Teriyaki Chicken Wings (Crock Pot / Slow Cooker Option)

READY IN: 1hr
Recipe by Nif

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!

Top Review by teresas

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...:)

Ingredients Nutrition

Directions

  1. 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.
  2. OVEN OPTION:.
  3. 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.
  4. Bake at 350F for about 30 minutes.
  5. CROCK POT OPTION:.
  6. 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.
  7. 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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a