV got stuck in the sandy area), after several tries and still no luck, the grandma of the group went to flag a few motorists down, we almost got a stern talk to by the property owner. You see wild flower viewing is not without it’s dangers!

A sea of prickly white poppies hubby spotted while we were just driving around. A mixture of cute wild flowers Hubby hiking into a field of purple What’s a posting about Texas if I don’t throw in a few cows?

Anyhoo, the weather has been unusually warm, and I would rather not stand over the stove if I can help it, so here is a very simple recipe that pretty much involves no labor, though you can not tell by the taste of the wings, the family ate them up and I was delighted, enjoy!

Ingredients:

  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 1/8 cup vegetable oil
  • 2 lb chicken wings

Preparation

In a plastic bag, mix all ingredients then add chicken wings toss gently to coat. Refrigerate at least 2 hours to marinate.

Remove chicken from marinade place in 4- to 6-quart slow cooker. Add about 1/2 cup of the marinade set aside any remaining marinade.

Cover cook on High heat setting 4 to 5 hours.

Turn on your oven broiler. Remove the cooked wings from the slow cooker, place them flat on a baking sheet, baste with the marinade, broil for 5-6 minutes depending on your oven. I served the wings over a bed of flattened vermicelli, drizzle any remaining sauce over the wings.


Crock Pot Teriyaki Wings

To start with, I thawed out my wings and cut them apart.

This was my first experience with cutting chicken apart. Crazy, I know! You would think that sometime in my life I would have done it&hellipbut nope. It was a challenge at first, but by the time I was halfway done with the pack of 14, I had &lsquoer down!

While I was cutting up my chicken, I got the oil started on the stove. As always, I recommend putting a couple of skillets on the stove to hurry up the browning process.

Once your skillets and oil are ready, throw in your chicken and brown it on all sides. I had to do two and a half batches in my two skillets to get all 28 browned, but it worked.

Transfer the browned wings into the crockpot (without any drippings or extra grease).

Combine all the other ingredients in a saucepan and warm them up on the stove, stirring occasionally.

Note: This sauce has 1 1/2 cups of soy sauce in it. That is a LOT of soy sauce, so I would recommend using a low sodium soy sauce. I remember when Michael and I bought our last bottle of soy sauce. We joked that we would never use it before the expiration date (and Michael is a stickler for sell by and expiration dates&helliplet&rsquos not even talk about eggs!). Well by golly, it is gone now!

Once the sauce is heated, pour over the top of the wings. (The sauce will not cover the wings completely.)

Cover and cook on low for 3-4 hours, until the juices run clear when pierced.

These were a serious hit in my house! Michael ate way too many because they were so yummy, so you have been warned! Enjoy!


Recipe Summary

  • 1 cup water
  • 1 cup soy sauce
  • 1 cup white sugar
  • ¼ cup pineapple juice
  • ¼ cup vegetable oil
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 3 pounds chicken wings or drumettes

Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.

Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.

Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.


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Slow Cooker Sticky Chicken Wings

Yield: 6 servings

prep time: 10 minutes

cook time: 4 hours 20 minutes

total time: 4 hours 30 minutes

The easiest wings you will ever make. Just throw everything into the crockpot and you’re set! Easy peasy!

Ingredients:

  • 3 pounds chicken wings
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped fresh cilantro leaves

For the sauce

  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup balsamic vinegar
  • 1/3 cup brown sugar, packed
  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 1 teaspoon Sriracha, or more, to taste
  • 1 teaspoon ginger powder
  • 1 teaspoon ground pepper
  • 1/2 teaspoon onion powder

Directions:

  1. In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.
  2. Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.
  3. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
  4. Preheat oven to broil. Line a baking sheet with foil.
  5. Place wings onto the prepared baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred.
  6. Serve immediately with remaining sauce, garnished with sesame seeds and cilantro, if desired.

Notes:

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Slow Cooker Garlic Honey Teriyaki Chicken Wings

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I have always thought myself to be a prissy kinda eater.

Not as in I turn my nose up to certain foods. I welcome most foods with open arms.

I have an extreme hatred for those salt bombs.

