13 Sticky Teriyaki Chicken Wing Recipes for the Crock Pot

Let’s be real—crock pot chicken wings are a game changer. These sticky teriyaki versions are perfect for busy weeknights or game day. Each recipe is a crowd-pleaser, from classic sweet to spicy twists. Ready to make your slow cooker the star? Keep scrolling!

Classic Sticky Teriyaki Chicken Wings

Just toss a few pounds of chicken wings into your crock pot, then drench them in a quick homemade teriyaki sauce. Let it simmer low and slow until the meat is fall-off-the-bone tender, then finish with a quick broil for that irresistible sticky char. This is the kind of zero-effort, high-reward recipe that'll make you the MVP of every party.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 240 minutes

Ingredients

Chicken

• 2 lbs chicken wings, separated into flats and drums
• Salt and pepper to taste

Teriyaki Sauce

• ½ cup soy sauce
• ⅓ cup honey
• ¼ cup brown sugar, packed
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp rice vinegar
• 1 tbsp sesame oil

For Finishing

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. Pat the chicken wings dry with paper towels. This helps the sauce stick better and prevents steaming.
2. Season the wings lightly with salt and pepper. Place them in your crock pot.
3. In a medium bowl, whisk together the soy sauce, honey, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil until the sugar dissolves.
4. Pour the teriyaki sauce over the wings, tossing to coat evenly.
5. Cover and cook on LOW for 3-4 hours (or HIGH for 2 hours) until the wings are tender and cooked through.
6. Using tongs, transfer the wings to a baking sheet lined with foil. Set aside.
7. Pour the cooking liquid from the crock pot into a small saucepan. Bring to a boil over medium-high heat.
8. Whisk in the cornstarch slurry and continue boiling for 1-2 minutes, until the sauce thickens into a glossy glaze.
9. Brush or drizzle the thickened sauce over the wings, reserving some for serving.
10. For an extra sticky char (optional): Preheat your broiler to HIGH. Broil the wings for 3-5 minutes, watching closely, until the edges caramelize.
11. Sprinkle with sesame seeds and sliced green onions. Serve the remaining sauce on the side.

The texture is finger-licking magic: silky sweet-savory glaze clings to each wing, with a hint of char from the broil. These are dangerously easy to devour—pile them over steamed rice for a quick dinner or set them out as game-day appetizers and watch them vanish.

Spicy Sriracha Teriyaki Chicken Wings

You’re about to make the easiest, most addictive wings ever. Toss them in the slow cooker and let that spicy-sweet magic happen. Seriously, get ready to lick your fingers.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 180 minutes

Ingredients

For the Wings and Glaze

• a couple pounds of chicken wings (drumettes and flats)
• ½ cup soy sauce
• ¼ cup honey
• 2 tbsp sriracha
• a splash of rice vinegar (2 tbsp)
• a drizzle of sesame oil (1 tbsp)
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
• sesame seeds and sliced green onions for garnish

Instructions

1. Pat the chicken wings dry with paper towels. Tip: this helps them crisp up later.
2. In a bowl, whisk together soy sauce, honey, sriracha, rice vinegar, sesame oil, garlic, and ginger until smooth.
3. Place the wings in the slow cooker and pour the sauce over them. Toss to coat evenly.
4. Cook on high for 3 hours (or low for 5) until the wings are tender. Tip: avoid opening the lid too often to keep heat steady.
5. Transfer the cooked wings to a foil-lined baking sheet. Preheat your broiler to high.
6. Pour the liquid from the slow cooker into a small saucepan and bring to a simmer over medium heat.
7. Whisk in the cornstarch slurry and continue stirring until the glaze thickens, about 2 minutes. Tip: stir constantly to prevent lumps.
8. Brush the thickened glaze generously over the wings. Broil for 3–5 minutes per side until caramelized and slightly charred.
9. Sprinkle with sesame seeds and green onions. Serve immediately.

