Slow-Cooker Garlic Scallion Teriyaki Chicken Wings Step-by-step instructions

Before you start

Before cooking, ensure the chicken wings are thawed if frozen. Pat them dry with paper towels to remove excess moisture.

Peel the garlic cloves and slice the scallions. Measure out the teriyaki glaze and have the sesame seeds ready. No other prep is needed; the slow cooker does the rest.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the chicken wingettes and drumettes in the slow cooker insert in an even layer. Scatter the peeled garlic cloves and sliced scallions over the chicken. Pour the teriyaki glaze evenly over everything, then sprinkle with the toasted sesame seeds. Do not stir.
   Look for The chicken is nestled in the sauce, with garlic and scallions scattered on top.
   Tip Keep the ingredients in layers; stirring now is not needed.

The raw chicken wings are arranged in the slow cooker, with garlic cloves and scallions scattered on top. The teriyaki glaze is poured over, and sesame seeds are sprinkled.

The ingredients look colorful and saucy, with the glaze coating the chicken. The slow cooker is ready to be turned on.

Slow Cook to Tender

2. 2Slow-Cook the Wings
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender and cooked through. The internal temperature of the thickest wing piece should reach 165°F (74°C).
   Look for The sauce is bubbling gently and the wings look sticky and glossy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

After several hours, the slow cooker is bubbling gently. The wings are tender and the sauce has thickened slightly. The garlic cloves are soft and golden. The aroma is sweet and savory, with a hint of sesame. The wings are cooked through, and the sauce is glossy and sticky.

Serve and Enjoy

3. 3Serve the Wings
   Using a slotted spoon, transfer the wings and garlic cloves to a serving platter or over steamed rice. Spoon some of the glaze from the slow cooker over the top. Serve hot, garnished with extra sliced scallions if desired.
   Look for The wings are sticky and glistening, with soft garlic cloves.
   Tip For a thicker glaze, simmer the sauce in a small pan for a few minutes.

The wings are transferred to a platter or over rice, with garlic cloves and extra glaze spooned on top. The dish is sticky, glossy, and steaming. The wings are tender and falling off the bone, and the garlic is sweet and buttery. The rice is ready to soak up the delicious sauce.

Common mistakes

Avoid lifting the lid during cooking, as this releases heat and extends the cooking time. Do not stir the ingredients once cooking begins, as this can break up the chicken and make the sauce cloudy.

If the sauce is too thin at the end, remove the chicken and reduce the sauce on the stovetop. Be careful not to overcook the wings, as they can become mushy if left too long.

How to tell it’s done

The wings are done when they are tender and easily pull apart with a fork. The internal temperature of the thickest part of the wing should read 165°F (74°C) on an instant-read thermometer.

The sauce should be bubbling and slightly thickened, and the garlic cloves should be soft and golden. If the sauce seems thin, remove the wings and simmer the sauce on the stove for a few minutes to reduce.

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