These teriyaki chicken wings are the perfect game day snack. A simple homemade teriyaki sauce cooks with chicken wings in this easy slow cooker or electric pressure cooker (Instant Pot) recipe.
In my opinion, football & chicken wings go together like peanut butter & jelly. It’s almost as if I can’t watch a Super Bowl game unless there is a big old pile of wings in front of me.
Homemade Teriyaki Sauce
These wings use a sauce similar to the one you will find in my Baked Pineapple Teriyaki Pork Chops recipe. 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.
If you want your 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.
Other chicken wings recipes you might enjoy:
Thickening The Sauce (Slow Cooker)
To thicken your teriyaki sauce, you will need to add a thickening agent to it. You do this after the chicken has finished cooking. If you’re using your slow cooker you can do this directly in the slow cooker. For the record, I do not always take the time to thicken my sauce. When I do, I either stir in 1 teaspoon of xanthan gum or a slurry of water and Bob’s Red Mill arrowroot starch/flour. Arrowroot starch/flour uses a 2:1 water/flour ratio so I mix two tablespoons of water with 1 tablespoon of the arrowroot 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’re making this in the electric pressure cooker (Instant Pot), the sauce is thickened on the stove-top.
- 2 pounds chicken wings
- 1 1/2 tsp sesame seeds for garnish (optional)
- 1 tbsp arrowroot starch + 2 tbsp water (paleo/whole30 optional for slow cooker) or 1 tsp xanthan gum (optional for slow cooker)
- 1/2 cup coconut aminos or low-sodium soy sauce
- 2 garlic cloves, minced
- 1/4 cup rice vinegar
- 3 tbsp water
- 1/2 tsp ground ginger OR 1 tbsp minced fresh ginger
- Pinch salt & pepper
- In a small bowl, whisk together sauce ingredients.
- Add chicken wings to bottom of slow cooker. Pour sauce on top.
- Cook HIGH 2-3 hours or LOW 4-6.
- See optional broil & sauce thickening instructions below.
- Garnish with sesame seeds if using.
Electric Pressure Cooker (Instant Pot)
- Pour water into the pressure cooker. Add trivet.
- Season wings with salt & pepper (optional). Pile the wings on top of the trivet.
- Close lid and seal valve. Set high pressure and cook 5 minutes. When done, quick release remaining pressure.
- 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: 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 – electric pressure cooker: 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.
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