Mandarin Teriyaki Chicken Wings: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients ready. If using fresh ginger, peel and grate it. Drain the mandarin oranges well. Pat the chicken wings dry with paper towels — this helps the glaze adhere better.

You don't need to brown the chicken or pre-cook anything; just layer everything in the slow cooker as directed. Have your serving platter and steamed rice ready for when the wings are done.

Instructions

Layer the Ingredients

1. 1Add the Chicken
   Place the chicken wingettes and drumettes in the bottom of a 6-quart slow cooker. Spread them into an even layer so they cook evenly.
   Look for The wings should cover the bottom of the slow cooker in a single layer if possible.
   Tip Pat the wings dry with paper towels before adding for better glaze adherence.
2. 2Top with Mandarin and Ginger
   Scatter the drained mandarin orange segments and grated ginger over the chicken. No need to stir — the slow cooker will do the work.
   Look for The oranges and ginger should be evenly distributed over the chicken.
   Tip Use freshly grated ginger for the brightest flavor; jarred paste works in a pinch.

The slow cooker should have an even layer of chicken wings on the bottom, topped with scattered mandarin orange segments and a dusting of grated ginger. The ingredients should look fresh and vibrant, with no stirring needed. Take a moment to ensure the chicken is spread out evenly so it cooks uniformly. The raw chicken should look pink and moist, and the oranges should be glossy.

Slow-Cook to Tender

3. 3Pour the Glaze
   Pour the teriyaki glaze evenly over the chicken and oranges. Sprinkle the sesame seeds on top. Do not stir.
   Look for The glaze should coat the chicken and oranges, with sesame seeds scattered on top.
   Tip If the glaze is very thick, you can drizzle a tablespoon of water to help it spread.
4. 4Cook on Low
   Cover and cook on low for 4 to 5 hours, until the chicken is tender and cooked through. The glaze will thin out during cooking and then thicken as it rests.
   Look for The wings should be fork-tender and the glaze bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid — every peek adds 20 minutes of cooking time.

After 4 to 5 hours on low, the kitchen will smell sweet and savory. The wings should be deeply browned in spots, and the sauce should be bubbling gently around the edges.

The chicken should be fork-tender, and the mandarin oranges will have softened into the sauce. A quick temperature check should read 165°F (74°C). The sauce should coat the back of a spoon, and the wings should look sticky and glossy.

Glaze and Serve

5. 5Finish and Serve
   Once the chicken reaches 165°F (74°C), turn off the slow cooker. Use a slotted spoon to transfer the wings and oranges to a serving platter. Spoon some of the thickened glaze over the top. Serve hot over steamed rice if desired.
   Look for The wings should be glossy and sticky, with the glaze clinging to each piece.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For extra sticky glaze, simmer the sauce in a small pan for a few minutes after removing the chicken.

When you lift the lid, you'll see a thick, caramel-colored glaze clinging to the wings. The chicken should be fall-apart tender, and the oranges should be soft and candied. As you spoon the wings onto a platter, the glaze should drizzle slowly and coat each piece. The sesame seeds will add a subtle crunch. Serve hot with steamed rice, and spoon extra glaze over the top for maximum flavor.

Common mistakes

One common mistake is overcooking the wings, which can make them mushy and the skin fall off. Stick to the suggested time range and check at the lower end. Another mistake is using a teriyaki sauce that's too thin, resulting in a watery sauce.

If that happens, you can whisk in a slurry of cornstarch and water and cook on high for 10 minutes. Also, avoid lifting the lid repeatedly, as this releases heat and extends cooking time. Finally, don't skip draining the mandarin oranges — excess liquid will dilute the sauce.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the meat is tender enough to pull away from the bone easily. You can check with an instant-read thermometer inserted into the thickest part of a wing, avoiding the bone.

The glaze should be bubbly and slightly thickened, and the oranges will be soft and translucent. If the sauce seems too thin, let the wings rest in the slow cooker with the lid off for 10 minutes — the sauce will continue to thicken as it cools slightly.

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