Sweet Teriyaki Chicken Wings: Easy Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For extra caramelization, you can broil the cooked wings in the oven for 5 minutes at 400°F (200°C) before serving.

Place them on a baking sheet lined with foil and broil until the edges are slightly charred. This adds a lovely smoky flavor that pairs beautifully with the sweet teriyaki.

If you have time, let the cooked wings rest in the sauce for 10 minutes before serving. This allows them to absorb even more flavor and ensures every bite is juicy and delicious.

You can also sprinkle with additional sesame seeds and sliced scallions just before serving for a fresh, vibrant finish.

Variations

• Spicy Teriyaki Wings: Add 1 to 2 teaspoons of sriracha or chili garlic sauce to the teriyaki glaze before pouring over the chicken. The heat will build as the wings cook, giving a spicy-sweet kick.
• Honey Garlic Wings: Replace the teriyaki glaze with a mixture of 1/2 cup honey, 1/4 cup soy sauce, 4 minced garlic cloves, and 1 tablespoon rice vinegar. Cook as directed for a sticky, sweet-savory wing.
• Orange Teriyaki Wings: Add 1/4 cup orange juice and 1 tablespoon orange zest to the teriyaki glaze. The citrus brightens the flavor and adds a lovely fragrant note.
• Sesame-Ginger Glaze: Whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated ginger, and 1 teaspoon cornstarch. Use in place of the teriyaki glaze.

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 before reheating.

Reheat

Reheat in a saucepan over medium heat, adding a splash of water or chicken broth to loosen the sauce, or microwave in 30-second bursts until hot.

Store leftover chicken wings in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of water or chicken broth if needed to loosen the sauce.

You can assemble the slow cooker up to 24 hours in advance. Place the chicken, ginger, scallions, teriyaki glaze, and sesame seeds in the insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook as directed, adding 30 minutes to the cooking time to account for the cold start.

Serving ideas

Serve these teriyaki chicken wings over steamed jasmine rice to soak up the glossy sauce. A side of steamed broccoli or a simple green salad with a light vinaigrette balances the richness. For a complete meal, add a bowl of miso soup or a cucumber salad with rice vinegar.

These wings also work wonderfully as an appetizer or party food. Serve them on a platter with toothpicks and extra sauce for dipping.

They're sticky and messy in the best way, so provide plenty of napkins. Pair with cold beer or iced green tea for a crowd-pleasing spread.

Frequently asked questions

Recipe card

Sweet Teriyaki Chicken Wings: Easy Slow Cooker Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 2 tbsp fresh ginger, julienned
• 4 green onions, cut into 2-inch batons
• 1 cup teriyaki glaze
• 1 tbsp toasted sesame seeds
• 2 cups cooked jasmine rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the chicken wings and sauce over warm jasmine rice. Garnish with extra sesame seeds or sliced green onions if desired, and serve hot.

Contains: soy, gluten, sesame

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

35 g

Fat

24 g

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