Description
Easy and flavorful teriyaki chicken wings cooked in a slow cooker, perfect for game day or party appetizers.
Ingredients
Scale
- 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 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
Instructions
- Step 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.
- Step 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.
- Step 3: Place the lid on the cooker and leave to cook.
- Step 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.
- Step 5: Remove wings and sprinkle with parsley and sesame seeds. Serve with your favorite vegetables.
Notes
For crispy wings, place them on a tinfoil lined cookie sheet and broil at 400°F on the highest rack for 5 minutes per side. If using frozen wings, add one hour to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 4-6 wings
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 115 mg