Love how these wings get that sticky, spicy crust under the broiler. They’re perfect for game day or any gathering. Just don’t expect leftovers.

Honey Garlic Teriyaki Chicken Wings

Forget takeout—these sticky-sweet honey garlic teriyaki wings are about to become your new obsession. Dump everything in the crock pot and let it do the heavy lifting while you chill. Seriously, the hardest part is not eating them straight from the slow cooker.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 3 minutes

Ingredients

• 2 pounds chicken wings, split at joints (tips removed)
• ½ cup honey
• ½ cup low-sodium soy sauce
• 4 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
• Sliced green onions and sesame seeds for garnish

Instructions

1. In a 6-quart slow cooker, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil.
2. Add the chicken wings to the slow cooker and toss until evenly coated in the sauce.
3. Cover and cook on low for 3 hours (or high for 1.5 hours) until wings are tender and cooked through. Tip: To check doneness, the internal temperature should reach 165°F.
4. Use tongs to transfer the cooked wings to a plate; set aside.
5. Pour the remaining sauce from the slow cooker into a small saucepan.
6. Bring the sauce to a simmer over medium heat.
7. In a small bowl, whisk together cornstarch and water to form a slurry.
8. Gradually whisk the slurry into the simmering sauce and cook for 1-2 minutes until thickened. Tip: Whisk constantly to prevent lumps.
9. Return the wings to the slow cooker (or a large bowl) and pour the thickened sauce over them.
10. Toss gently to coat all wings evenly.
11. Serve immediately, garnished with sliced green onions and sesame seeds.

With a glossy, finger-lickin' glaze that hits every sweet and savory note, these wings are pure party mode. Serve them as a game-day hero or a weeknight dinner win — just make sure you’ve got napkins ready.

Pineapple Teriyaki Chicken Wings

Major flavor upgrade ahead: these Pineapple Teriyaki Chicken Wings are a sweet-savory dream made easy in the slow cooker. Set it and forget it, then watch them disappear.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

• a couple pounds of chicken wings (about 3 lbs), separated at joints, tips removed
• a can of pineapple chunks (20 oz), drained with juice reserved
• half a cup of teriyaki sauce (store-bought or homemade)
• a quarter cup of soy sauce
• a couple tablespoons of honey
• a splash of rice vinegar
• a couple cloves of garlic, minced
• a thumb-sized piece of ginger, grated
• a tablespoon of cornstarch (optional, for thickening)

Instructions

1. Pat the chicken wings completely dry with paper towels. This helps the sauce stick and prevents sogginess.
2. Place the wings in the slow cooker. Add the drained pineapple chunks on top.
3. In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Pour this mixture over the wings and pineapple.
4. Cover and cook on LOW for 4 hours, or until the wings are tender and cooked through. No peeking too often—it releases heat.
5. Optional: For a thicker glaze, remove the wings and pineapple with a slotted spoon. Mix the cornstarch with 2 tablespoons of the reserved pineapple juice, then stir into the slow cooker liquid. Cook on HIGH for 10-15 minutes until thickened.
6. Return the wings to the slow cooker and toss to coat in the glaze. Serve immediately, garnished with sliced green onions or sesame seeds if you like.

Zesty and sticky, these wings are a party in your mouth—the pineapple adds bursts of sweetness while the teriyaki glazes every bite. Try them over steamed rice or alongside a crisp coleslaw for a complete meal.