Prissy can have quite a few meanings but in my world, I say prissy as I enjoy eating my meals with utensils. No mess. Hands stay clean. Face stays clean. Most of the time. But as everything there is an exception to rules. Two exceptions come to think of it.

First off, I take my pancakes mini. I enjoy them hot, cold. Pretty much in any fashion really. Then with my mini pancakes I enjoy to eat them with my hands and dip them in maple syrup. Only a smidgen though! I don’t maple syrup with a side of pancake, please and thank you. I am not sure where my love of miniature pancakes started but I think sometime in college when I was hated on (not really…) for my mini hands. It would be weird for a 5𔃾” gal to have ginormous hands dontcha think? I agree.

I thought my love of mini pancakes and eating them with my hands was the end of my not so glamorously eating fashion. I have long loathed chicken wings, while my husband has a special place in his heart for them. There is a few restaurants around town, he begs me to go with him. I politely decline then he runs off with his buddies for some beers, wings and ball. Perfect guy stuff that a wife doesn’t need to be involved in.

That all changed when he asked for a healthier spin on wings. My wheels started turning. Baked wings have been done time and time again. So I know I needed another route. Then the slow cooker came to mind and I knew that was my venture.

They are cooked all day in a homemade garlic teriyaki sauce making the wings fall off the bone tender. The teriyaki sauce couldn’t be any easier and you probably already have the ingredients lying around! A quick simmer of the sauce, the wings go in and you are done!

I am willing to be aside my prissy eating habits if I get to indulge in these teriyaki chicken wings one more time.

Forget the fryer with these Slow Cooker Garlic Honey Teriyaki Chicken Wings! Filled with Asian flavors of garlic, honey, ginger and soy sauce, these wings are the perfect appetizer or light dinner!

Megan


Slow Cooker Japanese Teriyaki-Style Chicken Wings

When it comes to Buffalo-style wings, my mindset is, everybody into the pot.  Nothing beats the 14-minute deep-fry.  Sure, wings can be oven-roasted or grilled, but, it's my opinion those two methods compromise the end result -- the first doesn't render them crispy enough, the latter dries them out.  Oh gosh yes, for chicken-wing lovers who are fearful of frying, they are seemingly wonderful.  That said, nothing can compete with a deep-fried chicken wing straight out of the fryer basket -- crispy outer skin, fall-off-the-bone tender inner meat.  That's my opinion.  Period.  

As odd as this is going to sound, the crockpot works great too.  Huh?  The crockpot?  Yep, crazily it does.  First, the wings slowly and gently cook in almost any type of sauce for a lengthy, 3 hours (aka they've got plenty of time to suck up all that flavor).  Second, they go under the broiler for a brief, 5-6 minutes to sort-of crisp them up.  It's a decidedly-different approach resulting in a decidedly-different outcome from traditional deep-fried wings, but, they are oh-so flavorful. They're downright mouth-watering, slightly-sticky and lip-smacking succulent.  Different, but really good.

A bit about teriyaki and teriyaki sauce:

Teriyaki (tehr-uh-yah-kee) :  Teriyaki is a Japanese term referring to a method of cooking beef, chicken, fish or seafood marinated (in a mixture of soy sauce, mirin, sugar, garlic and/or ginger) prior to being grilled, broiled or stir-fried. "Teri" is the Japanese word for "luster", and it is the sugar in the marinade that gives the food its "teri" or shiny glaze.  It's interesting to note that in Japan, there is no official teriyaki sauce.  Teriyaki sauce was invented by the early Japanese settlers to the islands of Hawaii.  They created:

A slightly-sweet nicely-thickened marinade/basting sauce using local, readily-available, easy-to-acquire Hawaiian products.  For example: pineapple juice (in place of the mirin or sake of their homeland) and wild garlic (in conjuction with ginger they brought with them), mixed with soy sauce and thickened with cornstarch.  The subject at hand (beef, chicken, fish or seafood) is marinated for a minimum of 30 minutes, longer for a more pronounced flavor, then cooled.

