Prepare to delight your taste buds with the most incredible fall-off-the-bone teriyaki chicken wings, effortlessly made in your slow cooker. This recipe promises wings that are perfectly tender, bursting with a harmonious blend of sweet, savory, and spicy flavors. Whether you’re planning a game day feast, a casual family dinner, or simply craving an irresistible appetizer, these crockpot teriyaki chicken wings are guaranteed to be a crowd-pleaser. Enjoy them straight from the slow cooker for maximum tenderness, or easily crisp them up in an air fryer or oven for that perfect texture contrast.
There’s something uniquely satisfying about chicken wings that simply fall off the bone. They represent the epitome of comfort food and are undeniably the perfect appetizer for any gathering. In our kitchen, this recipe for teriyaki chicken wings has become one of our go-to easy crockpot recipes, especially when we’re looking for a simple yet incredibly flavorful chicken dish. The slow cooker does most of the work, allowing the rich teriyaki sauce to deeply penetrate the meat, resulting in unparalleled tenderness.
The Ultimate Slow Cooker Teriyaki Chicken Wings Recipe
Crockpot dinners are a lifesaver, especially on busy days when you’re out of the house for hours but still want to return to a delicious, home-cooked meal. These slow cooker teriyaki chicken wings are not only convenient but also incredibly popular, especially with kids who love to eat with their hands! This recipe works beautifully with drumettes, wingettes, or even whole chicken wings, offering versatility for your preferred cut. The low and slow cooking process ensures every piece is infused with flavor and becomes incredibly tender.
Crafting Your Homemade Teriyaki Sauce
Having been born in Hawaii, I developed a deep appreciation for the authentic flavors of teriyaki. While bottled sauces offer convenience, making your own homemade teriyaki sauce allows for complete control over the taste profile and ensures the freshest ingredients. A good marinade is crucial for achieving super tender meat, and it’s especially effective when cooking wings in a slow cooker. The sauce acts as both a cooking liquid and a flavor infuser. Later, if you prefer a crispy skin, you can easily achieve it with a few simple steps, which I’ll detail below. The beauty of cooking wings directly in their sauce is that no additional dipping sauce is needed after they’re done – they’re already incredibly flavorful as is. The only truly optional step is crisping the skin, but even without it, the wings are truly amazing.
The Convenience of Bottled Teriyaki Sauce
For those times when you’re short on time or prefer a simpler approach, using 1-2 bottles of your favorite teriyaki sauce works perfectly. I highly recommend the Veri Veri Teriyaki brand because its thinner consistency makes it an excellent marinade that can simmer and cook over a longer period, deeply flavoring the chicken. However, feel free to use any brand you love, as long as the wings are mostly submerged in the sauce. If you decide to double this recipe for a larger crowd, remember to increase the sauce by about 1.5 times to ensure all the wings are adequately covered and flavored. You can also customize the spice level by adding more or less Sriracha or chili flakes. Always taste the sauce after whisking it together to adjust seasonings to your preference before pouring it into the slow cooker.
How to Master Slow Cooker Teriyaki Chicken Wings
After slow cooking, the texture of these wings will be incredibly tender, reminiscent of boiled chicken wings, where the meat almost melts off the bone. If you’re not particular about crispy skin, then your wings are ready to enjoy straight from the slow cooker. Many people prefer to simply peel off the skin and discard it anyway, focusing on the succulent meat underneath. However, if that crispy skin is a must-have for you, there are several easy ways to achieve it after the slow cooking process.
Crisping in the Oven
For those who love a bit of crispness, finishing your slow-cooked wings in the oven is a fantastic option. If you were cooking an entire bird, our baked teriyaki chicken recipe offers a great method that results in slightly crispy skin. For just the wings, you can simply place them on a baking sheet under the broiler for a few minutes. This quick step can transform the texture from tender to delightfully crisp without much effort.
Deep-Fried Finish
If you’re aiming for ultimate crispiness, a brief deep fry can work wonders. After slow cooking, pat the wings thoroughly dry with paper towels to absorb any excess oil, which helps the sauce stick better and ensures maximum crispiness. Then, follow our guide on how long to deep fry chicken wings. Once golden and crisp, toss them back in the sauce for a perfect coating.
Quick Cooking in a Pressure Cooker
For a significantly faster cooking time with a similar tender result, consider using an Instant Pot or pressure cooker. You can cook chicken wings in an Instant Pot directly with the teriyaki sauce, achieving that fall-off-the-bone texture much quicker than a slow cooker. This method is ideal for last-minute cravings without compromising on tenderness or flavor.
Can You Marinate Frozen Wings?
While direct marination of frozen wings in a slow cooker isn’t recommended for safety and optimal flavor absorption, you can still achieve delicious results with a few adjustments. Instead of marinating, you can cook frozen chicken wings in an air fryer until they are crispy and reach the correct internal temperature. Once cooked, toss them generously in the teriyaki sauce. The flavor won’t be as deeply soaked into the meat as with raw, marinated wings, but it’s the closest you can get to this delicious teriyaki taste with frozen wings. Alternatively, if you prefer using your oven, here’s how to bake frozen chicken wings, which can then be coated in the sauce.
Best Ways to Handle Leftovers
Leftover teriyaki chicken wings are a rare treat, but if you happen to have any, make sure to store them properly to maintain their deliciousness. Place them in an airtight freezer bag, removing as much air as possible, and reheat them within 48 hours for the best quality. For game day or any time you want to bring back that delightful crispness, you can follow the instructions to reheat chicken wings in an air fryer for just a few minutes. This method helps to re-crisp the skin beautifully. Having these delicious wings for lunch the next day is a fantastic bonus; throwing them away would truly be a tragedy!
