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Slow-Cooker Teriyaki Chicken Wings

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Delicious and easy slow-cooked chicken wings with wonderful Asian-influenced flavors from the soy sauce, ginger, and pineapple juice, these chicken wings make for a great snack on gameday or appetizers any time of the year. Serve with rice for a meal or alone as an appetizer, this recipe is sure to quickly become a hit. So good!

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Rate this recipe 4.4/5 (30 Votes)

Ingredients

  • 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 (about 24)

Details

Servings 24
Preparation time 15mins
Cooking time 375mins
Adapted from bettycrocker.com

Preparation

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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