Homemade teriyaki sauce is thick and drizzly.  At its thinnest, it is thick enough to coat the back of a spoon, and, at the discretion of the cook, in many cases thicker than that.  That said, many store-brought brands are watery (similar in consistency to soy sauce), and, they will not work in this recipe.  Ideally, the teriyaki sauce should be similar in consistency to a hearty barbecue sauce.  What I keep on-hand and recommend is: Panda Express Mandarin brand teriyaki sauce.

Meet my Crockpot casserole crock:

Meet Crockpot's Casserole Crock. For me, it's my latest acquisition in a long line of slow cookers.  I now currently own ten different brands, models and sizes -- which is odd because, me, not-the-queen-of-crockpot-cooking, uses a slow cooker, maybe, five-six times a year. While Crockpot rightfully peddles this one as a casserole crock (because it is essentially a 13" x 9" x 3" casserole), and, it's intended to make-and-take slow-cooked casseroles (it's got lock-in-place handles and a stay-cool handle for carrying the entire contraption), I saw it as a vehicle for 2 1/2-3 pounds of chicken wings, to cook evenly, in comfort -- single-layer spa-style.

Japanese teriyaki meets American chicken wings:

2 1/2-3  pounds chicken wings, drumettes and flats

1 1/2-2  cups from 1, 20-ounce bottle Panda Express Mandarin Teriyaki sauce, or my homemade teriyaki sauce

no-stick cooking spray, for preparing casserole

sesame seeds, for garnish

thinly-sliced scallion tops, for garnish

additional teriyaki sauce, for dipping and drizzling

  Step 1 .  Spray the inside of the crock casserole with no-stick cooking spray. Arrange the wings, in a single layer, side-by-side and close together, slightly-overlapping if necessary (just don't pile them on top of each other).

Step 2 . Slowly drizzle 3/4 cup teriyaki sauce,evenly over the tops of the wings. Cover crockpot. Cook on high for ق 1/2-3 hours (2 1/2 hours for smaller wings, 3 hours for larger wings).

Step 3 . Preheat broiler with oven rack positioned about 5" under the heat.  Line a large 17 1/2" x 12 1/2" baking pan with aluminum foil, then place a sheet of parchment in the bottom of pan, followed by a wire rack.  Remove the lid from crockpot.  One-at-a-time remove the wings.  Arrange the wings, side-by-side and slightly-apart (no overlapping) on prepared baking pan.  Using a pastry brush generously paint the the tops, sides and undersides with additional teriyaki sauce (about 3/4 cup).  Lightly-sprinkle tops of wings with sesame seeds.

Step 4 . Place pan of wings under the broiler 5-6 minutes, until sauce is bubbly and sesame seeds are starting to show signs of light browning. Watch carefully.  Teriyaki sauce contains sugar, which goes from nicely-browned to burned quickly.

Take a taste & plate 'em & serve 'em (w/plenty of napkins):

Slow Cooker Japanese Teriyaki-Style Chicken Wings : Recipe yields 20-24 wings/4-6 servings.

Special Equipment List :  Crockpot's casserole crock or Crockpot 2-cup measuring container 17 1/2" x 12 1/2" baking pan aluminum foil parchment paper wire cooling rack pastry brush

Cook's Note : How you cook spare-ribs is your business.  Here in Happy Valley, sometimes we smoke 'em, sometimes we grill 'em, occasionally I make them in the oven, and, recently, I've started experimenting with slow-cooking them.  Past that, even if you aren't a fan of crocket science, it might interest you to know that Japanese-seven-spice blend and teriyaki sauce is a delicious alternative to typical ribs:

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)


3 pounds chicken wings
1 large onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, minced
1/4 cup dry cooking sherry

Cut the chicken wings at the joints, discarding the wing tips. Place the wing sections on a broiler pan and cook about 4 inches from the heat for 20 minutes or until browned (turn the wings once during the cooking time).

Place the wings in the crock pot.

In a bowl, stir together the onion, soy sauce, brown sugar, ginger, garlic, and sherry. Pour the mixture over the wings.

Cover the crock pot and cook on low heat for 5 hours or until the wings are cooked through.