Who doesn’t love sticky, sweet, and savory teriyaki chicken wings? These Slow Cooker Teriyaki Chicken Wings are crazy easy to make and packed with flavor. Just toss everything in the slow cooker, let it do its thing, and come back to fall-off-the-bone, saucy wings. Perfect for game nights, family dinners, or anytime you need a no-fuss meal. Let’s get cooking!
What You’ll Need
Ingredients:
- 2 lbs chicken wings (drums and flats)
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Pro Tips
✔ Pat the wings dry before cooking so the sauce sticks better.
✔ Use low-sodium soy sauce if you don’t want it too salty.
✔ Don’t skip the cornstarch slurry—it makes the sauce thick and sticky!
✔ Broil for extra crispiness after slow cooking.
✔ Double the sauce if you like extra to drizzle over rice or veggies.
Tools You’ll Need
- Slow cooker
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Baking sheet (if broiling after)
Substitutions & Variations
- Swap honey for maple syrup if you’re out.
- Use chicken drumsticks instead of wings.
- Add a pinch of red pepper flakes for some heat.
- Make it gluten-free with tamari instead of soy sauce.
Make-Ahead Tips
- Mix the sauce ingredients the night before and store in the fridge.
- Cook the wings ahead of time, then reheat and broil before serving.
How to Make Slow Cooker Teriyaki Chicken Wings
1️⃣ Mix the Sauce
In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
2️⃣ Add Wings to Slow Cooker
Place the chicken wings in the slow cooker and pour the sauce over them. Toss to coat evenly.
3️⃣ Cook
Cover and cook on low for 4-5 hours or high for 2-3 hours, until the wings are tender.
4️⃣ Thicken the Sauce
Mix 1 tbsp cornstarch + 2 tbsp water in a small bowl. Stir it into the sauce in the slow cooker and cook for another 15-20 minutes until thickened.
5️⃣ Optional: Broil for Crispiness
For crispier wings, place them on a baking sheet and broil in the oven for 2-3 minutes until slightly charred.
6️⃣ Garnish & Serve
Sprinkle with sesame seeds and sliced green onions. Serve hot!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months (reheat in the oven or air fryer for best texture).
- Reheat: Microwave for a quick fix or broil for a few minutes to crisp up.
Time to Dig In!
That’s it! Now you’ve got delicious, fall-apart tender Slow Cooker Teriyaki Chicken Wings with minimal effort. If you try this recipe, leave a comment and let me know how it turned out!
