Slow-Cooker Teriyaki Chicken Wings Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/31/22
Crockpot teriyaki chicken wings
Diana Rattray
Prep: 10 mins
Cook: 2 hrs 20 mins
Total: 2 hrs 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
1109 Calories
46g Fat
73g Carbs
99g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1109
% Daily Value*
Total Fat 46g 59%
Saturated Fat 13g 64%
Cholesterol 285mg 95%
Sodium 4065mg 177%
Total Carbohydrate 73g 27%
Dietary Fiber 2g 7%
Protein 99g
Calcium 186mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These slow cooker chicken wings are broiled and then slow cooked in an Asian-style sauce mixture. I add chili garlic paste — or sambal — to the sauce mixture for some heat, but that is optional. You could use crushed red chili flakes or cayenne for heat as well. 

The recipe is easily scaled up for a crowd. Make them for a party or tailgating event. 

Ingredients

  • 3 pounds chicken wings (about 16 wings)
  • Dash kosher salt
  • Dash freshly ground black pepper
  • 1 large onion (chopped)
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1/4 cup dry sherry
  • 1 tablespoon chili garlic paste or sauce (sambal), optional
  • 2 teaspoons ground ginger
  • 2 cloves garlic, minced

Steps to Make It

  1. Pat chicken wings dry.

  2. Cut off and discard wing tips then cut each wing at the joint to make two sections.

  3. Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan.

  4. Broil about 4 inches from the heat for 8 to 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to the slow cooker.

  5. In a bowl, combine chopped onion, soy sauce, brown sugar, sherry, chili paste (if using), ginger, and minced garlic. Pour sauce over chicken wings.

  6. Cover and cook on LOW for about 4 hours or on High for about 1 1/2 to 2 1/2 hours.

  7. Stir the chicken wings once about halfway through cooking.

  8. Serve directly from slow cooker with the temperature on LOW or WARM.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.