Chicken Wings in Teriyaki Sauce

For all those slow cookers out there…

…this one’s for you…

 

 

 

 

 

 

 

 

 

 

 

 

 

Nothing’s more tasty than homemade teriyaki sauce. Sweet, tangy, & finger-lickin’ good!

I usually go with the super meaty drumsticks, but this time I opted for their midget friends, the wings.

Wings are great for an appetizer at a party, your guests will thank you {and you can thank me later}.

You can throw this together in the morning, so you’ll have time to set up all your crazy party decor.

Here’s how to cook the wings {the party decor is on you}

Cut the wings at the joint and discard the wing-tips. Dust a broiler pan with cooking spray, and place your wings on top. Broil for 10 min on each side {or until golden brown}.
Meanwhile in a large mixing bowl combine: 1 large chopped onion, brown sugar, soy sauce, dry sherry {or chicken broth}, ground ginger, honey, and garlic.
{bet ya didn’t think teriyaki sauce was so easy!}

 

 

 

 

 

 

 

 

 

 

 

 

 

Place your chicken wings in a slow cooker, and cover with the teriyaki sauce.

Cover and let the magic happen.

 

 

 

 

 

 

 

 

 

 

 

 

 

This chicken is fall-off-the-bone good. How much easier can it get??

Give it a try!

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Chicken Wings in Teriyaki Sauce

Chicken Wings in Teriyaki Sauce

Teriyaki style slow cooker chicken for the family.

  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6-8

Ingredients

  • 3 pounds chicken wings {or drumsticks}
  • 1 large onion – chopped
  • 1 cup brown sugar
  • 1 cup low sodium soy sauce
  • 1/4 cup dry sherry {or chicken broth}
  • 2 tsp ground ginger
  • 1 tbsp honey
  • 2 cloves garlic – minced

Instructions

  1. Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections.
  2. Place wing parts on broiler pan. Broil 4 to 5 inches from heat for 20 min. (10 min a side or until golden brown). Transfer chicken to slow cooker.
  3. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger, honey, and garlic in bowl. Pour over chicken wings.
  4. Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce.
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
7 Responses
  1. These were really good! I added a little cornstarch to the sauce about half way through to thicken it up a bit. We used wings the 1st time; we’re attempting this recipe with chicken thighs tonight.

    Thanks!!

Leave a Reply

Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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