Slow-Cooker Teriyaki Chicken Wings

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!

Photo by Susan M.
Adapted from bettycrocker.com
Fall of the bone tender Teriyaki chicken wings.

PREP TIME

15

minutes

TOTAL TIME

375

minutes

SERVINGS

24

wings

PREP TIME

15

minutes

TOTAL TIME

375

minutes

SERVINGS

24

servings

Adapted from bettycrocker.com

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)

Directions

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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