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Slow Cooker Teriyaki Chicken Wings


Slow Cooker Teriyaki Chicken Wings


3 pounds chicken wings tips removed, flats and drumettes separated

¾ cup onion diced

1 cup Low Sodium Soy sauce

1 cup light brown sugar

¼ cup Rice Wine vinegar

2 teaspoons ground ginger

1 Tablespoon minced garlic

2 Tablespoons Cornstarch optional

¼ cup water only needed if using the cornstarch

White sesame seeds for garnish

Parsley for garnish


  1. Place the wings in the crockpot and turn on high, setting the time for 2 to 3 hours or low for 4 to 5 hours.
  2. In a medium bowl, mix the onion, soy sauce, brown sugar, vinegar, ginger, and garlic together. Pour over the wings and mix to coat.
  3. Place the lid on the cooker and leave to cook.
  4. **Thirty minutes before serving, remove the sauce and place in a saucepan, mix the water and cornstarch together and whisk into the teriyaki sauce. Cook for a minute or two until thickened. Pour over the wings and mix to coat.
  5. Remove wings and sprinkle with parsley and sesame seeds. Serve with your favorite vegetables.

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