12 Bold Teriyaki Crock Pot Chicken Wing Recipes

Get ready to transform your game day snacks with these 12 bold teriyaki crock pot chicken wing recipes. From sweet and sticky to spicy and savory, these set-and-forget wings deliver big flavor with minimal effort. Perfect for busy weeknights or parties, you’ll want to try every single one. Keep reading for your new favorites!

Classic Teriyaki Crock Pot Chicken Wings

Remember those busy weeknights when you crave something delicious but don't want to spend hours in the kitchen? These classic teriyaki crock pot chicken wings are my secret weapon—set it and forget it, then come home to sticky, savory wings that taste like takeout, only better.

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

Ingredients

For the Chicken Wings

• 3 lbs chicken wings, separated into drumettes and flats (tips discarded)

For the Teriyaki Sauce

• 1/2 cup low sodium soy sauce
• 1/3 cup packed brown sugar
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil

For Thickening & Garnish

• 2 tablespoons cornstarch
• 2 tablespoons water
• Sesame seeds for garnish
• Sliced green onions for garnish

Instructions

1. Pat the chicken wings dry with paper towels. (Tip: Drying them well helps the sauce cling.)
2. In a medium bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugar dissolves.
3. Place the wings in a 6-quart slow cooker and pour the sauce over them. Toss to coat evenly.
4. Cover and cook on LOW for 4 hours (or HIGH for 2–3 hours) until the wings are tender and cooked through. (Tip: Avoid opening the lid too often—it lets heat escape.)
5. Using tongs, transfer the wings to a platter and tent with foil to keep warm. Pour the cooking liquid into a small saucepan and bring to a simmer over medium heat.
6. In a small bowl, whisk together cornstarch and water to form a smooth slurry. Slowly whisk the slurry into the simmering sauce. Cook for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy glaze. (Tip: If it gets too thick, add a splash of water.)
7. Return the wings to the slow cooker (or a large bowl) and pour the thickened sauce over them. Toss to coat every wing generously.
8. Transfer to a serving platter and sprinkle with sesame seeds and sliced green onions. Serve immediately.

Really, these wings are a lifesaver—sticky, savory, and fall-off-the-bone tender. I love piling them over steamed rice with a drizzle of extra sauce, or serving them as game-day finger food with a side of crunchy slaw. They always disappear fast!

Spicy Sriracha Teriyaki Chicken Wings

Nothing beats coming home to the aroma of spicy-sweet chicken wings simmering all day in the crock pot. I love how this recipe lets me set it and forget it, then just broil for that irresistible sticky glaze. It's my go-to for game days when I want to spend time with guests, not slaving over the stove.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 270 minutes

Ingredients

For the Wings

• 3 lbs chicken wings, tips removed and separated into drums and flats
• 1 tsp salt
• 1/2 tsp black pepper

For the Sriracha Teriyaki Sauce

• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup sriracha sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp cornstarch mixed with 3 tbsp cold water (for thickening after cooking)

For Garnish

• 1 tbsp sesame seeds, toasted
• 2 green onions, thinly sliced

Instructions

1. Pat the chicken wings dry with paper towels. This is a crucial tip: dry wings ensure the sauce clings better and you get a crispier finish. Season the wings with salt and pepper.
2. In a medium bowl, whisk together the soy sauce, sriracha, honey, rice vinegar, minced garlic, and grated ginger until well combined. The sweet and spicy balance is key here—adjust sriracha to your heat preference.
3. Place the seasoned wings in the slow cooker and pour the sauce over them, tossing to coat every piece evenly.
4. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2.5 hours, until the wings are tender and cooked through. I prefer LOW for deeper flavor—the meat practically falls off the bone.
5. When the wings are done, use a slotted spoon to transfer them to a baking sheet lined with parchment paper. Reserve about 1 cup of the cooking liquid in a small saucepan.
6. In the saucepan, whisk the cornstarch slurry into the reserved liquid. Bring to a boil over medium-high heat, stirring constantly, until the sauce thickens into a glossy glaze, about 2 minutes. Tip: If it gets too thick, thin with a splash of water.
7. Preheat your oven's broiler. Brush the thickened glaze generously onto both sides of the wings.
8. Broil the wings on the top rack for 3-5 minutes per side, watching closely to avoid burning. They should be caramelized and sticky with a slight char. Keep an eye on them; broilers vary, and you want that perfect sticky crust.
9. Sprinkle the hot wings with toasted sesame seeds and sliced green onions before serving.