Sesame Ginger Teriyaki Chicken Wings

Hey, these Sesame Ginger Teriyaki Chicken Wings are about to become your new obsession. Throw everything in the crock pot and let it work its magic—crispy, sticky perfection without the fuss.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 180 minutes

Ingredients

For the Wings

• 2 lbs chicken wings (drumettes and flats), patted dry
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1/4 cup packed brown sugar
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Sesame seeds and sliced green onions for garnish

Instructions

1. Pat the chicken wings dry with paper towels. Dry wings = better sauce cling.
2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and brown sugar until smooth.
3. Place the wings in the crock pot and pour the sauce over them. Toss well to coat every piece.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours, until the wings are tender and cooked through. Low and slow builds deeper flavor.
5. Using a slotted spoon, transfer the wings to a plate and set aside. Pour the remaining sauce from the crock pot into a small saucepan.
6. Bring the sauce to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 2 minutes, stirring constantly, until the sauce thickens to a glossy glaze. Don't skip the slurry—it gives that iconic sticky finish.
7. Return the wings to the crock pot (or a large bowl) and pour the thickened sauce over them. Toss to coat evenly.
8. For extra crispy skin, arrange the wings on a foil-lined baking sheet and broil on high for 3-5 minutes, watching closely to prevent burning. This step is optional but worth the crunch.

Rich, sticky, and deeply savory-sweet, these wings deliver restaurant-quality flavor from your crock pot. Serve over steamed rice with a sprinkle of sesame and scallions, or pile them on a platter for game day.

Coca-Cola Teriyaki Chicken Wings

Got a slow cooker and a can of Coke? You're one step away from the stickiest, most addictive teriyaki wings. No fuss, just dump and let the magic happen.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 240 minutes

Ingredients

• 2 lbs chicken wings, flats and drums separated
• 1 can (12 oz) Coca-Cola
• 1/2 cup teriyaki sauce
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp sesame seeds for garnish
• 2 green onions, sliced

Instructions

1. Pat the chicken wings dry with paper towels to get that sauce to really stick — moisture is the enemy of sticky glaze.
2. In a 6-quart slow cooker, whisk together the Coca-Cola, teriyaki sauce, minced garlic, and grated ginger until combined.
3. Add the wings to the slow cooker and toss them with tongs to ensure every wing is coated.
4. Cover and cook on LOW for 4 to 5 hours, until the wings are tender and cooked through. (Tip: For extra sticky wings, cook on LOW for the full 4 hours — don't rush it.)
5. Using a slotted spoon, transfer the wings to a bowl. Pour the cooking liquid into a saucepan and bring to a boil over medium-high heat. Let it simmer for 10-12 minutes, stirring occasionally, until the sauce thickens to a syrupy consistency and coats the back of a spoon. (Tip: Use a wide skillet to speed up the reduction.)
6. Return the wings to the slow cooker (or a large mixing bowl), pour the thickened sauce over them, and toss thoroughly until each wing is glossy.
7. Sprinkle with sesame seeds and sliced green onions. (Tip: For extra caramelization, broil the wings on a foil-lined baking sheet for 2-3 minutes — watch them like a hawk!)

But these wings are dangerously easy to make. Sticky, sweet, tangy — perfect for game day or a quick dinner fix. Serve with steamed rice and a cold Coke.

Brown Sugar Glazed Teriyaki Chicken Wings

Okay, stop scrolling. These crock pot chicken wings are about to become your new obsession. Caramelized sticky glaze with brown sugar and teriyaki? Yes please.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 240 minutes

Ingredients

For the Wings

• 3 lbs chicken wings, tips removed and separated
• 1 cup teriyaki sauce
• 1/2 cup packed brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger

For Garnish (optional)

