Apricot Teriyaki Chicken Wings: 5-Ingredient Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality apricot preserves with visible fruit chunks. The texture of the fruit adds a pleasant chew to the sauce.

If you can't find teriyaki glaze, you can make your own by simmering equal parts soy sauce, mirin, and sugar until slightly thickened. Toasting the sesame seeds before adding them intensifies their nutty flavor, but the slow cooker will also toast them gently.

If you prefer a thicker sauce, you can remove the chicken when it's done and reduce the sauce on the stovetop. Or, after cooking, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water, then cook on High for 10 minutes until thickened.

For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha before serving. The sweetness of the apricot pairs beautifully with heat.

Variations

• Spicy Apricot Wings: Add 1-2 teaspoons of sriracha or chili-garlic sauce to the glaze mixture before cooking. The heat cuts through the sweetness beautifully. Garnish with fresh cilantro instead of sesame for a different vibe.
• Pineapple Teriyaki Wings: Replace the apricot preserves with crushed pineapple (drained) or pineapple preserves. The tropical sweetness pairs perfectly with teriyaki. Add a few pineapple chunks during the last hour of cooking for extra texture.
• Garlic-Ginger Glaze: Stir 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger into the teriyaki glaze before pouring. This adds a pungent kick that balances the sweet apricot. Finish with a squeeze of lime juice before serving.
• Honey-Mustard Apricot Wings: Whisk 2 tablespoons of Dijon mustard into the apricot preserves before adding. The mustard's tanginess adds a savory depth that complements the sweet apricot. Serve with extra mustard on the side for dipping.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze the cooked wings and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat or in the microwave in 30-second bursts, stirring occasionally, until hot and bubbly.

Store leftover wings and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making leftovers even more delicious.

Reheat gently in the microwave or in a skillet over medium heat until warmed through. The sauce may thicken as it cools—add a splash of water or chicken broth when reheating to loosen it if needed.

This recipe is perfect for make-ahead. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker base and cook as directed, adding about 30 minutes to the cooking time because the ingredients start cold. Alternatively, cook the wings fully, then cool and refrigerate for up to 3 days before reheating gently.

Serving ideas

Serve the wings over steamed jasmine rice to soak up the luscious sauce. For a complete meal, add a side of steamed broccoli or a crisp green salad with a light vinaigrette to balance the sweetness. The wings also work brilliantly as an appetizer—skip the rice and serve them on a platter with toothpicks and extra sesame seeds sprinkled on top.

For a family-style presentation, pile the wings onto a large platter, spoon the sauce over them, and garnish with sliced green onions and extra sesame seeds. The sticky glaze makes them perfect for picking up with fingers, so have napkins ready. If you want to stretch the dish, shred the chicken and serve it in lettuce cups or over noodles.

Frequently asked questions

Recipe card

Apricot Teriyaki Chicken Wings: 5-Ingredient Slow Cooker Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 1 cup apricot preserves
• 1 medium sweet Vidalia onion, diced
• 1/2 cup teriyaki glaze
• 1 tbsp toasted sesame seeds
• 2 cups cooked jasmine rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, soy, sesame, sulfites

Estimated nutrition per serving

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.