Apricot Teriyaki Chicken Wings: 5-Ingredient Slow Cooker Dinner Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker and a clean cutting board. Dice the onion and measure the apricot preserves and teriyaki glaze. If you plan to serve the wings over rice, start the rice before you begin assembling the slow cooker, or use a rice cooker.

Have all your ingredients ready so the assembly takes less than ten minutes. If you want to add a broiler finish, line a baking sheet with foil and have it ready, but you won't need it until the end.

Instructions

Assemble and Start

1. 1Layer the Ingredients
   Place the split chicken wingettes and drumettes in the bottom of a 6-quart slow cooker in a single layer if possible. Spoon the apricot preserves over the chicken, then scatter the diced sweet Vidalia onion on top. Pour the teriyaki glaze evenly over everything, and sprinkle with the toasted sesame seeds. Do not stir—the layers will meld as they cook.
   Look for The chicken is mostly covered with preserves and glaze; the onion pieces are scattered on top.
   Tip For even cooking, arrange the wings in a single layer if they fit; otherwise, it's fine to pile them slightly.
2. 2Cover and Cook Low
   Cover the slow cooker with its lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and cooked through. The sauce will thin as the chicken releases juices, then thicken as it reduces.
   Look for The sauce is bubbling gently around the edges; the chicken looks glazed and sticky.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking—each peek adds 20 minutes of cook time.

After layering the chicken, preserves, onion, teriyaki glaze, and sesame seeds, the slow cooker insert should look colorful and saucy. The chicken is raw, but the mixture already smells sweet and savory.

You'll notice the preserves are chunky and the onion pieces are scattered. This is the moment to cover and set the timer. There's nothing else to do until the cooking time is up.

Cook and Caramelize

3. 3Finish Under the Broiler (Optional)
   For extra caramelization, preheat the broiler. Transfer the chicken wings to a foil-lined baking sheet and brush with some of the sauce from the slow cooker. Broil for 2 to 3 minutes, watching closely, until the edges char slightly and the glaze bubbles. Return the wings to the slow cooker and stir gently to coat with the sauce.
   Look for The wings have a few dark spots and the glaze is sticky and glossy.
   Tip This step is optional but adds a nice smoky char. Keep an eye on the broiler—it can burn quickly.

After 4 to 5 hours on Low, the kitchen will fill with a sweet, savory aroma. The sauce is bubbling gently, and the chicken looks tender and glazed. The onions have softened into translucent ribbons, and the sesame seeds are toasted. If you're broiling, the wings will sizzle and char slightly under the broiler, creating a caramelized crust that adds depth.

Serve and Enjoy

4. 4Serve Over Rice
   Spoon the cooked jasmine rice onto a serving platter or individual plates. Using a slotted spoon, lift the chicken wings from the slow cooker and arrange them over the rice. Spoon additional sauce from the slow cooker over the top. Garnish with extra sesame seeds if desired.
   Look for The wings are glossy with sauce, and the rice is steaming.
   Tip Let the sauce settle for a minute before spooning so you get the thick part, not just the thin liquid.

When you lift the wings out of the slow cooker, they should be sticky and glossy, with sauce clinging to every surface. The rice is steaming and ready to absorb the extra sauce. The final dish is beautiful: deep golden-brown wings, glistening with sauce, scattered with sesame seeds, and served over a bed of white rice. It looks like a restaurant plate, but it came from a slow cooker.

Common mistakes

One common mistake is lifting the lid too often to check on the wings—each time you do, heat escapes and adds 20 minutes to the cooking time. Another is overcooking, which can make the chicken dry and stringy; stick to the recommended times and check early.

Also, don't skip the sesame seeds—they toast gently in the slow cooker and add a crucial nutty crunch. Finally, if you choose to broil, watch carefully because the sugar in the glaze can burn quickly. And always use a meat thermometer to confirm doneness, not just the visual cues.

How to tell it’s done

The wings are done when they are fork-tender and the internal temperature reaches 165°F (74°C) in the thickest part of the meat, away from the bone. The sauce should be thickened and glossy, coating the chicken like a glaze.

If the sauce seems thin, remove the chicken and simmer the sauce on the stovetop or on the High setting with the lid off for 10 to 15 minutes to reduce. The meat should pull away from the bone easily, and the onions should be soft and translucent, almost melting into the sauce.

• Poultry: 165°F (74°C) in the thickest part