Slow Cooker Teriyaki Chicken Wings

If you’re looking for a crowd-pleasing appetizer or main dish that practically makes itself, these teriyaki chicken wings are your answer. The slow cooker does most of the work while you enjoy the amazing aroma filling your kitchen!

Looking for more wing recipes? Try my Slow Cooker Buffalo Chicken Wings Recipe or Slow Cooker Garlic Parmesan Wings for more delicious options. If you’re in the mood for other Asian-inspired dishes, my Slow Cooker Mongolian Beef and Slow Cooker Sweet and Sour Chicken are also crowd favorites.

Reasons You’ll Love This Recipe

• Set it and forget it – Once you add your wings and sauce to the slow cooker, you’re free to handle other tasks while dinner practically makes itself.
• Perfect for gatherings – These wings are ideal for game days, parties, or casual get-togethers where you want to impress without spending hours in the kitchen.
• Homemade teriyaki sauce – Skip the store-bought versions with their preservatives and excess sodium. This sauce uses simple ingredients for authentic flavor that’s way better than anything from a bottle.
• Crispy finish – The final broil step gives these slow cooker wings the perfect crispy exterior while keeping all the juicy tenderness inside.

What is Teriyaki Sauce?

Teriyaki sauce is a sweet and savory Japanese glaze traditionally made with soy sauce, mirin (a sweet rice wine), and sugar. The word “teriyaki” actually refers to the cooking technique where foods are glazed with this sauce while grilling or broiling.

Our homemade version includes classic ingredients like soy sauce, brown sugar, and ginger, but adds cornstarch to thicken the sauce into that perfect sticky glaze that clings to every bite of chicken. While traditional Japanese teriyaki sauce is thinner, this westernized version creates that thick, caramelized coating that’s perfect for wings.

Slow Cooker Teriyaki Chicken Wings Ingredients

See the recipe card below for a complete list of ingredients and measurements.

• Chicken wings – Fresh or thawed wings work best. The recipe uses 4 pounds, which is perfect for feeding a small crowd.
• Brown sugar – Adds that essential sweetness to balance the savory soy sauce and creates that sticky caramelization when broiled.
• Low sodium soy sauce – The foundation of teriyaki flavor. Using low sodium allows you to control the saltiness of the final dish.
• Rice vinegar – Adds brightness and tang to cut through the richness of the sauce.
• Cornstarch – The key to achieving that thick, glossy teriyaki texture that coats the wings beautifully.
• Garlic cloves – Fresh minced garlic provides aromatic depth to the sauce.
• Fresh ginger – Adds that distinctive spicy warmth that’s essential to authentic teriyaki flavor.
• Black pepper – Balances the sweetness with a touch of heat.
• Green onions – A fresh, mild garnish that adds color and flavor contrast.
• Sesame seeds – Provides visual appeal and a subtle nutty crunch.

Substitutions and Additions

• Heat level – For spicy teriyaki wings, add 1-2 teaspoons of red pepper flakes or a drizzle of sriracha to the sauce.
• Sweetener options – Honey or maple syrup can replace some or all of the brown sugar for different flavor profiles.
• Pineapple twist – Add 1/4 cup pineapple juice to the sauce for a tropical flavor that complements the teriyaki beautifully.
• Garlic and ginger – If fresh isn’t available, use 1 teaspoon garlic powder and 1/2 teaspoon ground ginger instead.
• Wing alternatives – This sauce works wonderfully with boneless chicken thighs or drumsticks if preferred.
• Gluten-free option – Simply swap the soy sauce for tamari or coconut aminos.

How to Make Slow Cooker Teriyaki Chicken Wings (step-by-step directions)

STEP 1. Place the wings into your slow cooker pot. (Photo 1)

STEP 2. In a mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, cornstarch, minced garlic, fresh ginger, and black pepper until completely combined. (Photos 2 & 3)

STEP 3. Pour the sauce mixture over the wings in the slow cooker, ensuring they’re evenly coated. (Photo 4)

STEP 4. Cover and cook fresh or thawed wings on LOW for 4-5 hours (or HIGH for 3-4 hours) until the chicken is tender and fully cooked to an internal temperature of 165°F. (Photo 5)

STEP 5. Once cooked, preheat your oven broiler and line a baking sheet with aluminum foil. Spray with cooking spray to prevent sticking.

STEP 6. Transfer the cooked wings to the prepared baking sheet and baste generously with the teriyaki sauce from the slow cooker. (Photo 6)

STEP 7. Broil for 3-4 minutes, then flip the wings, baste again, and broil for another 3-4 minutes until they achieve that perfect sticky, slightly crispy exterior. (Photo 7)

STEP 8. Garnish with sliced green onions and a sprinkle of sesame seeds before serving. (Photo 8)

Recipe Tips

• For the crispiest wings, pat them dry before placing in the slow cooker.
• Don’t skip the broiling step! This is what transforms them from good to amazing by caramelizing the sauce.
• If you prefer an even thicker glaze, transfer about 1½ cups of the sauce from the slow cooker to a small saucepan. Bring to a boil and whisk constantly for 1-2 minutes until it reaches your desired consistency.
• Keep a close eye on the wings while broiling as the sugar in the sauce can burn quickly.
• For maximum flavor, toss the wings in the thickened sauce after broiling for one last coating.

Storing Tips

• Storage: Allow wings to cool completely before transferring to an airtight container. They’ll keep in the refrigerator for 3-4 days.
• Reheating: For best results, reheat in a 350°F oven for 10-15 minutes until heated through and re-crisped. Microwave reheating works but won’t maintain the crispy texture.
• Freezing: These wings freeze surprisingly well! Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Make ahead: You can prepare the teriyaki sauce up to 3 days in advance and store it in the refrigerator until ready to use.

Serving Suggestions

These teriyaki chicken wings pair beautifully with a side of Cilantro Lime Rice or Crockpot Spanish Rice. For a more complete meal, add some Air Fryer Roasted Potatoes or Roasted Brussels Sprouts with Balsamic Glaze.

For an Asian-inspired feast, serve alongside my Easy Homemade Teriyaki Sauce for dipping and Fresh Pineapple Salsa With Jalapenos for a bright contrast.

Recipe FAQs

Need More Appetizer Recipes? Try These:

• Slow Cooker BBQ Chicken Wings
• Easy Hawaiian Spam Musubi With Sushi Nori Seaweed
• Easy Spinach Pizza Quesadilla with Mozzarella Cheese
• Homemade Chunky Salsa Recipe With Fresh Tomato
• Apple Pomegranate Salad with Honey Mustard Dressing
• See all our appetizer recipes!