Fall off the bone slow cooker teriyaki chicken wings that are spicy and sweet at the same time! Perfect crockpot appetizer or dinner idea we all love!
Ok so I’m a sucker for some fall off the bone wings! I think a lot of people would agree with me that slow cooker teriyaki chicken wings the perfect appetizer. It’s one of our favorite easy crockpot recipes with chicken nowadays. (originally published 12/17, affiliate links present)
Crockpot Chicken Wings
Crockpot dinners are the best especially when I’m gone all day but I want to make sure I have a complete meal done by the time I return home. Finger foods are always my children’s favorite way to eat so combining them both is the way to go.
Since I was born in Hawaii I love all things teriyaki. This is a great way to get the meat super duper tender, and then you can crisp the skin at the end. I will share a few different methods to do just that below for you.
Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….
- This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
- If you just want to serve a few appetizers you should get this one that sit side by side one another.
- I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.
Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉
If you follow The Typical Mom blog at all you also know I’m all about my pressure cooker too. A great device for busy families.
That depends on a lot of factors. If you’re cooking Crockpot frozen chicken it will take longer than wings. You really only need a bit of liquid too because the meat will emit some as it cooks.
I always say low is best BUT I have made these wings on high and they’ve turned out great too. Less meat so they don’t take as long.
Of course remember to check internal temperature of all meats before consuming. Thicker pieces will take quite a bit longer obviously.
I have a few crockpots. My really large 8 qt., two 6 qts., a 4 qt., and a mini one for dips are in my cupboard. Totally normal right?? Since I have 3 air fryers I guess I had to make it even though right. 😉 If you have both too you can try our dry rub air fryer wings and air fryer turkey wings next too.
I use my 6 qts. most often and even if you wanted to make a really big batch of these they would fit into this. The key is you want all the wings to be submerged in your homemade teriyaki sauce.
- If you double this recipe you may want to make 1.5x the sauce to make sure they’re covered.
Also, add as much spice as you want. Taste the sauce after whisking it together to see if you want a bit more before pouring into your slow cooker.
Slow cooker teriyaki chicken wings
- Hoisin sauce
- Sesame seeds
Seriously, when they’re done the meat just falls off! I like to flip them halfway through to make sure they really soak up the teriyaki sauce well. If you can’t though they’ll still be amazing.
Slow Cooker Teriyaki Chicken Wings with Bottled Sauce
Once you’ve tried these crockpot teriyaki chicken wings you’ll love these other dinner and slow cooker recipes: Instant Pot teriyaki chicken only needs 3 main ingredients to fall off the bone
This is how to make frozen chicken wings in air fryer for your convenience too. Yes, I forget to defrost dinner too. 😉
- Spicy chicken wings with Sriracha sauce are amazing with a side of celery sticks. This hot sauce is a bit sweet which makes the best buffalo wings.
- This is the trick on How to bake crispy chicken wings in the oven
- Baked teriyaki chicken drumsticks are great too
If you want these crunchy on the outside, or a dry rub, try our air fryer wings recipe.
Here are the instructions to follow, there is a printable version below in the recipe card:
Slow Cooker Teriyaki Wings
Time needed: 2 hours.
Slow Cooker Chicken Wings
Rinse your chicken wings and pat dry with a paper towel.
Stir to combine your brown sugar, soy sauce, and all of your other ingredients together in a bowl.
ONLY whisk in about 2 tbsp. of cornstarch into this mixture though.
Spray bottom of crockpot with non stick cooking spray.
Lay chicken wings in your slow cooker so they overlap as little as possible. Pour sauce over the top.
Cover and cook for 2 hours on high or low for 4 hours. I cook on high personally.
If you’re home flip wings halfway thru cooking time. About 20 minutes before serving spoon a cup or two of your hot liquid into a bowl and whisk in remaining 1-2 tbsp. of cornstarch until smooth
This step is only if you want to thicken the sauce. Pour back into Crock pot and cook remaining 20 minutes.
- Crispy wings
If you want the wings to be crispy put them on a baking sheet (I would put some parchment paper down first so they don’t stick) and into your oven on the broil setting for about 5 minutes.
Take out when the outsides are as brown and crispy as you’d like them to be.
You can also use the same instructions to reheat chicken wings in air fryer to just crisp a bit before serving them at game day too. If you have leftovers you can follow these same steps to warm again the next day and have them again for lunch. Throwing them away would be a tragedy.
Just make sure you store them in a freezer bag without any air left in it and reheat within 48 hours.
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Slow Cooker Teriyaki Chicken Wings
- 1 onion
- Homemade Teriyaki Sauce
- 1 c chicken broth
- 1 c soy sauce
- 2 tbsp garlic minced
- 4 tbsp brown sugar
- 4 tbsp Sriracha more or less depending on how spicy you like it
- 1/2 c hoisin sauce
- 2 lbs chicken wings
- 1 tbsp sesame seeds optional
- 2 green onions optional
- 4 tbsp cornstarch more or less depending on how thick you want the sauce
- Rinse your chicken wings and pat dry with a paper towel.
- In a bowl whisk all of your other ingredients together, but only whisk in about 2 tbsp. of cornstarch.
- Spray bottom of crockpot with non stick cooking spray.
- Lay chicken wings in your slow cooker so they overlap as little as possible.
- Pour sauce over the top. Turn your slow cooker to High for 2 hours or low for 4 hours.
- If you’re home flip wings halfway thru cooking time.
- About 20 minutes before serving spoon a cup or two of your hot liquid into a bowl and whisk in remaining 1-2 tbsp. of cornstarch until smooth (if you want it thicker do this). Pour back into crockpot and cook remaining time.
- If you want the wings to be crispy put them on a baking sheet (I would put some parchment paper down first so they don't stick) and into your oven on the broil setting for about 5 minutes or until the outside is as brown and crispy as you'd like them. You can preheat at 400 and crisp in an air fryer for about 3 minutes too.