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

Before you start

Before starting, measure out all the ingredients and have them ready. Pat the chicken wings dry with paper towels to ensure even cooking. Dice the red bell pepper into small, uniform pieces so they cook evenly.

If using a whole mango, peel and cube it, discarding the pit. Have the teriyaki glaze and sesame seeds measured and within reach. There is no need to preheat the slow cooker; it will heat up gradually as it cooks.

Instructions

Layer the Ingredients

1. 1Add the Chicken
   Place the split chicken wingettes and drumettes in the bottom of a 6-quart slow cooker in a single layer. Spread them out evenly so they cook uniformly.
   Look for The chicken should cover the bottom of the slow cooker in one layer.
   Tip Pat the chicken dry with paper towels before adding for better browning.
2. 2Scatter Mango and Pepper
   Scatter the ripe mango cubes and diced red bell pepper over the chicken. No need to stir—just let them sit on top.
   Look for The mango and pepper should be evenly distributed over the chicken.
   Tip Use ripe but firm mango so it holds its shape during cooking.
3. 3Pour the Glaze and Sprinkle Sesame
   Pour the thick ginger teriyaki glaze evenly over the chicken, mango, and pepper. Sprinkle the toasted sesame seeds on top.
   Look for The glaze should coat the top of the ingredients.
   Tip If the glaze is very thick, warm it slightly for easier pouring.

The raw chicken is spread in the slow cooker, topped with mango and red bell pepper, then drizzled with teriyaki glaze and sprinkled with sesame seeds. The ingredients should be evenly distributed, and the glaze should coat the top of the mixture.

Slow Cook and Stir

4. 4Slow Cook
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is tender and cooked through. The chicken should reach an internal temperature of 165°F (74°C).
   Look for The chicken should be fork-tender and easily pull away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to maintain heat.
5. 5Stir Gently
   Once the chicken is cooked, gently stir the sauce and ingredients together to coat everything evenly. The mango should be soft but still hold its shape.
   Look for The sauce should be glossy and cling to the chicken.
   Tip Use a silicone spatula to avoid breaking the mango.

After 4 hours on low, the chicken is tender and cooked through, with an internal temperature of 165°F (74°C). The sauce is glossy and slightly thickened. Gently stirring coats everything evenly.

Serve and Garnish

6. 6Serve Over Rice
   Spoon the chicken wings, mango, and peppers over steamed jasmine rice. Drizzle with extra glaze from the slow cooker and sprinkle with additional sesame seeds if desired.
   Look for The chicken should be glistening and the rice should be fluffy.
   Tip For a thicker sauce, simmer the glaze in a saucepan for a few minutes before serving.

The wings are spooned over steamed rice, with mango and pepper pieces nestled among them. Extra glaze is drizzled on top, and additional sesame seeds are sprinkled for garnish. The dish looks sticky, glossy, and inviting.

Common mistakes

A common mistake is lifting the lid to check on the chicken. Every time the lid is lifted, heat escapes and extends the cooking time.

Trust the slow cooker and resist the urge to peek. Another mistake is using a thin teriyaki sauce, which can result in a watery final dish.

If the sauce is too thin, remove the chicken and reduce the sauce on the stovetop before serving. Finally, adding the mango too early can cause it to disintegrate; if you prefer distinct mango pieces, add them during the last 30 minutes of cooking.

How to tell it’s done

The chicken is done when it is fork-tender and easily pulls away from the bone. The internal temperature should read 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the wing, avoiding the bone.

The sauce should be glossy and slightly thickened, and the mango should be soft but not mushy. If the sauce seems too thin, continue cooking uncovered for an additional 15–20 minutes to reduce it.

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