Crispy on the edges, sticky-sweet, and carrying a gentle sriracha burn that lingers just enough, these wings are a crowd-pleaser. Serve them with extra sriracha-teriyaki dipping sauce on the side, or pile them over steamed rice for a quick dinner that feels special.

Honey Garlic Teriyaki Chicken Wings

Really, there’s nothing quite like walking into a kitchen filled with the sweet, savory aroma of chicken wings simmering in a honey garlic teriyaki sauce. These slow cooker wings are my go-to for game days or busy weeknights when I want something sticky and delicious without standing over a hot stove.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

For the Chicken

• 3 lbs chicken wings, separated into drumettes and flats
• Salt and black pepper, to taste

For the Honey Garlic Teriyaki Sauce

• 1/2 cup honey
• 1/3 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 2 tbsp minced garlic (about 6 cloves)
• 1 tbsp freshly grated ginger
• 1/2 tsp red pepper flakes

For Thickening & Garnish

• 1 tbsp cornstarch
• 2 tbsp cold water
• Sesame seeds, for garnish
• Sliced green onions, for garnish

Instructions

1. Pat the chicken wings dry with paper towels, then season lightly with salt and black pepper. Place them in the slow cooker.
2. In a medium bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes until smooth. Pour the sauce over the wings, tossing to coat evenly.
3. Cover and cook on LOW for 4 hours, or until the chicken is tender and cooked through (internal temperature should reach 165°F). Avoid opening the lid during cooking to maintain heat—this is a tip I learned the hard way!
4. Carefully transfer the wings to a baking sheet lined with foil. Preheat your broiler to high.
5. While the wings rest, pour the cooking liquid from the slow cooker into a small saucepan. In a separate bowl, stir the cornstarch and cold water together to make a slurry, then whisk it into the saucepan.
6. Bring the sauce to a boil over medium-high heat, then reduce to a simmer and cook for 2–3 minutes until thickened and glossy. Taste and adjust—if you like it sweeter, add a drizzle more honey; for more heat, sprinkle extra red pepper flakes.
7. Brush or spoon the thickened sauce over the wings. Broil for 3–5 minutes, watching closely, until the sauce bubbles and caramelizes. Flip and broil the other side for another 2–3 minutes for that perfect sticky finish.
8. Sprinkle with sesame seeds and sliced green onions before serving.

Not only are these wings finger-licking good on their own, but they also shine as a party appetizer served with cold sesame noodles or a crisp cucumber salad. The sticky glaze caramelizes beautifully under the broiler, giving you that irresistible charred-sweet flavor in every bite.

Pineapple Teriyaki Chicken Wings

Finding the perfect sweet and savory chicken wing recipe for game day or a backyard gathering can be tricky, but these Pineapple Teriyaki Chicken Wings are my new obsession. I love how the crock pot does all the work while the pineapple adds a tropical twist that makes everyone ask for the recipe.

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

Ingredients

For the Wings

• 3 lbs chicken wings, tips removed and separated into drumettes and flats
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil

For the Sauce

• 1 cup low-sodium teriyaki sauce
• 1/2 cup soy sauce
• 1/4 cup brown sugar, packed
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon red pepper flakes (optional)

For the Pineapple Addition

• 1 (20 oz) can pineapple chunks in juice, drained (reserve 1/4 cup juice)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

For Garnish (optional)

• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

1. Pat the chicken wings dry with paper towels—this step is crucial for crispy skin later. Toss them with salt, pepper, and vegetable oil in a large bowl.
2. In a separate bowl, whisk together the teriyaki sauce, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes until smooth. Tip: Use low-sodium teriyaki to control saltiness.
3. Place the seasoned wings into the slow cooker. Pour the sauce mixture over them, stirring gently to coat. Layer the pineapple chunks on top and pour in the reserved 1/4 cup pineapple juice.
4. Cover and cook on LOW for 3 to 4 hours, until the wings are tender and cooked through (internal temperature 165°F). Halfway through, give them a gentle stir.
5. When the wings are done, remove them to a lined baking sheet using a slotted spoon. Reserve 1 cup of the cooking liquid from the crock pot and discard the rest.
6. To thicken the reserved liquid into a glaze, pour it into a small saucepan over medium heat. Whisk in the cornstarch slurry and bring to a simmer—cook for 2 minutes, until glossy and thickened. Tip: If you like extra glaze, double the slurry.
7. Preheat the broiler to high. Arrange the wings in a single layer on the baking sheet and broil 4–5 inches from the heat for 3–4 minutes per side, until caramelized and crisp. Watch closely to avoid burning—this is the trick to restaurant-style wings.
8. Toss the broiled wings in the prepared glaze, making sure each piece is coated. Sprinkle with sliced green onions and sesame seeds if desired.

With every bite, you get sticky-sweet teriyaki, a pop of caramelized pineapple, and tender fall-off-the-bone meat that's been crisped to perfection under the broiler. Serve them as an appetizer with extra dipping sauce or pair with steamed rice and a side of grilled veggies for a complete, tropical-inspired dinner.

Sesame Ginger Teriyaki Chicken Wings

Cooking chicken wings in the crock pot is a game-changer for busy weeknights. I love how the sesame and ginger infuse every bite while the slow cooker does all the work. These wings are perfect for parties or a cozy dinner at home.

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

Ingredients

For the Sauce

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

For the Chicken

• 3 lbs chicken wings (drumettes and flats)

For the Cornstarch Slurry (optional)

• 2 tbsp cornstarch
• 2 tbsp water

For Garnish

• 1 tbsp toasted sesame seeds
• 2 green onions, sliced

Instructions

1. Pat the chicken wings dry with paper towels. (Tip: Drying helps the sauce cling and prevents soggy skin.)
2. In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until the sugar dissolves.
3. Place the wings in the slow cooker and pour the sauce over them. Toss to coat evenly.
4. Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours, until the wings are tender. (Tip: Low and slow yields the most tender, flavorful results.)
5. Remove the wings with a slotted spoon to a plate. Pour the remaining sauce into a small saucepan. If using the cornstarch slurry, mix the cornstarch and water, then whisk into the sauce. Bring to a simmer over medium heat and cook until thickened, about 2 minutes.
6. For crispy skin, spread the wings on a foil-lined baking sheet and broil on high for 5 minutes, turning once. (Tip: Broiling caramelizes the sauce and adds a delicious char.)
7. Return the wings to a large bowl, drizzle with the thickened sauce, and toss to coat. Sprinkle with toasted sesame seeds and sliced green onions.

Velvety and sticky, these wings are packed with umami from the teriyaki and a pop of nuttiness from sesame seeds. Serve them as an appetizer with extra sauce on the side, or pair with steamed rice and veggies for a complete meal. They’ll disappear fast!

Orange Teriyaki Glazed Chicken Wings

Finding the perfect party appetizer that balances sweet and savory can be tricky. For me, these Orange Teriyaki Glazed Chicken Wings hit every note—they're sticky, citrusy, and impossibly tender after a long, slow roast.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 75 minutes

Ingredients

For the chicken

• 2 lbs chicken wings (drumettes and flats separated)
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper

For the glaze

• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp orange zest (from about 1 orange)
• 1/4 cup fresh orange juice

For garnish

• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 300°F (150°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat the chicken wings completely dry with paper towels—this step is crucial for crispy skin. In a large bowl, toss the wings with the baking powder, salt, and pepper until evenly coated. Arrange them in a single layer on the wire rack, making sure they don't touch.
3. Bake the wings for 60 minutes, flipping them halfway through. The low temperature renders the fat and tenderizes the meat. While they bake, make the glaze: In a small saucepan, combine the soy sauce, honey, rice vinegar, garlic, ginger, orange zest, and orange juice. Bring to a simmer over medium heat, then reduce heat to low and let it gently bubble for 10–12 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove from heat.
4. After the 60 minutes, switch the oven to broil (high heat). Brush each wing generously with the glaze on both sides. Return to the oven and broil for 3 minutes—watch closely so they don't burn. Flip the wings, brush with more glaze, and broil for another 2–3 minutes until the glaze is bubbly and caramelized.
5. Transfer the wings to a serving platter. Spoon any remaining glaze over the top, then sprinkle with sliced green onions and sesame seeds. Serve hot or warm—they're amazing either way.