• Sesame seeds
• Sliced green onions

Instructions

1. Pat the chicken wings dry with paper towels. This helps the sauce stick better and prevents steaming.
2. In a medium bowl, whisk together teriyaki sauce, brown sugar, garlic, and ginger until the sugar dissolves.
3. Place the wings in a 6-quart slow cooker. Pour the sauce mixture over the wings and toss to coat evenly.
4. Cover and cook on LOW for 4 hours (or on HIGH for 2 1/2 hours) until the wings are tender and cooked through. Tip: Don't open the lid too often—it lets heat escape.
5. Preheat your broiler to high. Line a baking sheet with foil and place a wire rack on top.
6. Using tongs, transfer the wings from the slow cooker to the wire rack in a single layer. Reserve the cooking liquid in a small saucepan.
7. Bring the reserved liquid to a boil over medium-high heat, then reduce to a simmer and cook for 5–7 minutes, until thickened and syrupy. Stir occasionally to prevent burning. Tip: For even thicker glaze, mix 1 tablespoon cornstarch with 2 tablespoons water and whisk in.
8. Brush the thickened glaze generously over the wings. Broil for 2–3 minutes—watch closely—until the glaze bubbles and caramelizes. Flip, brush again, and broil another 1–2 minutes. Tip: Rotate the pan halfway for even browning.
9. Sprinkle with sesame seeds and green onions if desired. Serve immediately.

These wings are pure gold: sticky, sweet, savory, and fall-apart tender with a caramelized crust. Stack them on a platter and watch them vanish—perfect for game day or a weeknight treat.

Garlic Parmesan Teriyaki Chicken Wings

Just imagine: sticky-sweet teriyaki meets rich garlic parmesan butter, all over fall-off-the-bone wings. This slow cooker hack gives you crispy-skinned results without the fryer. Set it and forget it—then drizzle like a boss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

For the Wings

• 2 lbs chicken wings, separated into drumettes and flats
• 1 tbsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup teriyaki sauce (store-bought or homemade)

For the Garlic Parmesan Butter

• 1/4 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Pat the chicken wings dry with paper towels. This step is crucial for crispy skin later.
2. In a large bowl, toss the wings with garlic powder, salt, and black pepper until evenly coated.
3. Place the seasoned wings in the slow cooker. Pour the teriyaki sauce over the top, making sure all wings are coated. Do not overcrowd; arrange in a single layer if possible.
4. Cook on high for 4 hours or on low for 6 hours, until the wings are tender and cooked through.
5. Preheat your broiler to high. Line a baking sheet with foil and place a wire rack on top.
6. Using tongs, transfer the wings from the slow cooker to the wire rack. Reserve the cooking liquid for drizzling.
7. Broil the wings for 3-5 minutes per side, until the skin is crispy and charred in spots. Watch closely to prevent burning.
8. While the wings broil, make the garlic parmesan butter: In a small bowl, mix the softened butter, minced garlic, grated Parmesan, and parsley until well combined.
9. Remove the wings from the broiler and immediately toss them in the garlic parmesan butter until fully coated.
10. Drizzle with a bit of the reserved teriyaki cooking liquid (or reduce it in a saucepan for a thicker sauce) and serve hot.

Finally, these wings are a total flavor bomb—savory garlic, nutty Parmesan, and sticky teriyaki in every bite. Serve them with extra sauce and a sprinkle of sesame seeds for that Insta-worthy finish. Your game day just got a serious upgrade.

Mango Habanero Teriyaki Chicken Wings

Ready for the sweet heat combo? These mango habanero teriyaki wings are sticky, spicy, and totally addictive. Let your crockpot do the work while you chill.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

Wings & Sauce

• 3 lbs chicken wings, separated into drumettes and flats (tips removed or saved for stock)
• 1 ripe mango, peeled and diced
• 1-2 habanero peppers, seeded and minced (wear gloves!)
• ½ cup low-sodium soy sauce
• ⅓ cup brown sugar, packed
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Sesame seeds and chopped green onions for garnish

Instructions

1. Place chicken wings in the crockpot in a single layer.
2. In a medium bowl, combine diced mango, minced habanero, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Whisk until sugar dissolves.
3. Pour the mango-habanero mixture over the wings, tossing to coat evenly.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until wings are tender and cooked through.
5. Use a slotted spoon to transfer wings to a platter (leave liquid in crockpot).
6. Turn crockpot to HIGH. Whisk cornstarch slurry into the remaining sauce.
7. Cook uncovered for 10-15 minutes, stirring occasionally, until sauce thickens to a glaze-like consistency.
8. Return wings to the crockpot and toss to coat with the thickened sauce.
9. Garnish with sesame seeds and chopped green onions. Serve immediately.

