Sweet Teriyaki Chicken Wings: Easy Slow Cooker Dinner Step-by-step instructions

Before you start

Before you start, make sure the chicken wings are thawed if they were frozen. Pat them dry with paper towels to help the sauce cling better. Prepare the ginger by peeling and cutting it into thin matchsticks, and slice the scallions into 2-inch batons.

Measure out the teriyaki glaze and sesame seeds. Cook the jasmine rice according to package instructions, or start it before you begin assembling the slow cooker so it's ready when the wings are done.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the chicken wingettes and drumettes in the slow cooker insert. Scatter the julienned ginger and green onion batons over the chicken. Pour the teriyaki glaze evenly over everything. Sprinkle the toasted sesame seeds on top. Do not stir.
   Look for The chicken should be coated with the glaze, and the aromatics scattered evenly.
   Tip Keep the chicken in a single layer if possible for even cooking.
2. 2Cover and Cook Low
   Cover the slow cooker and cook on low for 4 hours, or on high for 2 to 3 hours, until the chicken is tender and cooked through. The glaze will bubble and thicken as the chicken releases juices.
   Look for The sauce will be bubbling gently and the chicken will look glossy.
   Tip Avoid lifting the lid during cooking to keep the heat steady.

At this point, the slow cooker contains raw chicken topped with ginger, scallions, teriyaki glaze, and sesame seeds. The glaze should coat the chicken evenly, and the aromatics should be scattered across the surface. The slow cooker is ready to be covered and turned on.

Simmer and Tenderize

3. 3Check for Doneness
   After the cooking time, check that the chicken is cooked through 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). The meat should be very tender and pulling away from the bone.
   Look for The chicken is tender and the thermometer reads 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, cover and cook for another 30 minutes.
4. 4Thicken the Glaze (Optional)
   If the sauce seems thin, remove the chicken to a plate and transfer the sauce to a small saucepan. Simmer over medium heat for 5 to 7 minutes until reduced and syrupy. Return the sauce to the slow cooker and toss the chicken to coat.
   Look for The sauce coats the back of a spoon.
   Tip This step is optional; the sauce will naturally thicken as it sits.

After several hours, the slow cooker will be filled with a gently bubbling, aromatic sauce.

The chicken should be deeply browned and glossy, and the ginger and scallions will have softened and infused the liquid. The kitchen will smell sweet and savory, and the wings should be fork-tender.

Serve and Savor

5. 5Serve Over Rice
   Spoon the chicken wings and sauce over warm jasmine rice. Garnish with extra sesame seeds or sliced green onions if desired, and serve hot.
   Look for The chicken is glossy and sticky, and the rice is fluffy.
   Tip Serve with a fork and spoon to catch every bit of the sauce.

The chicken wings are now sticky, tender, and coated in a caramelized teriyaki glaze. When lifted with a spoon, they should drip with sauce and steam. The ginger and scallions are soft and flavorful. Serve immediately over rice, with extra sauce spooned on top.

Common mistakes

One common mistake is lifting the lid too often to check on the chicken, which releases heat and extends cooking time. Trust the timer. Another is using a thin, watery teriyaki sauce that won't reduce properly; opt for a glaze or a thicker sauce.

Also, don't overcrowd the slow cooker—if the wings are piled too high, they may cook unevenly. Finally, resist the urge to stir; the wings will cook evenly without stirring, and stirring can break them apart.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, measured with an instant-read thermometer. The meat should be very tender and easily pull away from the bone.

The sauce should be bubbling and slightly thickened, clinging to the wings. If the sauce is too thin, you can simmer it on the stovetop to reduce it, or let the slow cooker cook uncovered for the last 30 minutes.

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