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Crockpot teriyaki chicken wings on a white oval plate and garnished with sliced green onion and sesame seeds.

Sticky Teriyaki Crockpot Chicken Wings

Slow cooker teriyaki chicken wings cooked until tender and coated in a sticky, savory-sweet sauce made with teriyaki sauce, soy sauce, and brown sugar.
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Author Kori
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Slow Cooker Appetizers
Cuisine American
Servings 6
Calories 440 kcal

Ingredients
  

  • 4 pounds chicken wing pieces (about 32) (drumettes and flats)
  • ½ cup teriyaki sauce
  • ¼ cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic (from a jar is fine)
  • ½ teaspoon lime zest
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Optional garnish: sesame seeds, sliced green onion, sliced red chili peppers

Instructions
 

  • Arrange chicken wings in a single layer on a foil-lined baking sheet. Broil 3" from the heat for 10–12 minutes, flipping once, just until lightly browned. Transfer wings to a lightly greased 5-quart slow cooker.
    Broiling the chicken wings and adding to a white oval slow cooker to make crockpot teriyaki chicken wings.
  • In a small bowl, whisk together the teriyaki sauce, honey, soy sauce, cornstarch, lime juice, ginger paste, minced garlic, and lime zest. Pour evenly over the wings.
    Making the teriyaki sauce and pouring over top the crockpot teriyaki chicken wings in the white oval slow cooker.
  • Cover and cook on LOW for 4 hours, gently stirring once halfway through if possible. Spoon sauce over the wings and garnish as desired.
    Placing the lid on the slow cooker and cooking the crockpot teriyaki chicken wings until done and then serving with extra sauce.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed. For meats and proteins, always use a thermometer to check doneness — the internal temperature is the most accurate way to know when it’s ready.
TIPS: Ginger paste and jarred garlic keep prep quick and still deliver bold flavor; broiling first adds depth and helps the wings hold their texture during slow cooking.
VARIATIONS: Add chili garlic sauce or sriracha for heat, swap hoisin sauce for teriyaki for deeper sweetness, or finish with a drizzle of sesame oil for extra richness.
SERVING SUGGESTIONS: Serve straight from the slow cooker with toothpicks for parties, pair with steamed rice and simple veggies for dinner, or broil briefly after cooking for extra sticky edges.

Nutrition

Calories: 440kcalCarbohydrates: 18gProtein: 32gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 126mgSodium: 1376mgPotassium: 340mgFiber: 0.2gSugar: 15gVitamin A: 243IUVitamin C: 3mgCalcium: 31mgIron: 2mg
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