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Slow Cooker Teriyaki Chicken Wings


Delicious and easy slow cooked chicken wings with a wonderful Asian influence from the soy sauce, ginger and pineapple juice. Serve with rice for a meal or alone as an appetizer. So good!

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  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 cup soy sauce
  • 3/4 cup water
  • 1/4 cup pineapple juice
  • 1/4 cup vegetable oil
  • 4 pounds chicken wings (24)


Servings 24
Adapted from


Step 1

In a very large bowl, mix all ingredients except chicken wings. Add chicken; toss gently to coat. Refrigerate at least 2 hours to marinate.

Remove chicken from marinade; place in 4- to 6-quart slow cooker. Add about 1 cup of the marinade; discard any remaining marinade.

Cover; cook on High heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).

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