Slow Cooker Teriyaki Chicken Wings with Bell Peppers Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients ready. Slice the bell peppers into strips and cut the onion into wedges. If your chicken wings are not already split, cut them at the joint into drumettes and wingettes.

Measure out the teriyaki glaze. Have the sesame seeds ready to sprinkle on top. You will also need a slow cooker, a cutting board, a chef's knife, measuring cups and spoons, and a serving spoon.

Instructions

Layer and Season

1. 1Layer the Ingredients
   Place the chicken wingettes and drumettes in the slow cooker in a single layer. Scatter the sliced bell peppers and onion wedges over the top. Pour the teriyaki glaze evenly over everything, making sure the chicken and vegetables are coated.
   Look for The chicken should be mostly covered by the glaze and vegetables.
   Tip No need to stir—the slow cooker will do the work.
2. 2Sprinkle Sesame Seeds
   Sprinkle the toasted sesame seeds over the top of the chicken and vegetables.
   Look for Sesame seeds should be evenly distributed.
   Tip Sesame seeds add a nutty finish; they will soften during cooking but keep their flavor.

In this phase, you place the raw chicken wings in the slow cooker, then scatter the bell peppers and onion over the top. You pour the teriyaki glaze over everything and sprinkle with sesame seeds.

The raw ingredients should be evenly coated, with the glaze pooling around the chicken. The colors are vibrant: red, yellow, and green peppers against the dark soy-based glaze.

Slow Cook to Perfection

3. 3Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
   Look for The sauce will be bubbling gently and the chicken will look glazed.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cook on low for the most tender wings; high heat can make them tough.
4. 4Check the Chicken
   After 4 hours, check the chicken by inserting an instant-read thermometer into the thickest part of a wing, avoiding the bone. The temperature should read at least 165°F (74°C). If not, continue cooking and check again after 30 minutes.
   Look for The thermometer should read 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the wings are not done, cook in 30-minute increments until they reach temperature.

During the long, slow cook, the slow cooker will fill with the aroma of teriyaki and sweet peppers. The glaze will bubble gently around the edges. After 4 hours, the chicken should be deeply glazed and the peppers soft.

The sauce will have thinned and combined with the chicken juices. You'll see steam rising when you lift the lid, and the wings will look sticky and caramelized.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon the chicken wings and bell peppers over steamed jasmine rice. Drizzle with extra glaze from the slow cooker.
   Look for The rice should be steaming and the chicken glossy.
   Tip For a thicker sauce, simmer the cooking liquid in a saucepan for a few minutes before serving.

The final phase is serving. Spoon the steaming chicken wings and peppers over a bed of jasmine rice. The wings should be so tender that they fall apart at the touch of a spoon. The glaze should cling to the meat, and the peppers should be sweet and soft. The dish is ready to eat, with a glossy, appetizing finish.

Common mistakes

One common mistake is cooking the wings on high, which can make them tough and dry. Always cook on low for the best texture. Another mistake is not checking the internal temperature—undercooked chicken is unsafe.

Also, don't overcrowd the slow cooker; if you have more than 2 pounds of wings, cook them in batches or use a larger slow cooker. Finally, don't skip the sesame seeds—they add a nutty flavor and visual appeal.

How to tell it’s done

The chicken wings are done when they are fork-tender and the internal temperature reaches 165°F (74°C) in the thickest part, avoiding the bone. The sauce will be bubbling and slightly thickened. The bell peppers should be soft and translucent. If you want a thicker sauce, you can remove the chicken and vegetables and simmer the sauce on the stovetop until it reduces.

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