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David Murphy

Slow Cooker Teriyaki Chicken Wings

This Slow Cooker Teriyaki Chicken Wings recipe features incredibly juicy, fall-off-the-bone chicken wings slow-cooked in an authentic, aromatic brown sugar and soy sauce base. Designed for ultimate flexibility, it includes helpful conversion tips for fresh or dry pantry aromatics alongside targeted safety advice for fresh or frozen poultry. Finished with a smart stovetop reduction and a quick blast under the oven broiler, it delivers a perfectly caramelized, thick, and sticky glaze that rivals any restaurant wing.
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Prep Time 5 minutes
Cook Time 4 hours
Course: Appetizer
Cuisine: American

Ingredients
  

  • 4 pounds chicken wings fresh or thawed
  • ⅔ cup brown sugar
  • ½ cup low sodium soy sauce
  • 3 tablespoons rice vinegar
  • ¼ cup cornstarch
  • 3-5 garlic cloves minced
  • 2 teaspoons fresh ginger minced
  • ½ teaspoon black pepper
  • Sliced green onions for garnish
  • Sesame seeds for garnish

Equipment

Instructions
 

  1. Place wings into the slow cooker pot.
  2. In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, cornstarch, garlic, fresh ginger, and black pepper until well combined. Then pour the sauce over the wings.
  3. Cover with lid and cook fresh/thawed wings on LOW for 4-5 hours (or HIGH for 3-4 hours), until the chicken is fully cooked, tender, and has reached an internal temp of 165 F.
  4. Once cooked, preheat the oven broiler and line a rimmed baking sheet with aluminum foil. Spray with cooking spray or lightly grease with butter to help prevent sticking.
  5. Place the chicken onto the prepared baking sheet and baste with the leftover teriyaki sauce from the slow cooker. Broil for 6-8 minutes, flipping halfway through, until desired crispiness is reached. Tip: If you want to thicken the sauce before basting, use a ladle to scoop out about 1 ½ cups worth of teriyaki sauce from the slow cooker and transfer to a small saucepan. Bring to boil and whisk constantly for 1-2 minutes until desired consistency is reached. Baste the wings with the thickened sauce or serve on the side.
  6. Garnish with sliced green onions and sesame seeds. Serve with a side of rice or vegetables if desired. Enjoy!

Nutrition

Serving: 6Wings

Notes

Pro Tips for the Best Slow Cooker Teriyaki Chicken Wings

  • Dissolve the cornstarch completely: Whisk it with the soy sauce first, before adding anything else, until fully smooth. Undissolved cornstarch creates lumps in the finished sauce.
  • Thicken the sauce on the stovetop before basting: Don't baste with the thin sauce straight from the slow cooker. A few minutes simmering in a saucepan creates a proper glaze that actually coats and sticks to the wings instead of running off.
  • Toast the sesame seeds: Thirty seconds in a dry skillet over medium heat until golden and fragrant. Tiny step, genuinely good result.
  • Don't skip the flip: Broiling both sides with fresh glaze on each side is what creates a fully coated, caramelized wing instead of one that's only sticky on top.
  • Keep leftovers warm the right way: If you need to hold the wings before serving, return them to the slow cooker (without the broil step) and set it to WARM. Broil in batches right before serving for the best texture.
  • Air fryer for crispier results: Transfer slow-cooked wings to the air fryer basket in a single layer and air fry at 400°F for 5 to 6 minutes, flipping halfway, basting with the thickened glaze after flipping. Crispier skin than the broiler provides.

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