Served warm with a cold beer, these wings are impossible to resist. The glaze caramelizes into a sticky, tangy coating that clings to every bite. I like to double the recipe because they disappear fast!

BBQ Teriyaki Chicken Wings

Kicking off with a classic game-day favorite, these BBQ Teriyaki Chicken Wings are a crock pot wonder that combines two bold sauces into one sticky, finger-licking glaze. I love how the slow cooker does all the work while I prep the rest of the spread.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

For the chicken wings

• 3 lbs chicken wings (drumettes and flats separated, tips removed)

For the sauce

• 1 cup BBQ sauce (preferably smoky)
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic (minced)
• 1 tsp ginger (grated)
• 1 tbsp sesame oil
• 1 tbsp cornstarch + 2 tbsp water (to make a slurry)

For garnish (optional)

• Sesame seeds
• Sliced green onions

Instructions

1. Pat the chicken wings dry with paper towels. (Tip: Drying helps the sauce adhere better.)
2. In a medium bowl, whisk together BBQ sauce, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil until smooth.
3. Place the wings in the crock pot and pour the sauce over them, 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. (Tip: Avoid lifting the lid frequently to maintain heat.)
5. Using tongs, transfer the wings to a foil-lined baking sheet. Reserve the sauce in the crock pot.
6. In a small bowl, mix cornstarch and water to create a slurry. Stir into the reserved sauce in the crock pot.
7. Turn the crock pot to high (or transfer sauce to a saucepan) and cook, stirring, until the sauce thickens, about 2-3 minutes.
8. Brush the thickened sauce over the wings. For extra caramelization, broil the wings on high for 2-3 minutes per side. (Tip: Watch closely to prevent burning.)
9. Sprinkle with sesame seeds and sliced green onions if desired. Serve warm.

Every bite delivers a smoky-sweet punch with a glossy finish—perfect for dipping or devouring as-is. I like to serve these alongside a crunchy slaw or chilled beer for the ultimate game-day pairing.

Coconut Teriyaki Chicken Wings

Diving into a fusion of flavors, these Coconut Teriyaki Chicken Wings have become my go-to for game day. The creamy coconut milk balances the salty-sweet teriyaki, creating an irresistible glaze that clings to every wing.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Chicken

• 3 lbs chicken wings, separated into drumettes and flats
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

For the Sauce

• 1 cup canned coconut milk (full-fat)
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 2 tbsp brown sugar
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil

For Garnish (optional)

• 2 green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Pat the chicken wings dry with paper towels. Season with salt and pepper.
2. Heat vegetable oil in a large skillet over medium-high heat. Sear the wings in batches until golden brown on all sides, about 3-4 minutes per batch. Set aside.
3. In the same skillet, reduce heat to medium. Add the minced garlic and grated ginger; cook for 30 seconds until fragrant.
4. Pour in the coconut milk and teriyaki sauce. Stir in the brown sugar, rice vinegar, and sesame oil. Bring to a gentle simmer.
5. Return the wings to the skillet, nestling them into the sauce. Cover and cook on low heat for 25-30 minutes, stirring halfway, until the chicken is tender and cooked through. Tip: If the sauce thickens too much, add a splash of water.
6. Remove the lid and increase heat to medium-high. Let the sauce reduce and caramelize for another 3-5 minutes, basting the wings frequently. Tip: Watch carefully to prevent burning; the sugars can scorch quickly.
7. Transfer wings to a serving platter. Spoon any extra sauce over top. Garnish with green onions and sesame seeds. Tip: For extra crunch, broil the glazed wings for 1-2 minutes before serving.

Rich and sticky, these wings are perfect with steamed rice and a cold beer. I love serving them with a side of pickled cucumbers to cut through the richness—they disappear fast!

Garlic Parmesan Teriyaki Chicken Wings

Versatile and always a hit, these garlic parmesan teriyaki chicken wings are my go-to for game days. I love how the crock pot does all the work while I prep the rest of the party snacks.

