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

Before you start

Before starting, measure out all the ingredients. If using fresh peaches, wash, pit, and slice them into 1/2-inch wedges. If using frozen, no prep is needed. Pat the chicken wings dry with paper towels (do not rinse).

Set the slow cooker on a heatproof surface. Have the teriyaki glaze and sesame seeds measured and ready. Cook the jasmine rice according to package directions just before serving, or keep it warm in a rice cooker.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the chicken wingettes and drumettes in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced peaches over the chicken. Pour the teriyaki glaze evenly over the top, then sprinkle with the toasted sesame seeds.
   Look for The chicken and peaches should be well coated with the glaze.
   Tip Arrange the wings so they are mostly submerged in the sauce for even cooking.
2. 2Cook on Low
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the chicken is tender and cooked through. The internal temperature of the thickest part of the wing should reach 165°F (74°C).
   Look for The sauce will be bubbling and the chicken will be pulling away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; the heat escapes and extends cooking time.

After layering the ingredients, the slow cooker should look colorful and saucy. As it cooks, the aroma of teriyaki and peaches will fill the kitchen.

The wings will become tender and the sauce will darken slightly. Check that the chicken reaches 165°F (74°C) before moving on.

Reduce and Glaze

3. 3Thicken the Glaze
   Once the chicken is cooked, use tongs to transfer the wings to a plate. Pour the remaining sauce and peaches into a small saucepan. Bring to a simmer over medium-high heat and cook for 8–10 minutes, stirring occasionally, until the sauce thickens to a syrupy consistency.
   Look for The sauce should coat the back of a spoon and reduce by about half.
   Tip If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water and stir in; simmer until thickened.
4. 4Glaze the Wings
   Return the cooked wings to the slow cooker or a large bowl. Pour the thickened glaze over the wings and toss gently to coat each piece evenly. Let stand for 5 minutes so the glaze sets.
   Look for The wings should be glossy and sticky with the caramelized sauce.
   Tip Use a silicone spatula to scrape every bit of glaze from the saucepan.

The sauce should reduce to a syrupy consistency that coats a spoon. The peaches will have softened and melded into the sauce. The wings should be evenly coated and glossy. The kitchen will smell sweet and savory, and the sauce will have a deep caramel color.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon the hot jasmine rice onto serving plates. Arrange the glazed wings and peach slices on top. Drizzle with any remaining glaze from the bowl. Sprinkle with extra sesame seeds if desired.
   Look for The rice will soak up the sweet and savory sauce.
   Tip For a fresh contrast, add a few slices of raw peach on the side.

The plated dish should look vibrant: glossy wings, soft peach slices, and fluffy white rice. The glaze should cling to the chicken without pooling excessively. The first bite should be tender, sticky, and bursting with sweet-savory flavor.

Common mistakes

One common mistake is lifting the lid to peek during cooking. Every time you open the slow cooker, heat escapes and adds 20–30 minutes to the cooking time. Another is overcrowding the slow cooker—make sure the wings are in a single layer if possible, so they cook evenly.

Finally, don’t skip the step of reducing the sauce. The sauce that comes out of the slow cooker is thin; simmering it on the stovetop concentrates the flavors and creates the glossy, sticky glaze that makes this dish special.

How to tell it’s done

The wings are done when the meat is fork-tender and easily pulls away from the bone. The internal temperature of the thickest part of the wing, without touching bone, should read 165°F (74°C) on an instant-read thermometer.

The sauce should be bubbling and slightly thickened, with the peaches soft and translucent. If the sauce looks too thin, that’s fine—you’ll reduce it on the stovetop after removing the chicken.

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