From Dr. Craig Bremseth
Here’s a great dish for holiday gatherings, or Super Bowl watching parties, or just about any gathering where you want to serve memorable food that’s easy to make. Dr. Craig Bremseth at Personal Care Dentistry came across this recipe for Slow Cooker Teriyaki Chicken Wings recently at a great website called The Spruce Eats. He tried it, loved it, and wanted to share it. Try it out and your family and friends will be asking when you’ll be making it again.
These slow cooker chicken wings are broiled and then slow cooked in an Asian-style sauce mixture. You can add chili garlic paste — or sambal — to the sauce mixture for some heat, but that is optional. You could use crushed red chili flakes or cayenne for heat as well.
The recipe is easily scaled up for a crowd.
Prep: 10 mins
Cook: 2 hours 20 mins
Total: 2 hours 30 mins
Servings: 4 servings
- 3 pounds chicken wings (about 16 wings)
- Dash kosher salt
- Dash freshly ground black pepper
- 1 large onion (chopped)
- 1 cup soy sauce
- 1 cup brown sugar
- 1/4 cup dry sherry
- 1 tablespoon chili garlic paste or sauce (sambal), optional
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
- 2 tablespoons of sesame seeds
Steps to Make It
- Pat chicken wings dry.
- Cut off and discard wing tips then cut each wing at the joint to make two sections.
- Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan.
- Broil about 4 inches from the heat for 8 to 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to the slow cooker.
- In a bowl, combine chopped onion, soy sauce, brown sugar, sherry, chili paste (if using), ginger, and minced garlic. Pour sauce over chicken wings.
- Cover and cook on LOW for about 4 hours or on High for about 1 1/2 to 2 1/2 hours.
- Stir the chicken wings once about halfway through cooking.
- Serve directly from slow cooker with the temperature on LOW or WARM.
- Just before serving, sprinkle sesame seeds over the wings.