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

Tips for success

For extra caramelization, you can broil the glazed wings for a few minutes after cooking. Place the wings on a baking sheet and broil for 2-3 minutes, watching carefully, until the edges are charred and sticky.

This adds a nice smoky flavor and a bit of texture. If you prefer a spicier version, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce before serving.

To make the sauce even more flavorful, you can add a splash of rice vinegar or a teaspoon of grated fresh ginger along with the garlic. This brightens the flavor and adds complexity.

If you have leftover sauce, store it in an airtight container in the refrigerator for up to a week. Use it as a marinade or dipping sauce for other dishes.

Variations

• Spicy Kick: Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce before cooking for a spicy version. Garnish with extra chili flakes when serving.
• Honey Garlic: Replace the teriyaki sauce with a mixture of 1/2 cup honey, 1/4 cup soy sauce, and 4 minced garlic cloves. Omit the sesame seeds or keep for garnish.
• Pineapple Teriyaki: Add 1 cup of pineapple chunks to the slow cooker along with the other ingredients. The pineapple adds sweetness and a tropical twist.
• Sesame Ginger: Add 1 tablespoon of grated fresh ginger and an extra tablespoon of sesame seeds to the sauce. This enhances the Asian flavors and adds a fragrant note.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Freezer

Freeze cooled wings in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

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

Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave. If the sauce becomes too thick, add a splash of water or chicken broth to loosen it.

You can assemble the slow cooker the night before by placing the chicken, onions, garlic, and teriyaki sauce in the insert, then covering and refrigerating.

In the morning, simply place the insert in the slow cooker and cook as directed. This makes meal prep even easier.

Serving ideas

Serve these wings over steamed jasmine rice with a sprinkle of sesame seeds and chopped green onions for a pop of color. The rice soaks up the delicious sauce, making every bite satisfying. Add a side of steamed broccoli or a simple cucumber salad to round out the meal.

For a party appetizer, serve the wings on a platter with toothpicks and a bowl of extra sauce for dipping. They're perfect for game day or any gathering.

The wings are best enjoyed hot, but they're also delicious at room temperature, making them versatile for entertaining.

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
• 1 large Vidalia onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup teriyaki sauce
• 1 tbsp toasted sesame seeds
• 2 cups cooked jasmine rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

550

Protein

35 g

Carbohydrates

35 g

Fat

28 g

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