Slow Cooker/Instant Pot Teriyaki Chicken Wings (Low-Carb, Paleo, Whole30)

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.

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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.

before (slow cooker)

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.

after (slow cooker)

Crispy Skin

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:

Slow Cooker/Instant Pot Chili Lime Chicken Wings (Low-Carb, Paleo, Whole30)

Slow Cooker Buffalo Chicken Wings (Low-Carb, Paleo, Whole30)

Slow Cooker Lemon-Pepper Wings (Low-Carb, Paleo, Whole30)

Slow Cooker Honey Mustard Wings (Paleo)

Thickening The Sauce (Slow Cooker)

If you’re using the slow cooker, to thicken your teriyaki sauce, you will need to add a thickening agent to it. For the record, I do not always take the time to thicken my sauce. When I do, I almost always use a slurry of water and Bob’s Red Mill arrowroot starch/flour. It 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 made on the stove-top & rather than use a thickening agent, the sauce is simmered until it reduces & thickens. I do it this way because when I cooked the wings directly in the pressure cooker in the sauce they turned out very soggy.

Slow Cooker/Instant Pot Teriyaki Chicken Wings (Low-Carb, Paleo, Whole30)

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• Author: Fit SlowCooker Queen
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: Serves 4 1x

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Ingredients

• 2 pounds chicken wings
• 1 1/2 tsp sesame seeds for garnish (optional)
• 1 tbsp arrowroot starch + 2 tbsp water (optional for slow cooker)

Sauce:

• 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

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Instructions

Slow Cooker

1. In a small bowl, whisk together sauce ingredients.
2. Add chicken wings to bottom of slow cooker. Pour sauce on top.
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.

Electric Pressure Cooker (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. Combine the sauce ingredients in a medium-size saucepan. Simmer over low heat and reduce until slightly thickened.
5. Carefully remove wings from pressure cooker with tongs. Pour the sauce on top of the wings. Garnish with sesame seeds if using.

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.

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I make these wings in my 3.5 quart slow cooker  or my 6-quart Instant Pot (the only size I have). YES, you can double or even triple this recipe for a larger crowd.

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