Teriyaki Chicken Wings Recipe
Justine
15
mins
2
hrs
2
hrs
15
mins
6
Comment
Print Recipe
Equipment
-
1 slow cooker
Ingredients
-
2
lbs
chicken wings
-
1
onion
Homemade Teriyaki Sauce
-
1
cup
chicken broth
-
1
cup
soy sauce -
2
tbsp
garlic,
minced -
4
tbsp
brown sugar
-
4
tbsp
Sriracha
,
more or less depending on how spicy you like it -
1/2
cup
hoisin sauce
-
4
tbsp
cornstarch
,
more or less depending on how thick you want the sauce
Instructions
-
Rinse your chicken wings thoroughly and pat them completely dry with a paper towel. This step helps in achieving better sauce adhesion and potential crisping later.
-
In a large bowl, whisk together all the ingredients for your teriyaki sauce. Start by whisking in about 2 tablespoons of cornstarch into the sauce mixture. This initial amount will help thicken the sauce slightly during cooking.
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Lightly spray the bottom and sides of your slow cooker with a non-stick cooking spray to prevent the wings from sticking.
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Carefully arrange the prepared chicken wings in a single layer at the bottom of your slow cooker, ensuring they overlap as little as possible. This promotes even cooking and flavor distribution.
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Pour the whisked teriyaki sauce evenly over the chicken wings. Close the lid and set your slow cooker to the HIGH setting for 2 hours, or the LOW setting for 4 hours. The wings should be incredibly tender when done.
-
If you are home during the cooking process, gently flip the chicken wings halfway through the cooking time. This optional step helps ensure all sides of the wings are equally coated in the delicious sauce.
-
Approximately 20 minutes before serving, if you desire a thicker sauce, spoon out about 1-2 cups of the hot liquid from the slow cooker into a separate bowl. Whisk in the remaining 1-2 tablespoons of cornstarch until smooth. Pour this mixture back into the slow cooker, stir well, and continue cooking for the remaining time. This will thicken the sauce to your preferred consistency.
Notes
How to make skin crispy
If you crave crispy wings, first gently dab them with paper towels to dry the outsides. Then, place them on a baking sheet (ideally lined with parchment paper to prevent sticking) and slide them into your oven under the broil setting for approximately 5 minutes. Watch them closely until the skin achieves your desired level of brownness and crispiness. Alternatively, you can preheat an air fryer to 400°F (200°C) and crisp the wings for about 3 minutes for a similar effect.
Nutrition
Serving:
8
oz
,
Calories:
329
kcal
,
Carbohydrates:
28
g
,
Protein:
20
g
,
Fat:
14
g
,
Saturated Fat:
3
g
,
Cholesterol:
63
mg
,
Sodium:
2966
mg
,
Potassium:
346
mg
,
Fiber:
1
g
,
Sugar:
15
g
,
Vitamin A:
175
IU
,
Vitamin C:
12.7
mg
,
Calcium:
60
mg
,
Iron:
2.5
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Appetizer, Entree, Main Course
American, Japanese
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Expert Tips for Crispy Chicken Wing Skin
Achieving that coveted crispy skin on your slow-cooked teriyaki wings is easier than you might think. Here are our top methods:
- Oven Baking: For a wonderfully crunchy exterior, follow the detailed instructions on our guide for how to bake crispy chicken wings. This method involves a quick blast in a hot oven after slow cooking.
- Broiling: A simple and effective technique is to place your tender wings under the broiler for just a few minutes, as we do when making our popular teriyaki chicken drumsticks. Keep a close eye on them to prevent burning and achieve the perfect golden crisp.
- Air Frying: The air fryer is a fantastic tool for re-crisping. After cooking in the slow cooker, transfer the wings to an air fryer preheated to 400°F (200°C) and cook for about 3-5 minutes, shaking the basket halfway through.
- Pan Frying: For smaller batches, a quick pan-fry in a little oil can also yield crispy results. Just be sure not to overcrowd the pan.
Whichever method you choose, remember to pat the wings very dry before adding them to high heat. This removes excess moisture, which is the secret to truly crispy skin. You’ll be amazed at how easily you can transform your tender slow cooker wings into a crispy delight!
Craving Teriyaki Chicken Faster? Try This!
While slow cooking is fantastic for tenderness, if you’re looking to enjoy delicious teriyaki chicken wings (or a similar dish) in a fraction of the time, consider using an Instant Pot. For truly expedited results with a similar fall-off-the-bone tenderness, I highly recommend our Instant Pot teriyaki chicken recipe. While it typically uses chicken breasts rather than wings, the outcome is incredibly juicy and tender, requiring just a few main ingredients. It’s perfect for a quick weeknight meal when you don’t have hours for slow cooking but still want that rich teriyaki flavor.
Making teriyaki chicken wings in a slow cooker is a remarkably easy and rewarding experience. This recipe delivers a delicious meal or appetizer with minimal effort, allowing you to focus on enjoying the sweet, savory, and spicy flavors. Whether you opt for a homemade sauce or a convenient bottled option, and whether you prefer them tender or extra crispy, these wings are sure to become a cherished addition to your recipe collection. Experiment with the spice level, try different crisping methods, and savor every mouth-watering bite. Enjoy the process of creating a dish that truly pleases everyone!