Slow Cooker Teriyaki Chicken Wings with Bell Peppers Tips, FAQ & printable recipe

Tips for success

For the most flavorful wings, sear them in a hot skillet for a few minutes before adding to the slow cooker. This adds a golden crust and deeper flavor, though it adds a few minutes to the prep time. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking.

To make this dish even easier, you can use frozen chicken wings—just add an extra hour of cooking time. The bell peppers and onion can be prepped ahead and stored in the refrigerator for up to 3 days.

If you like a little heat, add a pinch of red pepper flakes or a drizzle of sriracha before serving. This recipe is also great for meal prep: divide into containers with rice for easy lunches.

Variations

• Spicy Teriyaki: Add 1 to 2 teaspoons of sriracha or chili garlic sauce to the teriyaki glaze before pouring it over the chicken. The heat balances the sweetness and adds a nice kick.
• Garlic Ginger: Stir 3 minced garlic cloves and 1 tablespoon of grated fresh ginger into the glaze for an extra aromatic punch. This adds depth and complexity to the sauce.
• Pineapple Teriyaki: Add 1 cup of pineapple chunks (fresh or canned) along with the peppers. The pineapple sweetens the sauce and adds a tropical note that pairs beautifully with the chicken.
• Sesame Orange: Replace half of the teriyaki glaze with orange marmalade. The citrus brightness complements the savory soy and gives the wings a beautiful shine.

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 and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat or in the microwave until piping hot. Add a splash of water if the sauce is too thick.

Leftover chicken wings and peppers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious.

Reheat gently in the microwave or in a skillet over medium heat until warmed through. If the sauce has thickened too much, add a splash of water or chicken broth to loosen it.

You can assemble the slow cooker insert the night before: add the chicken, peppers, onion, and glaze, then cover and refrigerate. In the morning, place the insert in the slow cooker and cook on low for 4 to 5 hours. This saves time in the morning and allows the flavors to marinate overnight. Just be sure to start with a cold insert to avoid cracking.

Serving ideas

Serve the chicken wings and bell peppers over steamed jasmine rice to soak up the delicious sauce. Garnish with extra sesame seeds and sliced green onions if desired.

This dish also pairs well with a simple side of steamed broccoli or a crisp green salad. The sweet and savory flavors are satisfying on their own, but the rice helps balance the richness of the glaze.

For a complete meal, consider adding a side of pickled vegetables or a cucumber salad to cut through the sweetness. The wings can also be served as an appetizer for a party—just skip the rice and provide toothpicks.

If you have extra glaze, drizzle it over the top before serving for an extra glossy finish. This dish is best enjoyed warm, straight from the slow cooker.

Frequently asked questions

Recipe card

Slow Cooker Teriyaki Chicken Wings with Bell Peppers

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 2 bell peppers (red, yellow, green), sliced
• 1 sweet onion, cut into wedges
• 1 cup teriyaki glaze
• 1 tbsp toasted sesame seeds
• steamed jasmine rice, for serving

Instructions

1. 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.
2. Sprinkle the toasted sesame seeds over the top of the chicken and vegetables.
3. 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).
4. 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.
5. Spoon the chicken wings and bell peppers over steamed jasmine rice. Drizzle with extra glaze from the slow cooker.

Contains: soy, gluten, sesame

Estimated nutrition per serving

Calories

420

Protein

25 g

Carbohydrates

22 g

Fat

25 g

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