Utterly irresistible, these wings balance sweet mango with fiery habanero. Serve with cooling ranch or blue cheese dip to tame the heat.

Lemon Pepper Teriyaki Chicken Wings

A game-day essential gets a flavor twist: Lemon Pepper Teriyaki Chicken Wings that are ridiculously easy in the slow cooker, then broiled for that crackling finish. No fuss, just bold, sticky wings.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

• About 2 lbs chicken wings (drumettes and flats separated)
• A couple tablespoons of lemon pepper seasoning
• 1 cup of your favorite teriyaki sauce

Instructions

1. Pat the chicken wings dry with paper towels. (Tip: This helps the seasoning stick and promotes better crisping later.)
2. Toss the wings in a large bowl with the lemon pepper seasoning until evenly coated.
3. Place the seasoned wings in the slow cooker. Pour the teriyaki sauce over them, making sure each wing gets some sauce. (Tip: Don't overcrowd; if needed, do two batches.)
4. Cook on LOW for 4 hours or HIGH for 2.5 hours, until the meat is tender and pulls away from the bone easily.
5. Preheat your oven's broiler to HIGH. Line a baking sheet with foil and place a wire rack on top.
6. Remove the wings from the slow cooker and arrange them in a single layer on the wire rack. Reserve the sauce in the slow cooker.
7. Broil the wings for 3-4 minutes per side, until the skin is crispy and charred in spots. (Tip: Keep a close eye to avoid burning — everyone's broiler is different.)
8. Brush the wings with some of the reserved sauce before serving for extra glaze.

Ridiculously tender with a sticky-sweet-tangy glaze, these wings hit that perfect balance of savory and citrus. Serve them with ranch or blue cheese dip and crunchy celery sticks — they'll disappear in minutes.

Orange Teriyaki Chicken Wings

Here's your new game-day MVP: Crock Pot Orange Teriyaki Chicken Wings. These sticky, citrusy wings cook low and slow in a sweet-savory glaze with fresh orange juice. They're fall-off-the-bone tender and crazy easy to throw together.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 3 minutes

Ingredients

For the Wings

• 3 lbs chicken wings, tips removed and separated into drumettes and flats
• 1 tablespoon olive oil
• Salt and pepper to season

For the Teriyaki Glaze

• ½ cup fresh orange juice (from about 2 oranges)
• ⅓ cup soy sauce (low-sodium works great)
• ¼ cup brown sugar, packed
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For Garnish

• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

1. Place the chicken wings in a large bowl and toss with olive oil, salt, and pepper until evenly coated.
2. Arrange the wings in a single layer in the crock pot—don't overcrowd; keep them on the bottom for even cooking.
3. In a small bowl, whisk together the fresh orange juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar dissolves.
4. Pour the teriyaki mixture over the wings in the crock pot, making sure all pieces are coated.
5. Cover and cook on high for 3 hours or low for 5 hours. Tip: If you have time, low and slow makes them extra tender.
6. After cooking, use tongs to transfer the wings to a baking sheet lined with foil. Set the broiler to high.
7. While the wings rest, pour the cooking liquid from the crock pot into a small saucepan. Bring to a boil over medium-high heat.
8. Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens to a syrupy glaze. Tip: Keep whisking to avoid lumps.
9. Brush the thickened glaze generously over both sides of the wings. Tip: Work in batches to keep each wing well-coated.
10. Broil the wings for 3-5 minutes per side until the glaze caramelizes and turns sticky and slightly charred. Watch closely—they burn fast!
11. Remove from the oven and sprinkle with sesame seeds and sliced green onions.

These wings hit that perfect balance of tangy orange and savory soy, with a glossy finish that clings to every bite. Serve them with steamed rice and a side of pickled veggies for a full meal, or pile them on a platter for game-day snacking. Trust me, you'll be licking the sticky off your fingers.

