Slow Cooker Teriyaki Chicken Wings

Fall off the bone slow cooker teriyaki chicken wings with bottled sauce that are spicy and sweet at the same time! Perfect crockpot appetizer or dinner idea we all love! Enjoy as is or make crispy when done in the oven or air fryer.

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….

1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
2. 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. 😉

Crockpot Teriyaki Chicken Wings

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. Once you try this recipe you’ll have to try our Instant Pot teriyaki ribs recipe and our copycat Cheesecake factory teriyaki chicken too. They’re to die for!

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 you could make our 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.

Ingredients

1. Wings
2. Hoisin sauce
3. Cornstarch
4. Sriracha
5. 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

If you just wanted to use 1-2 bottles of sauce that works too, you don’t have to make your own. I highly recommend Veri Veri Teriyaki brand as it is more of a thinner marinade so they can boil and cook over a longer period of time. You can use any brand you like though as long as they are submerged.

Now the texture when done will be similar to Boiled Chicken Wings. If you don’t care about the skin then you are good to go since you’d peel that off and discard anyway. BUT if you want it crisp we have a few suggestions on how to get that done below.

How to make chicken wing skin crispy

• If you want these crunchy on the outside, use directions from our dry rub air fryer wings recipe at the end. This is the BEST way to do it.
• This is the trick on How to bake crispy chicken wings in the oven
• You can broil for a few minutes like we do at the end when making teriyaki chicken drumsticks

How to Make Slow Cooker Chicken Wings Teriyaki

1. Rinse your chicken wings and pat dry with a paper towel.
2. Stir to combine your brown sugar, soy sauce, and all of your other ingredients together in a bowl.
3. ONLY whisk in about 2 tbsp. of cornstarch into this mixture though.
4. Spray bottom of crockpot with non stick cooking spray.
5. Lay chicken wings in your slow cooker so they overlap as little as possible. Pour sauce over the top.
6. Cover and cook for 2 hours on high or low for 4 hours. I cook on high personally.
7. 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
8. This step is only if you want to thicken the sauce. Pour back into Crock pot and cook remaining 20 minutes.
9. 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.
10. Take out when the outsides are as brown and crispy as you’d like them to be.

Can you use frozen wings?

Yes you could and the timing really wouldn’t change. You’ll know they are done either way when the meat literally falls off the bone. We have made frozen chicken wings in air fryer too which is better if you want them to become closer to Buffalo Wild Wings crispy.

Can you make this faster?

If you want to make crockpot teriyaki chicken wings faster but with a similar end result I would use breasts and make Instant Pot teriyaki chicken. It is so simple this way and only needs 3 main ingredients to fall off the bone delish.

What to do with leftovers

Make sure you store them in a freezer bag without any air left in it and reheat within 48 hours. 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.

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