Slow-Cooker Garlic Scallion Teriyaki Chicken Wings Tips, FAQ & printable recipe

Tips for success

For a thicker glaze, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the sauce during the last 30 minutes of cooking.

This will help the sauce cling to the wings. If you prefer a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the glaze before cooking.

To get a caramelized finish, place the cooked wings under the broiler for 2 to 3 minutes until the edges are slightly charred. Watch closely to prevent burning.

This extra step adds a nice texture contrast. For a more intense sesame flavor, use toasted sesame oil in place of some of the teriyaki glaze.

Variations

• Spicy Teriyaki Wings: Add 1-2 teaspoons of sriracha or red pepper flakes to the teriyaki glaze before pouring over the chicken. This adds a pleasant heat that balances the sweetness.
• Honey Garlic Wings: Replace the teriyaki glaze with a mixture of 1/2 cup honey, 1/4 cup soy sauce, and 4 minced garlic cloves. Omit the whole garlic cloves and scallions, and add extra minced garlic at the end.
• Orange Teriyaki Wings: Add the zest and juice of one orange to the teriyaki glaze. This brightens the flavor and adds a citrusy note that pairs well with the sesame.
• Sesame Ginger Wings: Stir 1 tablespoon of grated fresh ginger into the teriyaki glaze and increase the sesame seeds to 2 tablespoons. This adds a fresh, aromatic kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze cooked wings in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.

Reheat

Reheat wings in a 350°F (175°C) oven for 10-15 minutes, or in the microwave in 30-second intervals until hot.

Store leftover wings and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through. The wings will keep their flavor and tenderness.

The wings can be assembled in the slow cooker insert the night before and refrigerated. In the morning, place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the wings over steamed jasmine rice to soak up the sweet and savory glaze. The rice provides a neutral base that balances the rich flavors.

Garnish with extra sliced scallions and sesame seeds for a fresh, crunchy finish. This makes a satisfying main course that's sure to please.

For a party appetizer, serve the wings on a platter with toothpicks and a side of extra glaze for dipping. The garlic cloves can be spread on crusty bread or mixed into the rice.

The wings are best enjoyed hot, but they're also delicious at room temperature, making them versatile for any gathering.

Frequently asked questions

Recipe card

Slow-Cooker Garlic Scallion Teriyaki Chicken Wings

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 12 peeled whole garlic cloves
• 4 scallions, sliced
• 1 cup teriyaki glaze
• 1 tbsp toasted sesame seeds

Instructions

1. 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.
2. 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).
3. 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.

Contains: soy, gluten, sesame

Estimated nutrition per serving

Calories

480

Protein

30 g

Carbohydrates

25 g

Fat

28 g

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