Slow Cooker Chicken Teriyaki Wings are fall apart tender and are covered in the most insanely delicious sauce, They will melt in your mouth!
Perfect easy appetizer or dinner that everyone is sure to go crazy over! It’s almost time for the Super Bowl! So you know what that means ?
Time to start planning out all the amazing football-watching foods!
Why You’ll Love This Recipe
This recipe checks all the boxes for an easy, flavor-packed wing that feels special without being complicated. The slow cooker makes the chicken incredibly tender, while the sweet and savory teriyaki sauce clings to every bite. That quick broil at the end takes things over the top, giving you that sticky, caramelized finish everyone loves.
You’ll also love how hands-off this recipe is. After a simple marinade and a quick toss into the slow cooker, there’s very little work involved. It’s perfect for busy days, hosting friends, or when you want something impressive without hovering over the kitchen all afternoon.
The flavor balance is another big win here. Between the soy sauce, honey, brown sugar, ginger, and garlic, these wings hit that classic teriyaki sweet-salty combo without being overwhelming. They’re bold, glossy, and totally addictive.
And finally, this is a crowd-pleasing recipe that works just as well for game day as it does for an easy family dinner. You can make it ahead, keep it warm, and serve it straight from the slow cooker with minimal fuss. If you love recipes that deliver big flavor with minimal effort, these wings are going to be a repeat in your kitchen.
This recipe is always highly requested at any get together that we have at our home! I make it often and every one always wants the recipe 🙂
It has the perfect combination of flavors that tastes incredible over rice as a dinner or as an incredible appetizer.
Your family and friends will happily devour these wings, there is rarely any leftovers!
It’s always on our menu for any game day get together or party!
Frequently Asked Questions
Can I put raw chicken wings directly into the slow cooker?
Yes. Chicken wings can safely go into the slow cooker raw. They cook low and slow in the teriyaki sauce until fully done. Just make sure the internal temperature reaches 165°F before serving. The final broil step adds color and caramelization but the wings are already fully cooked by then.
Do I really need to marinate the wings first?
Marinating is highly recommended. Letting the wings sit in the teriyaki marinade for at least 3 hours, or overnight if possible, allows the flavors to fully penetrate the meat. If you’re short on time, you can skip the marinating step, but the flavor won’t be quite as bold or deep.
Why do the wings need to be broiled after slow cooking?
Slow cookers don’t brown food. Broiling the wings for a few minutes after cooking gives them that sticky, caramelized finish that makes them look and taste like restaurant-style wings. It also thickens the sauce slightly and adds visual appeal for serving.
Can I skip the broiling step?
Yes, you can skip it if you prefer softer wings or want to keep everything strictly slow cooker-friendly. The wings will still be flavorful and tender, just without the browned exterior.
Will the sauce be thin after cooking?
Yes, slow cooker sauces tend to stay thin due to trapped moisture. If you want a thicker glaze, you can simmer the remaining sauce on the stovetop for a few minutes or thicken it with a small cornstarch slurry before serving.
Can I use frozen chicken wings?
For food safety reasons, it’s best to thaw wings completely before adding them to the slow cooker. Starting with frozen wings can keep the cooker in the danger zone too long before heating properly.
Can I make these wings less sweet?
Absolutely. You can reduce the white sugar or brown sugar slightly if you prefer a less sweet teriyaki sauce. Keep in mind that traditional teriyaki does have a sweet balance to offset the soy sauce and ginger.
What type of soy sauce works best?
Regular soy sauce works well, but you can use low-sodium soy sauce if you’re sensitive to salt. If you do, you may want to taste the sauce at the end and adjust seasoning as needed.
Can I substitute the pineapple juice?
Yes. Pineapple juice adds sweetness and helps tenderize the meat, but orange juice or apple juice can be used in a pinch. The flavor will be slightly different but still delicious.
Are these wings spicy?
No, these wings are sweet and savory rather than spicy. If you want heat, you can add red pepper flakes, sriracha, or a splash of chili garlic sauce to the marinade.
Can I cook these on low instead of high?
Yes. You can cook them on low for about 7 to 8 hours instead of high for 4½ hours. Just be sure the wings reach 165°F internally.
Can I make these ahead of time?
Yes. You can cook the wings in the slow cooker ahead of time, refrigerate them, and broil right before serving. This makes them perfect for game day or parties.
What’s the best way to serve these wings?
These wings are great on their own, but they also pair well with rice, fried rice, steamed broccoli, or a simple Asian-style slaw. Don’t forget extra sauce for dipping.
How do I store leftovers?
Store leftover wings in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to bring back some of that caramelized texture.
Can I double this recipe?
Yes, as long as your slow cooker is large enough and not overcrowded. The wings should be able to cook evenly and stay mostly submerged in the sauce.
No deep frying necessary just throw everything in the slow cooker, press the button & walk away. They are that easy!
Final Thoughts
These Slow Cooker Chicken Teriyaki Wings are one of those recipes that feel effortless but taste like you put in way more work than you actually did. The slow cooker does all the heavy lifting, letting the wings soak up that sweet, savory teriyaki glaze until they’re fall-apart tender, and the quick broil at the end gives them that sticky, caramelized finish that makes them completely irresistible.
They’re perfect for game day, casual get-togethers, or even an easy dinner when you just don’t feel like babysitting the stove. I love that you can prep everything ahead of time, let the wings marinate, and then come back to a house that smells amazing while dinner basically cooks itself.
If you’re a fan of bold flavor without complicated steps, this is definitely one to keep in your rotation. Make a double batch, because they disappear fast, and don’t forget to drizzle a little extra sauce on top before serving. These wings are messy in the best way, crowd-pleasing, and always a hit.
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Slow Cooker Chicken Teriyaki Wings
Ingredients
- 3 LB’s of Chicken Wings
- 1/2 Cup of brown sugar packed
- 1/2 Cup of raw honey
- 4 cloves of garlics minced
- one teaspoon of black pepper
- one teaspoon of onion powder
- 1/4 Cup of pineapple juice
- 3/4 Cup of Soy Sauce
- 1/3 Cup of Olive Oil
- 1 teaspoon ground ginger
- half a cup of white sugar
- 1/4 cup of sesame seeds
Instructions
- In a very large bowl mix all ingredients expect for the wings until well combined.
- Add in the chicken wings and toss to coat completely.
- Refrigerate a minimum of 3 hours or overnight covered to allow the wings to marinate.
- Remove the chicken from the marinade and play in your slow cooker.
- Pour remaining marinate on top.
- Cover and cook on high for 4 1/2 hours or until the inside of the chicken reaches 165 degrees F
- Once cooked preheat oven to broil then line a baking sheet with foil
- Place the wings onto the baking sheet and broil for 2-3 minutes until lightly browned and caramelized.
- Serve with the remaining sauce and garnish with the sesame seeds.
- ENJOY!
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Comments & Reviews
Suzanne Calabro says
Hi Lisa,
This looks delicious! I just want to confirm that you cook them on HIGH in the slow cooker?? I thought that it would be cooked on LOW because it is a longer cooking time.
Incredible Recipes says
Hi Suzanne! Thank you so much for stopping by!! Yes, this one is cooked on HIGH for about 4½ hours. Because the wings are smaller pieces, they cook through more quickly and still stay tender, and cooking on high helps the sauce thicken and caramelize a bit better. If you prefer cooking on LOW, you can do that too, just plan for closer to 6 to 7 hours and still make sure they reach 165 degrees internally. Either way works, I just like the texture and flavor you get from the shorter high setting.