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

Ingredients

For the Teriyaki Base

• 3 lbs chicken wings
• 1 cup teriyaki sauce
• 2 tbsp honey
• 2 cloves garlic, minced

For the Garlic Parmesan Topping

• 1/4 cup unsalted butter, melted
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried parsley

For Garnish (optional)

• Fresh parsley
• Extra Parmesan cheese

Instructions

1. In a medium bowl, whisk together the teriyaki sauce, honey, and minced garlic until combined.
2. Place the chicken wings in a 6-quart slow cooker. Pour the teriyaki mixture over the wings and toss to coat. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until wings are tender and cooked through. (Tip: For even cooking, try to arrange wings in a single layer; if not possible, stir once halfway.)
3. About 15 minutes before the wings are done, prepare the garlic parmesan topping: In a small bowl, mix together the melted butter, grated Parmesan, garlic powder, and dried parsley. Set aside.
4. Once the wings are cooked, preheat your oven's broiler to high. Line a baking sheet with aluminum foil and lightly coat with nonstick spray. Using tongs, transfer the wings from the slow cooker to the prepared baking sheet in a single layer. (Tip: Pat the wings dry with paper towels for extra crispiness under the broiler.)
5. Brush or spoon half of the garlic parmesan butter mixture over the wings. Broil for 2-3 minutes, until the topping is bubbly and the wings are golden. (Tip: Watch closely – broilers vary, and you don't want burnt garlic!)
6. Remove from oven, flip the wings, and brush with remaining butter mixture. Broil for another 2-3 minutes, until crispy.
7. Transfer to a serving platter and garnish with fresh parsley and extra Parmesan cheese, if desired. Serve warm.

Whichever way you serve them – as an appetizer with ranch dip or over rice as a main – these wings never disappoint. The sticky teriyaki base paired with that rich, buttery garlic parmesan crust is a flavor explosion. Trust me, your guests will be asking for the recipe.

Mango Habanero Teriyaki Chicken Wings

Got a craving for something sweet, spicy, and fall-off-the-bone tender? These Mango Habanero Teriyaki Chicken Wings are my go-to game day slow cooker hero—perfect for letting the flavors meld while you kick back. I love how the mango brightens up the sticky teriyaki, and that habanero? Just the right amount of heat to keep you coming back.

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

Ingredients

For the Wings

• 3 lbs chicken wings (separated into drumettes and flats, tips removed)
• 1 tsp salt
• 1/2 tsp black pepper

For the Mango Habanero Teriyaki Sauce

• 1 cup mango puree (from 2 ripe mangoes or thawed frozen)
• 1/2 cup low-sodium soy sauce
• 1/3 cup honey
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 habanero pepper, stem removed (seeds removed for less heat)
• 2 tsp cornstarch mixed with 2 tbsp cold water (slurry)

Instructions

1. Pat the chicken wings dry with paper towels. Season with salt and pepper. (Tip: Drying the skin helps it get crispier later—you can also broil them after slow cooking for extra crunch!)
2. In a blender, combine mango puree, soy sauce, honey, rice vinegar, ginger, garlic, and habanero pepper. Blend until smooth. (Tip: For a milder sauce, remove the seeds and white membrane from the habanero before blending. I like to leave a few seeds for a kick.)
3. Place the seasoned wings in the slow cooker. Pour the blended sauce over the wings and toss to coat evenly. Arrange wings in a single layer if possible.
4. Cover and cook on LOW for 3 hours or on HIGH for 1.5 hours, until the wings are tender and cooked through. (Tip: Check internal temp—165°F is safe, but wings are perfect around 185°F for fall-apart texture.)
5. Using a slotted spoon, transfer the wings to a baking sheet. Set the slow cooker to HIGH (if not already) and bring the sauce to a simmer. Whisk in the cornstarch slurry and cook for 2–3 minutes, stirring, until the sauce thickens into a glaze. (I always double the garlic here because, well, garlic makes everything better.)
6. Brush the thickened glaze over the wings, or return the wings to the slow cooker and toss with the glaze. Serve immediately or keep warm on the 'Keep Warm' setting.

