Slow Cooker Teriyaki Chicken Wings + VIDEO

Slow cooker teriyaki chicken wings are the perfect game day snack. A homemade, sugar-free teriyaki sauce slow cooks with chicken wings in this healthy, low-carb and paleo friendly recipe. Instructions to make teriyaki chicken wings in the Instant Pot are also included in the blog post.

Ingredients For Teriyaki Chicken Wings

• • Chicken Wings
  • Coconut Aminos or Soy Sauce
  • Rice Vinegar
  • Garlic
  • Salt & Pepper

How To Make Teriyaki Chicken Wings In The Crock-Pot

Slow Cooker

1. Add the sauce ingredients to the slow cooker. Whisk until well blended.
2. Add chicken wings and toss until evenly coated. 
3. Cook HIGH 2-3 hours or LOW 4-6.
4. See optional broil & sauce thickening instructions below.
5. Garnish with sesame seeds if using.

Instant Pot

1. Pour water into the pressure cooker. Add trivet.
2. Season wings with salt & pepper (optional). Pile the wings on top of the trivet.
3. Close lid and seal valve. Set high pressure and cook 5 minutes. When done, quick release remaining pressure.
4. Carefully remove wings from pressure cooker with tongs. Whisk together the sauce ingredients. Toss with half the sauce & then continue on to the broil steps below. After broiling, pour remaining sauce on top of wings. Garnish with sesame seeds (if using).
   • See steps below for thickening the sauce.
   • If you’re not going to broil your wings, you can toss the wings with all of the sauce and serve.

BROIL (optional but recommended): when done cooking, remove wings from the appliance and lay them on a large baking sheet. Place the baking sheet under your oven’s broiler for 2-5 minutes or until wings are crisp to your liking.

Thicken The Sauce –  slow cooker instructions: Remove the chicken wings from the slow cooker. Mix together your thickening agent and water in a small bowl. Pour mixture into slow cooker and cook on HIGH 5-10 minutes or until the sauce has thickened to your liking. Pour sauce on top of wings or add them back into the slow cooker until ready to serve.

Thicken The Sauce –  Instant Pot: Combine the sauce ingredients in a medium-size saucepan. Simmer over low heat until sauce has slightly reduced & thickened. Pour on top of cooked wings.

Homemade Teriyaki Sauce

This slow cooker teriyaki chicken wings recipes use a sauce similar to the one you will find in my Baked Pineapple Teriyaki Pork Chops. It’s very easy to make and you can use it as a sauce on anything from chicken to fish. There are several reasons I recommend homemade sauce vs store-bought. The main reasons are because it’s cheaper & you probably already have all the ingredients in your pantry and you have control of what you’re eating. Meaning there’s no added preservatives or other junk unless you add it in extra. Up until this update, the sauce for this recipe included honey. The last few times I made these wings I omitted the honey and I honestly think it doesn’t need it. BUT if you want your teriyaki sauce to have a hint of sweetness, add 2 tablespoons of honey.

Crispy Skin

If you want your crockpot teriyaki chicken wings to have crisp skin then you will need to broil them in the oven after they’re done cooking. This quick step is optional but recommended. Be gentle taking the wings out of the slow cooker or pressure cooker. They will be so tender that they might fall off the bones when you take them out. A few minutes under the broiler should do the trick.

Thickening The Sauce (Slow Cooker)

To thicken your homemade teriyaki sauce, you will need to add a thickening agent to it. You do this after the wings have finished cooking. This can be done directly in the slow cooker. For the record, I do not always take the time to thicken my sauce. When I do, I either mix together water and Bob’s Red Mill arrowroot starch/flour. You can use your preferred thickening agent that fits your dietary restrictions whether it be arrowroot flour, tapioca flour, cornstarch, or xanthan gum, etc. If you make this in the Instant Pot, the sauce is thickened on the stove-top.

FAQs & Tips

• Store leftover chicken wings in an airtight container in the refrigerator for up to 4 days. 
• I used a 3.5 quart slow cooker. Looking to feed a larger crowd? If you have a 5 or 6-quart slow cooker, simply double or triple the recipe.

Chicken Wing Recipes

• Chili Lime

• Buffalo

• Lemon-Pepper Wings

• Honey Mustard Wings

• Air Fryer Marinated

• Air Fryer Buffalo

Slow Cooker Teriyaki Chicken Wings

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Slow cooker teriyaki chicken wings are the perfect game day snack. A homemade, sugar-free teriyaki sauce slow cooks with chicken wings in this healthy, low-carb and paleo friendly recipe. Instructions to make teriyaki chicken wings in the Instant Pot are also included in the blog post.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: Serves 4

Ingredients

Units USM Scale 1x2x3x

• 2 pounds chicken wings
• 1 teaspoon sesame seeds for garnish (optional)
• 1 1/2 teaspoons arrowroot starch + 1 1/2 teaspoons water OR 1 tsp xanthan gum (optional, to thicken the sauce)

SAUCE

• 1/2 cup coconut aminos or low-sodium soy sauce
• 2 garlic cloves, minced
• 1/4 cup rice vinegar
• 3 tablespoons water
• 1/2 teaspoon ground ginger OR 1 tablespoon minced fresh ginger
• Pinch salt & pepper

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker

1. Add the sauce ingredients to the slow cooker. Whisk until well blended.
2. Add chicken wings and toss until evenly coated.
3. Cook HIGH 2-3 hours or LOW 4-6.
4. See optional broil & sauce thickening instructions below.
5. Garnish with sesame seeds if using.

Instant Pot

1. Pour water into the pressure cooker. Add trivet.
2. Season wings with salt & pepper (optional). Pile the wings on top of the trivet.
3. Close lid and seal valve. Set high pressure and cook 5 minutes. When done, quick release remaining pressure.
4. Carefully remove wings from pressure cooker with tongs. Whisk together the sauce ingredients. Toss with half the sauce & then continue on to the broil steps below. After broiling, pour remaining sauce on top of wings. Garnish with sesame seeds (if using).
   • See steps below for thickening the sauce.
   • If you’re not going to broil your wings, you can toss the wings with all of the sauce and serve.

BROIL (optional but recommended): when done cooking, remove wings from the appliance and lay them on a large baking sheet. Place the baking sheet under your oven’s broiler for 2-5 minutes or until wings are crisp to your liking.

Thicken The Sauce –  slow cooker instructions: Remove the chicken wings from the slow cooker. Mix together your thickening agent and water in a small bowl. Pour mixture into slow cooker and cook on HIGH 5-10 minutes or until the sauce has thickened to your liking. Pour sauce on top of wings or add them back into the slow cooker until ready to serve.

Thicken The Sauce –  Instant Pot: Combine the sauce ingredients in a medium-size saucepan. Simmer over low heat until sauce has slightly reduced & thickened. Pour on top of cooked wings.

Nutrition

• Serving Size:
• Calories: 321
• Sugar: 0 g
• Sodium: 725.2 mg
• Fat: 8 g
• Saturated Fat: 2.1 g
• Carbohydrates: 6.7 g
• Fiber: 0.1 g
• Protein: 49.9 g
• Cholesterol: 129.2 mg

This post contains affiliate links. That means if you click on one of the product links, I might receive compensation. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.

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