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cooked chicken wing flats and drumettes coated in a glossy dark brown teriyaki glaze with a few thin scallion slices on an ordinary plate, with no pineapple, rice, sesame seeds or garnish sprigs
Andre Lewis

Crockpot Teriyaki Chicken Wings

These wings cook in their teriyaki base before a short glazed finish, giving them a tender texture underneath the browned surface. They won't have the dry crunch of wings baked from raw on a rack. Reduce and thicken the cooking liquid before brushing it on. That step turns the chicken's released juices into a glaze instead of pouring watery soy broth over the platter, and the broiler needs only a few minutes once the meat is already fully cooked.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb chicken wings split into flats and drumettes, tips removed
  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup mirin
  • 1/4 cup brown sugar
  • 1 tbsp finely grated fresh ginger
  • 3 garlic cloves minced
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 tsp neutral oil for sheet pan
  • 2 tbsp thinly sliced scallions

Method
 

  1. Arrange wings in a 6-quart slow cooker. Whisk soy sauce, mirin, brown sugar, ginger, garlic and rice vinegar and pour over the wings.
  2. Cover and cook on low for 3 to 4 hours until the thickest meat reaches 165°F and the wings are tender but still hold together.
  3. Heat the broiler and oil a foil-lined rimmed sheet pan. Transfer wings to the pan, then skim fat from the cooking liquid and pour it into a saucepan.
  4. Simmer sauce for 5 minutes. Mix cornstarch with cold water, whisk into the simmering sauce and cook for 1 to 2 minutes until it coats a spoon.
  5. Brush wings with thickened sauce and broil 6 inches from the heat for 3 to 4 minutes, turn and brush again, then broil for 2 to 3 minutes until lightly browned.
  6. Divide among 6 appetizer servings, spoon over any remaining glaze and add the measured sliced scallions evenly.