Mandarin Teriyaki Chicken Wings: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, don't stir the ingredients after adding the glaze. The slow cooker's heat will naturally blend the flavors, and stirring can break up the chicken and oranges.

Let the wings cook undisturbed to allow the sauce to reduce and cling to the meat. If you prefer a thicker sauce, after removing the chicken, transfer the sauce to a small saucepan and simmer over medium heat for 5–10 minutes until reduced to your liking.

To make the dish even more flavorful, you can add a few whole garlic cloves or a sliced shallot to the slow cooker at the beginning — they'll melt into the sauce as they cook. If you like a little heat, add a pinch of red pepper flakes or a drizzle of sriracha before serving. These additions are optional and won't affect the cooking time.

Variations

• Spicy Mandarin Wings: Add 1 teaspoon of sriracha or chili garlic sauce to the teriyaki glaze before pouring it over the chicken. For extra heat, sprinkle with red pepper flakes before serving.
• Pineapple Teriyaki Wings: Replace the mandarin oranges with drained pineapple chunks. The pineapple adds a tropical sweetness that pairs beautifully with the teriyaki glaze.
• Ginger-Sesame Wings: Add an extra tablespoon of grated ginger and a teaspoon of sesame oil to the slow cooker. Increase the sesame seeds to 2 tablespoons for a stronger nutty flavor.
• Orange-Glazed Chicken Thighs: Swap the wings for boneless, skinless chicken thighs. Cook on low for 3 to 4 hours, or until the thighs reach 165°F (74°C). Shred or serve whole.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

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

Reheat

Reheat in a microwave on medium power in 30-second bursts, or in a skillet over medium heat with a splash of water or broth. Stir gently until heated through.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The wings will absorb more sauce as they sit, so they might be even more flavorful the next day.

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

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook as directed.

This is a great time-saver for busy mornings. If you're prepping ahead, you can also grate the ginger and measure the glaze in advance, storing them separately in the fridge.

Serving ideas

Serve the wings over steamed jasmine rice to soak up the delicious sauce. Add a side of steamed broccoli or a simple green salad for a complete meal. The sweet-savory glaze pairs well with cool, crunchy vegetables like cucumber or carrot ribbons. For a fun appetizer, serve the wings on a platter with toothpicks and extra sesame seeds sprinkled on top.

For a more substantial dinner, you can also serve these wings with noodles or alongside fried rice. The sauce is versatile — try drizzling it over roasted vegetables or using it as a dip for spring rolls.

Garnish with sliced green onions or fresh cilantro for a pop of color, if desired. These wings are equally delicious served warm or at room temperature, making them perfect for parties and potlucks.

Frequently asked questions

Recipe card

Mandarin Teriyaki Chicken Wings: 5-Ingredient Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 1 cup mandarin orange segments (canned, drained)
• 1 tbsp freshly grated ginger
• 3/4 cup teriyaki glaze
• 1 tbsp toasted sesame seeds

Instructions

1. 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.
2. Scatter the drained mandarin orange segments and grated ginger over the chicken. No need to stir — the slow cooker will do the work.
3. Pour the teriyaki glaze evenly over the chicken and oranges. Sprinkle the sesame seeds on top. Do not stir.
4. 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.
5. 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.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

32 g

Fat

26 g

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