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

Before you start

Before you start, make sure your slow cooker is clean and ready. Slice the Vidalia onion thinly and mince the garlic. Measure out the teriyaki sauce and have the sesame seeds ready.

If you're serving with rice, start cooking the jasmine rice according to package directions before you begin assembling the slow cooker, so it's ready when the chicken is done. No other prep is needed—this recipe is truly dump-and-go.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the chicken wings in the slow cooker in an even layer. Scatter the sliced Vidalia onion and minced garlic over the top. Pour the teriyaki sauce evenly over everything, then sprinkle with the sesame seeds.
   Look for The ingredients are layered in the crockpot, with the sauce covering the chicken.
   Tip No need to stir—the slow cooker will meld the flavors as it cooks.
2. 2Cover and Cook
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C) before serving.
   Look for The sauce is bubbling gently and the chicken is tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid—each peek adds cooking time.

At the end of this phase, the slow cooker will be filled with the raw ingredients. The chicken wings should be covered with the teriyaki sauce, onions, and garlic.

You'll see the sauce begin to bubble around the edges as the slow cooker heats up. The aroma of garlic and soy will start to fill the kitchen. Do not lift the lid—let the slow cooker work its magic.

Thicken and Glaze

3. 3Thicken the Glaze
   Once the chicken is cooked, use a slotted spoon to transfer the wings to a plate. Pour the remaining sauce into a small saucepan and bring to a simmer over medium heat. Cook for 5 to 7 minutes, until slightly thickened.
   Look for The sauce reduces and coats the back of a spoon.
   Tip Skim off any excess fat from the sauce before reducing.
4. 4Glaze the Wings
   Return the chicken wings to the slow cooker or a large bowl. Pour the thickened sauce over the wings and toss gently to coat each piece evenly.
   Look for Every wing is glossy and coated with the sticky teriyaki glaze.
   Tip Use tongs to toss without breaking the tender meat.

The chicken is cooked through and tender. The sauce has been reduced on the stovetop and is now thick and glossy. When you spoon it over the wings, it should coat them evenly, leaving a sticky, shiny finish. The onions have melted into the sauce, adding sweetness and body. The wings are ready to be served.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon the steamed jasmine rice onto plates. Top with the glazed chicken wings and spoon extra sauce over the top. Garnish with additional sesame seeds if desired.
   Look for The dish is ready to serve, with the rice soaking up the sweet glaze.
   Tip Serve immediately for the best texture.

The glazed wings are piled over steamed rice, with extra sauce drizzled on top. The dish is steaming hot, with a sweet-savory aroma that invites you to dig in. The chicken is tender enough to pull apart with a fork, and the sauce clings to each piece. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is lifting the lid to check on the chicken, which releases heat and extends cooking time. Trust the recipe and keep the lid on. Another pitfall is using a teriyaki sauce that is too thin—this will result in a watery sauce.

Choose a thick glaze or reduce the sauce after cooking. Finally, don't overcrowd the slow cooker; if necessary, cook the wings in a single layer to ensure even cooking.

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) when checked with an instant-read thermometer. The sauce should be bubbling and slightly thickened.

If you want a thicker glaze, transfer the sauce to a saucepan and simmer for a few minutes. The wings should be coated in a glossy, sticky sauce when served.

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