Smoky BBQ Teriyaki Chicken Wings

Everything you love about sticky teriyaki meets deep smoky BBQ in your slow cooker. These wings are sweet, tangy, and packed with umami—zero effort, maximum flavor. Just dump, cook, and devour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

For the Wings

• 3 lbs chicken wings, separated into flats and drumettes
• 1 tbsp baking powder (optional, for extra crispiness)
• Salt and black pepper to taste

For the Smoky BBQ Teriyaki Sauce

• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup ketchup
• 2 tbsp rice vinegar
• 2 tbsp mirin
• 1 tbsp sriracha (more if you like heat)
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp liquid smoke

For Finishing

• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• Sesame seeds and sliced green onions for garnish

Instructions

1. Pat the chicken wings dry with paper towels. (Tip: this helps the sauce stick and skin get crisp if you broil later.)
2. In a bowl, whisk together soy sauce, honey, ketchup, rice vinegar, mirin, sriracha, garlic, ginger, and liquid smoke until smooth.
3. Place the wings in the slow cooker. Pour the sauce over and toss to coat evenly.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until wings are tender and cooked through. (Tip: resist lifting the lid—heat escapes!)
5. Once done, use a slotted spoon to transfer wings to a foil-lined baking sheet. Reserve the cooking liquid.
6. Preheat the broiler to high. Brush wings with a bit of the reserved sauce. Broil 3-4 minutes per side until caramelized and slightly charred. (Tip: watch closely—sugar burns fast!)
7. While wings broil, pour the remaining cooking liquid into a small saucepan. Bring to a simmer over medium heat.
8. Stir in the cornstarch slurry and cook 1-2 minutes until thickened into a glossy glaze.
9. Toss the broiled wings in the thickened glaze until fully coated. Sprinkle with sesame seeds and green onions. Serve hot.

One bite and you'll be hooked—the sticky glaze caramelizes perfectly under the broiler, giving you that crispy-yet-tender texture. Serve these up with a cold beer and extra napkins for dipping fingers. Trust me, they vanish fast.

Gluten-Free Teriyaki Chicken Wings

Get ready for the stickiest, most addictive wings you'll ever make. Gluten-free doesn't mean boring—these crock pot teriyaki wings are packed with umami. Just dump, set, and forget.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 240 minutes

Ingredients

• 3 lbs chicken wings, tips removed and separated
• ½ cup tamari (gluten-free soy sauce)
• ¼ cup honey
• 3 tbsp rice vinegar
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• Sliced green onions for garnish
• Toasted sesame seeds for garnish

Instructions

1. Pat the chicken wings dry with paper towels to remove moisture—this helps them get crispy later.
2. In a medium bowl, whisk together the tamari, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth.
3. Place the wings in a 6-quart slow cooker and pour the sauce over them, tossing to coat each piece evenly.
4. Cover and cook on LOW for 4 hours (or HIGH for 2 hours) until the meat is tender and pulls away from the bone.
5. Carefully remove the wings with a slotted spoon and arrange them in a single layer on a foil-lined baking sheet. (Tip: Reserve the sauce in the slow cooker; you can simmer it on the stove to thicken for dipping.)
6. Broil on high for 3-5 minutes, watching closely, until the skin is caramelized and slightly charred.
7. Brush or drizzle with the reserved sauce, then garnish with sliced green onions and toasted sesame seeds.

Oozy, sticky, and impossibly flavorful—these wings are a game-day or weeknight win. Serve with steamed rice and a side of steamed broccoli to soak up every last drop of sauce.

Conclusion

Just imagine coming home to the irresistible aroma of sticky teriyaki chicken wings after a long day. This collection makes it easy with 13 slow cooker recipes that deliver big flavor with minimal effort. Try one tonight, then drop a comment telling us your favorite—and don’t forget to pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.