Crockpot Teriyaki Wings

Crockpot Teriyaki Wings


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These delectable wings are perfect as a side, appetizer, or entire meal of their own. Sweet, savory, and simple to make, they’re perfect to bring to any social event.

Shared by
Chicago, IL

Time needed

5 min preparation + 2 hour cooking

Serving Size / Yield

4 servings


  • 1 ½ Pounds of Chicken Wings
  • 2 Tablespoons of Cornstarch
  • 1 Tablespoon of Sesame Seeds
  • 1 Tablespoon of Chopped Cilantro
  • ¼ Cup of Soy Sauce
  • ¼ Cup of Brown Sugar
  • ¼ Cup of Pineapple Juice
  • ¼ Cup of Lemon Juice
  • 1 Teaspoon of Chili Powder
  • 1 Minced Clove of Garlic
  • 1 Teaspoon of Sriracha
  • 1 Teaspoon of Ginger Powder
  • 1 Teaspoon of Pepper
  • 1 Teaspoon of Onion Powder

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To begin, whisk together the soy sauce, brown sugar, pineapple juice, lemon juice, chili powder, sriracha, ginger powder, onion powder, and pepper in a bowl and pour it over the wings inside the crockpot. Make sure all parts of the chicken have been coated, cover everything, and cook it on high for 60-90 minutes.

Then, whisk together the cornstarch with 2-3 tablespoons of water and add it into the crockpot for an additional 15 minutes so that the sauce thickens.

Next, line a baking sheet with tinfoil and preheat your oven to broil. Cook the wings for 2 minutes on each side until they are a little bit charred. Sprinkle cilantro and sesame seeds on top and enjoy!

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