Slow-Cooker Garlic Scallion Teriyaki Chicken Wings

These slow-cooker teriyaki chicken wings are the ultimate set-and-forget dinner. Toss chicken wings, whole garlic cloves, scallions, and a sweet teriyaki glaze into the slow cooker, then walk away.

Hours later, you'll return to sticky, tender wings with sweet confit garlic and a glossy sauce that's perfect over rice. It's a simple, hands-off meal that feels like a treat, with minimal cleanup and maximum flavor.

Slow-cooker chicken wings are a weeknight lifesaver. This recipe combines the convenience of a crockpot with the bold, sweet-savory flavors of teriyaki, garlic, and scallions. The wings cook low and slow until they're fall-off-the-bone tender, while the garlic cloves become sweet and buttery.

Serve them over steamed rice for a complete meal, or as a party appetizer. With just five ingredients and a few minutes of prep, this is the kind of recipe that makes dinner effortless.

Ingredients

Why this recipe works

The slow cooker does all the work here. Cooking the chicken wings on low heat for several hours breaks down the connective tissue, resulting in meat that is incredibly tender and practically falls off the bone.

The teriyaki glaze, with its sugar content, caramelizes slowly, creating a sticky, glossy coating that clings to every wing. Meanwhile, the garlic cloves, cooked whole, transform into sweet, soft confit-like morsels that add a rich, mellow flavor to the sauce.

This method is also forgiving and hands-off. There's no need to brown the chicken first or stand over the stove. The ingredients are simply layered in the slow cooker, and the magic happens over time.

The result is a deeply flavored dish with a sauce that's both savory and sweet, with a hint of sesame. It's a foolproof way to get a delicious, comforting meal on the table with minimal effort.

Notes and substitutions

Choose chicken wingettes and drumettes, which are already cut into pieces, for ease. If using whole wings, cut them at the joints. The garlic cloves should be peeled but left whole; they will soften and sweeten as they cook. For the teriyaki glaze, use a good-quality store-bought glaze or make your own with soy sauce, honey, and ginger. The scallions add a fresh, sharp contrast to the rich sauce.

A 6-quart slow cooker is ideal for this recipe, but any size will work as long as the chicken fits in a single layer. If your slow cooker runs hot, check the wings early to prevent overcooking. The sesame seeds add a nutty finish; toast them in a dry pan for a few minutes before using to enhance their flavor. This recipe is easily doubled for a crowd.

• teriyaki glaze: Use 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tsp grated ginger, and 1 tsp cornstarch mixed with 2 tbsp water.
• chicken wingettes and drumettes: Substitute with chicken thighs or drumsticks; adjust cooking time as needed.
• scallions: Use 1/4 cup chopped chives or 1 small onion, thinly sliced.

Equipment

• 6-quart slow cooker
• Measuring cups and spoons
• Serving spoon
• Cutting board and knife