Slow Cooker Garlic Honey Teriyaki Chicken Wings


The Mr. and I like chicken wings.  Growing up in high school and college, I remember many of the local bars and pubs having 10 cent wing nights.  Then when the Mr. and I were visiting a friend of his up near his alma mater, Binghamton University, we visited a local restaurant that served all kinds of different flavored wings.  We were in wing heaven!  Nowadays, we don’t eat wings very often and rarely, if ever, do we cook them at home.  I’ve seen many different recipes for slow cooker wings out there on the internet and Pinterest and thought we’d give it a try.  Instead of regular hot wings, I figured these garlic honey teriyaki flavored wings would appeal more to the kids.  Slow cooking definitely beats standing over a deep fryer!  And the kids did enjoy the sweet honey teriyaki sauce.  We are going to need to eat wings more often though and get our son accustomed to the mess of eating them.  He actually asked for a fork and knife to eat the wings with since they were “too messy!”  These are a healthier and easier to cook alternative to fried chicken wings.

Slow Cooker Garlic Honey Teriyaki Chicken Wings
Recipe adapted from The Housewife In Training Files

  • 2 lbs chicken wings
    Teriyaki Sauce:
  • ½ cup water
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 2 garlic cloves, finely minced
  • ½ tsp garlic powder
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • Garnish: sesame seeds, scallions
  1. Make the teriyaki sauce by combining the water, soy sauce, honey, garlic and garlic powder in a medium saucepan over medium heat.
  2. Whisk together the cornstarch and water until dissolved. Add the cornstarch mixture to the saucepan.
  3. Heat the sauce until it thickens. Add more water if the sauce becomes too thick. Set aside to cool.
  4. Layer the wings in the bottom of the slow cooker and pour the sauce over them. Set on high for 3 – 4 hours, depending on size of wings.
  5. Once wings are finished cooking in the slow cooker, remove from the sauce and place on baking sheet.  Bake in a 350 degree oven for fifteen minutes.
  6. While wings are baking, pour sauce from slow cooker into a medium sauce pan and heat over high heat to reduce (approximately 15 minutes), stirring frequently.  Once wings are done baking, toss in the thickened sauce.
  7. Serve sprinkled with sesame seeds and scallions.



    • Lisa, my husband put them in the oven to bake while he was making the sauce. They were fully cooked in the slow cooker, it was more just to keep them warm. And yes, you can definitely broil for crispier wings! We thought about it, but then just poured the sauce on and ate them! 🙂

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