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Slow Cooker Teriyaki Chicken Wings Recipe

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4.3 from 8 reviews

These Slow Cooker Teriyaki Chicken Wings are tender, flavorful, and perfect for a delicious and easy meal. Cooked low and slow in a savory teriyaki sauce made with coconut aminos, garlic, ginger, and rice vinegar, the wings can also be quickly cooked in a pressure cooker followed by a broil for extra crispiness. Garnished with sesame seeds, this recipe offers a simple yet tasty way to enjoy chicken wings with a delightful Asian-inspired twist.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Slow Cooking
  • Cuisine: Asian
  • Diet: Gluten Free

Ingredients

Chicken Wings

  • 2 pounds chicken wings
  • Pinch salt & pepper (optional, for seasoning)

Teriyaki Sauce

  • 1/2 cup coconut aminos or low-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/4 cup rice vinegar
  • 3 tablespoons water
  • 1/2 teaspoon ground ginger OR 1 tablespoon minced fresh ginger
  • Pinch salt & pepper

Optional Sauce Thickener

  • 1 1/2 teaspoons arrowroot starch + 1 1/2 teaspoons water OR 1 teaspoon xanthan gum

Garnish

  • 1 teaspoon sesame seeds (optional)

Instructions

  1. Prepare the sauce: In the slow cooker, add coconut aminos (or low-sodium soy sauce), minced garlic, rice vinegar, water, ground or fresh ginger, and a pinch of salt and pepper. Whisk all sauce ingredients thoroughly until well combined.
  2. Coat the wings: Add the 2 pounds of chicken wings to the slow cooker and toss them in the sauce until each piece is evenly coated.
  3. Cook the chicken (Slow Cooker method): Set the slow cooker to HIGH and cook the wings for 2 to 3 hours, or alternatively set to LOW and cook for 4 to 6 hours until the wings are tender and infused with flavor.
  4. Optional sauce thickening: If you wish to thicken the sauce after cooking, mix 1 1/2 teaspoons arrowroot starch with 1 1/2 teaspoons water (or 1 tsp xanthan gum) and whisk it into the sauce. This can be done before broiling for a glaze-like finish.
  5. Broiling (Optional): For crispier wings, preheat the broiler. Transfer wings to a baking sheet, toss with half of the sauce, and broil for 3-5 minutes per side until edges are caramelized and crisp. After broiling, pour the remaining sauce over the wings for extra flavor.
  6. Garnish and serve: Sprinkle sesame seeds over the wings if desired and serve immediately.
  7. Pressure Cooker alternative: Pour water into the pressure cooker and set up the trivet. Season wings lightly with salt and pepper. Place wings on the trivet. Close the lid, seal the valve, and cook on high pressure for 5 minutes. Perform a quick pressure release. Remove wings carefully, whisk sauce ingredients separately, toss wings with half the sauce, and proceed to broil as described above for crispiness. Serve with remaining sauce poured on top and garnish with sesame seeds.

Notes

  • Using coconut aminos makes the recipe soy-free and slightly sweeter.
  • The sauce thickener (arrowroot starch or xanthan gum) is optional but recommended if you prefer a thicker glaze.
  • Broiling adds a lovely caramelized crisp to the wings but can be skipped for softer wings.
  • Adjust ginger quantity to taste, using fresh for a more pungent flavor or ground for convenience.
  • To keep this recipe gluten-free, ensure the soy sauce used is gluten-free or opt for coconut aminos.
  • Leftover wings can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

Find it online: https://allcookedup.com/slow-cooker-teriyaki-chicken-wings-recipe/