With a sticky-sweet glaze that hits you with fruity heat, these wings are impossible to put down. Serve with crisp celery sticks and a cool ranch dip to balance the fire—trust me, you'll want that cooling crunch. They also reheat beautifully in the oven at 350°F for 10 minutes, so don't be shy about making a double batch.

Bourbon Teriyaki Chicken Wings

When I first made these Bourbon Teriyaki Chicken Wings in my crock pot, I knew I had stumbled onto something special. The combination of sweet teriyaki and warm bourbon creates a sauce that's both rich and addictive – perfect for game day or a cozy night in.

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

Ingredients

For the Chicken

• 3 lbs chicken wings, tips removed and drumettes separated

For the Sauce

• 1/2 cup soy sauce
• 1/2 cup brown sugar, packed
• 1/4 cup honey
• 1/4 cup bourbon
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil

For the Slurry (optional, for thicker sauce)

• 2 tbsp cornstarch
• 2 tbsp cold water

For Garnish

• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Pat the chicken wings dry with paper towels – this helps the sauce cling better. Place them in the crock pot.
2. In a medium bowl, whisk together the soy sauce, brown sugar, honey, bourbon, minced garlic, grated ginger, and sesame oil until the sugar is dissolved.
3. Pour the sauce over the wings and toss to coat evenly. Cover and cook on LOW for 3 to 4 hours, until the wings are tender and cooked through.
4. If you want a thicker, stickier glaze: remove the wings to a plate and keep warm. Pour the liquid from the crock pot into a small saucepan. In a separate bowl, mix the cornstarch and cold water to form a slurry, then whisk it into the saucepan. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens (about 2 minutes). Return the wings to the pot and toss to coat.
5. Sprinkle with sliced green onions and sesame seeds before serving.

No one can resist these sticky, savory-sweet wings. Serve them with steamed rice and a side of pickled vegetables to cut the richness – or just pile them on a platter and watch them disappear.

Sweet and Sour Teriyaki Chicken Wings

You know those days when you crave something sweet, tangy, and totally comforting? That's exactly how this Sweet and Sour Teriyaki Chicken Wings recipe came to be—born from a leftover pineapple and a crock pot that never lets me down.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

For the Chicken

• 3 lbs chicken wings, separated into drumettes and flats
• 1 tbsp vegetable oil
• Salt and pepper to taste

For the Sauce

• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 3 tbsp rice vinegar
• 2 tbsp ketchup
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp water

For Garnish (optional)

• Sesame seeds
• Sliced green onions

Instructions

1. Pat chicken wings dry with paper towels. Toss with vegetable oil, salt, and pepper.
2. Place wings in the crock pot in a single layer.
3. In a bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, ketchup, garlic, and ginger until sugar dissolves. Pour over wings.
4. Cover and cook on low for 4 hours, or until wings are tender and cooked through (internal temp 165°F). Tip: Don't lift the lid too often; it releases heat.
5. Carefully remove wings to a baking sheet lined with foil. Preheat broiler to high.
6. Transfer the liquid from the crock pot to a small saucepan. Bring to a simmer over medium heat. In a small bowl, mix cornstarch and water to form a slurry, then whisk into the simmering sauce. Cook until thickened, about 2 minutes.
7. Brush the wings generously with some of the thickened sauce.
8. Broil wings for 3-5 minutes, until caramelized and sticky. Watch closely to avoid burning. Tip: Rotate the pan halfway for even browning.
9. Serve wings on a platter, drizzle remaining sauce, and garnish with sesame seeds and green onions.

Serving these wings straight from the broiler is a game-changer—the caramelized edges are pure magic. They disappear quickly at parties, so make a double batch if you're smart like me.

Conclusion

Just imagine the bold, sticky-sweet aroma filling your kitchen! These 12 teriyaki wing recipes are perfect for game day or weeknight dinners. Try them out, then leave a comment with your favorite. Don’t forget to share this roundup on Pinterest!

You May Like:

13 Delicious Pound Cake Recipes for Every Occasion 19 Delicious Stuffed Potato Recipes Easy-to-Make 20 Delicious Hot Brown Recipes Classic 18 Decadent Dirt Cake Recipes for Chocolate Lovers