Mandarin Teriyaki Chicken Wings: 5-Ingredient Crockpot Dinner

This is the easiest way to get sticky, sweet, and savory chicken wings on the table with almost no effort. Just toss chicken wings, mandarin oranges, ginger, teriyaki glaze, and sesame seeds into a slow cooker, then walk away.

Hours later, you'll have tender, fall-apart wings coated in a glossy citrus-teriyaki sauce that tastes like you simmered it all day — because you did. Perfect for busy weeknights, game day, or any time you want a crowd-pleaser without hovering over a stove.

These Mandarin Teriyaki Chicken Wings are the ultimate dump-and-go dinner. The combination of juicy mandarin oranges and savory teriyaki glaze creates a sweet-tangy sauce that clings to every piece of chicken.

The slow cooker does all the work, turning simple ingredients into a sticky, caramelized dish that feels special. Serve over steamed rice or with your favorite sides for a complete meal that everyone will love. With just five ingredients and five minutes of prep, this recipe is a lifesaver on hectic days.

Ingredients

Why this recipe works

The slow cooker's low, steady heat gently renders the chicken wings, making them incredibly tender while the sugars in the teriyaki glaze and mandarin oranges caramelize into a rich, sticky coating.

This hands-off method allows the flavors to meld and deepen without any babysitting. The result is a deeply savory-sweet sauce that would normally require hours of reduction and constant stirring.

Using bone-in, skin-on wings adds natural richness and body to the sauce as they cook. The gelatin from the bones and skin thickens the glaze naturally, giving it a luxurious mouthfeel. The mandarin oranges add bright citrus notes that cut through the sweetness, while the ginger provides a warm, aromatic kick. Every element works together to create a balanced, crave-worthy dish.

Notes and substitutions

Choose a good-quality teriyaki glaze from the store, or make your own with soy sauce, mirin, sugar, and ginger. The glaze is the backbone of this dish, so pick one you enjoy eating straight from the jar.

If you prefer less sweetness, look for a reduced-sugar version or add a splash of rice vinegar to balance. Canned mandarin oranges are ideal here because they're already peeled and sweet; drain them well so the sauce doesn't become too watery.

This recipe calls for split wingettes and drumettes, which cook faster and are easier to eat. You can also use whole wings, but you'll need to increase the cooking time slightly. A 6-quart slow cooker is ideal for this quantity; if using a smaller one, halve the recipe. The sesame seeds are optional but add a nice nutty crunch — toast them in a dry pan for a minute to bring out their flavor.

• Mandarin orange segments: Canned peaches or pineapple chunks, drained, for a different citrus-sweet note.
• Teriyaki glaze: Store-bought teriyaki sauce thickened with 1 teaspoon cornstarch, or use a homemade teriyaki sauce.
• Fresh ginger: 1/2 teaspoon ground ginger, or 1 tablespoon ginger paste from a jar.
• Chicken wingettes and drumettes: Chicken thighs or drumsticks, adjusting cooking time as needed.

Equipment

• 6-quart slow cooker
• Mixing spoon
• Measuring cups and spoons
• Cutting board and knife (for ginger)
• Serving spoon