Teriyaki Chicken Wings (Crock Pot / Slow Cooker Option)

"You can use both halves of the wings, but drumettes have more meat. These wings don't make you feel as bad after having them because a lot of the fat cooks off when being broiled. Be cautious about the heat of your broiler - they would burn under my broiler if I cooked them set on high for 20 minutes. The total cooking time only includes the oven option. Enjoy!"
 
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photo by diner524 photo by diner524
photo by diner524
photo by teresas photo by teresas
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
photo by breezermom photo by breezermom
Ready In:
1hr
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Rinse chicken and pat dry. Place drumettes on broiler pan. Broil on low 4 to 5 inches from heat for about 20 minutes, 10 minutes a side or until chicken is a light, golden brown.
  • OVEN OPTION:

  • Transfer chicken to casserole dish. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger, honey, and garlic in bowl. Pour over chicken wings.
  • Bake at 350F for about 30 minutes.
  • CROCK POT OPTION:

  • Transfer chicken to crock pot. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger, honey, and garlic in bowl. Pour over chicken wings.
  • Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir chicken wings once to ensure they are evenly coated with sauce. Serve from crock pot for less clean up!

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Reviews

  1. omg! These are the best wings ever! I did do a couple of things different...I sprayed the broiler pan with cooking spray for easier clean up...and I left it in the over for later use...I did use the crock pot method and for even less clean up I mixed the wet ingredients in the crock pot and they were tender done in 2 hours on high...so I threw them under the broiler again for about 3 mins to give them a touch of crispness. I think it's the sweetness that makes it so yummy! I served some of the sauce on the side for dipping...I still have some sauce leftover so will be using it for a tasty treat later...thanks for posting...this is a keeper...:)
     
  2. This was soooo yummy!!!! I had 4lbs of chicken wings instead of 3lbs, so I eyed what extra ingredients were needed. AND I added garlic powder instead of actual garlic wasn't to be found. I also used the slow cooker on high for exactly 3 hours. <br/> This was a very welcome surprise at how well it came out. I'm going to add this to my cookbook right now. Thank you so much for posting this. I've been looking for something like this for a long time. I already passed it along to a fellow chef. Thanks a lot!!!!!
     
  3. These wings are amazing, and this recipe will probably end up being a favorite one that I make often. They came out super-crispy from the broiler, and the teriyaki sauce is perfect and clings to the wings, as it should. I used the oven option. At the table, I sprinkled the wings with some sesame seeds and green onions. So, so good!
     
  4. Hardly any left over. Very tasty. I have 2 happy families tonight. ALL of the kids ate their meat. I used legs and thighs and followed the recipe except I didn't have any chicken broth or sherry. I might add pepper flakes next time because that sounds good to me. I took the time to broil the meat and I could have used some of the drippings in place of the broth but I was in a hurry. I tripled the sauce because I had 10 lbs of chicken. The sauce penetrated the meat. The meat was so tender.
     
  5. My husband raved over these wings, and it's not easy to get him to do that. Great flavor and very easy.<br/>Only change was to add some red pepper flakes to the sauce.<br/>I used the oven method, and because I had a pretty large baking dish, about halfway through I stirred everything to make sure the wings had a good coating of sauce. After 30 min in the oven I did a couple minutes under the broil for a little extra crispiness (just watch closely so they don't burn). Will definitively make again!
     
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Tweaks

  1. Hardly any left over. Very tasty. I have 2 happy families tonight. ALL of the kids ate their meat. I used legs and thighs and followed the recipe except I didn't have any chicken broth or sherry. I might add pepper flakes next time because that sounds good to me. I took the time to broil the meat and I could have used some of the drippings in place of the broth but I was in a hurry. I tripled the sauce because I had 10 lbs of chicken. The sauce penetrated the meat. The meat was so tender.
     
  2. This was soooo yummy!!!! I had 4lbs of chicken wings instead of 3lbs, so I eyed what extra ingredients were needed. AND I added garlic powder instead of actual garlic wasn't to be found. I also used the slow cooker on high for exactly 3 hours. <br/> This was a very welcome surprise at how well it came out. I'm going to add this to my cookbook right now. Thank you so much for posting this. I've been looking for something like this for a long time. I already passed it along to a fellow chef. Thanks a lot!!!!!
     

RECIPE SUBMITTED BY

I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
 
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