You know those casual evenings when you’re hosting game night, or you just want to fill the house with the aroma of something sweet and sticky simmering away? That’s when I pull out this honey teriyaki wings recipe. It’s foolproof, barely takes any attention, and always gets a round of applause. The best part? The slow cooker does all the real work, so you’re free to catch up with friends or tend to other dishes.
Why These Wings Make Every Potluck Better
The real magic is how the slow cooker transforms basic wings into gloriously tender, fall-apart bites coated in a sticky glaze that’s the perfect marriage of sweet and savory. The honey, brown sugar, and soy sauce team up to be bold and glossy, with just the right punch from ginger, sriracha, and balsamic vinegar.
I’ll never forget bringing these to a neighborhood potluck for the first time—folks were popping the wings straight out of the slow cooker, sticky fingers and all, and asking for the recipe before I’d even set the lid down! They’ve become my “secret weapon” for any crowd-pleasing occasion.
Key Ingredients With Real-Life Notes
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Chicken Wings: I use fresh, trimmed wings for maximum flavor. If you’re running short on time, frozen ones work, though they’ll release extra liquid—expect a thinner sauce.
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Honey and Brown Sugar: The combo gives a caramelized sweetness that thickens the glaze and balances the salty soy sauce.
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Soy Sauce: Your go-to for umami. I keep regular and low-sodium options on hand, depending on what else is on the menu.
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Balsamic Vinegar: Adds depth and a tangy layer to cut through the sweetness.
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Garlic, Ground Ginger, Onion Powder: Essentials for getting that robust, genuine teriyaki taste.
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Sriracha: Just a bit. Enough for a gentle kick, not an inferno.
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Cornstarch Slurry: This is my rescue trick for thickening the sauce at the end—no one wants runny glaze!
Practical Tips From My Own Kitchen
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Marinade vs. Frozen: If you’ve only got frozen wings, let them thaw for the richest flavor. Otherwise, be prepared for a runnier sauce and add an extra spoonful of cornstarch at the end to bring it back together.
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Tender, Not Crispy? Slow cookers are famous for delivering that “fall off the bone” feel, but you give up crispy skin for it. If you want a sticky-just-out-of-the-oven effect, pop the finished wings under a hot broiler for 4-5 minutes per side. You’ll get caramelization and a little crunch—worth the extra step!
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Serving for a Crowd: Set the slow cooker to “warm” at your party and leave tongs out. Guests can help themselves, and you don’t have to worry about the wings cooling off or drying out.
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Easier Eating: If I’m serving for a group, I always cut wings into drumettes and flats before cooking—it makes grabbing and dipping easier.
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Extra Sauce: Sometimes, I double the sauce ingredients and reduce half on the stovetop, serving it alongside for dipping. There are never leftovers!
Storage, Freezing, and Leftovers
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Refrigerate: Cool wings completely, then keep in an airtight container for up to 3–4 days.
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Freeze: Transfer cooled wings to a freezer bag, squeeze all air out, and freeze for up to 4 months.
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Reheat: Wings are best reheated in a 350°F oven or air fryer to bring back their sticky glaze; microwave if you’re in a hurry, just cover them with a damp paper towel so they don’t dry out.
How I Serve Honey Teriyaki Wings
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Straight from the slow cooker at parties or potlucks—tongs make it easy for everyone.
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For family dinner, with a side of steamed jasmine rice and a crisp cabbage slaw.
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As a game day platter, with extra sriracha on the side and maybe a sprinkle of sesame seeds and sliced green onions for color.
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I’ve even tossed leftovers into fried rice for a next-day lunch that never feels like “leftovers.”
Real-World Troubleshooting
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Sauce too thin? Add a little more cornstarch slurry at the end and let the cooker run on high, uncovered, until it thickens.
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Too sweet or too salty? Stir in a splash of chicken broth or a squeeze of lime/lemon to dial the flavors in.
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Sticky mess on the slow cooker? Use a liner or spray with oil before you put the wings in—cleanup is so much easier.
These honey teriyaki wings are simple enough for a lazy Sunday and special enough for any celebration. Every time I make them, I’m reminded just how handy it is to have a slow cooker on my side—and that there’s always room at the table for one (or five) more wings.
Slow Cooker Teriyaki Chicken Wings
Sticky, sweet, and impossibly tender — these slow cooker honey teriyaki chicken wings are everything you'd want in a crowd-pleasing dish.
Ingredients
- 15 chicken wings, cleaned and trimmed
- ½ cup light brown sugar, packed
- ⅓ cup soy sauce
- ⅓ cup balsamic vinegar
- ⅓ cup honey
- 1½ teaspoons fresh garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon sriracha sauce
- 1 teaspoon ground ginger
- A pinch of black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- Cooking spray (for coating the slow cooker
Instructions
- Lightly coat the inside of your slow cooker with cooking spray to prevent sticking. Nestle the chicken wings in a single layer across the bottom.
- In a mixing bowl, combine brown sugar, soy sauce, balsamic vinegar, honey, garlic, sriracha, onion powder, ground ginger, and black pepper. Stir until well blended and pour the sauce over the wings, making sure each piece is well coated.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, turning the wings halfway through if possible. The wings should be tender and reach an internal temperature of 165°F.
- In a small bowl, stir together cornstarch and water until smooth. Pour this slurry into the slow cooker and stir gently. Replace the lid and cook on HIGH for another 10 minutes, or until the sauce has thickened to your liking.
- Serve warm with extra sauce spooned over the top, and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 545Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 82mgSodium: 1598mgCarbohydrates: 63gFiber: 1gSugar: 49gProtein: 19g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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