This teriyaki chicken wings recipe makes the most tender wings coated with a thick, sweet-savory teriyaki sauce. The sesame seeds and green onions make it look dazzling, and the homemade sauce will make you want another cup of rice. No joke, this crockpot teriyaki chicken wings recipe is seriously good. It’s also a great party food. Serve it with hot white rice and steamed broccoli on the side and see your guests go wild for it.
Tips on Making Crockpot Teriyaki Chicken Wings
With our easy-to-follow teriyaki wings recipe requiring easy-to-find ingredients, you can never go wrong. But we have more expert tips here that you should know about. Here’s how to make teriyaki chicken wings like a wing master:
- Use large chicken wings if you can find them. More meat means the sauce has more area to cling to. And honestly, they are more fun and satisfying to munch on.
- Marinate the wings in the teriyaki sauce ingredients for a more intense flavor. You can also portion them by the pound in zip lock bags, keep them in the freezer, and you have ready-to-cook packs of teriyaki chicken wings whenever you want.
- If you want crispy teriyaki wings, finish them in the oven. Lay them on a baking sheet then bake on high heat for 7 minutes on each side. The baked chicken wings skin will get crispy. Then, use the sauce for dipping.
- Toast the sesame seeds. It only takes 3 minutes to do so but this small step adds an interesting extra nuttiness to your dish. Why settle for the ordinary, right?
- Blend the teriyaki sauce ingredients together. You won’t have to grate the ginger, onion, and garlic anymore. Keep the teriyaki sauce for wings refrigerated in a sealed bottle for up to a month.
We doubt you’ll have any leftovers for these finger-licking good teriyaki wings. But if there are any, you can freeze and reheat them for later, or toss them into a bowl of green salad or this Asian salad.
How To Make Crockpot Teriyaki Wings
This crockpot teriyaki chicken wings recipe makes tender chicken coated with the best thick sweet-savory wing sauce. Serve it with hot white rice and steamed vegetables.
In a bowl, mix together teriyaki sauce ingredients with the chicken broth then set aside.
Place your chicken in one layer inside the crock pot then pour your teriyaki sauce mixture.
Set heat on Low and cook chicken for 5 hours.
After 5 hours, check if your chicken is done. It’s done when the juice runs clear when the thickest part of the chicken is cut to the bone, or the internal temperature of 165 degrees F is reached. Then transfer them on a plate, and the sauce in a saucepot.
In a small bowl, make a slurry by mixing cornstarch with water.
Bring the teriyaki sauce to a boil. Slowly pour the slurry into the sauce.
When your sauce is ready and thick enough, put the chicken back into your crockpot and mix them well together, coating each piece of chicken nicely.
Serve them over a bowl of rice or as an appetizer. Garnish with spring onions and sesame seeds. Enjoy!
If you are cooking frozen wings, just add an hour to the crockpot cooking time.
Commonly Asked Questions
Why is my teriyaki chicken wings sauce not thickening up?
You might not have cooked the teriyaki sauce long enough to reduce. Make teriyaki sauce thicker by adding cornstarch slurry to the sauce. Use 1 tablespoon of cornstarch and water for every 1 cup of liquid to achieve a gravy-like consistency. Boil the sauce, and it should thicken immediately.
Why is my teriyaki sauce too salty?
Regular chicken broth and soy sauce will condense as they cook. The flavors become more concentrated, including the saltiness. If you add water, even the other flavors that you want will thin out. Fix this by adding vegetables into the dish instead like steamed corn, broccoli, or cabbage. Then next time, use low sodium broth and soy sauce.
Tender flavorful chicken in thick savory teriyaki sauce dressed with sesame seeds and green onions, conveniently made in a crockpot. These teriyaki chicken wings deserve a spot on your dinner menu.
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