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Crockpot Teriyaki Chicken Wings on a plate
Andre Lewis

Crockpot Teriyaki Chicken Wings

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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.