Crockpot teriyaki chicken wings
Wings slow-cook in homemade teriyaki until they’re falling-off-the-bone tender, then a few minutes under the broiler makes them sticky.
- 270 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.47 a serving
- 490 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 3 lb chicken wings, flats and drumettes
- 2 tbsp honey
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame seeds (optional)
- 2 stalks green onions, thinly sliced (optional)
From your pantry
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp cornstarch
- 2 tbsp water
Each serving has about 490 calories, 35 g protein, 28 g carbs and 25 g fat, and costs about $3.47 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the wings in the slow cooker.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the soy sauce, brown sugar, honey, vinegar, garlic and ginger together, pour it over the wings, and to coat.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Cover and cook on LOW for 4 hours, until the wings are tender and the thickest drumette reads 165°F.
Timer: 240 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Heat the with a rack about 6 inches below it. Lift the wings onto a foil-lined with tongs, leaving the sauce in the pot.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: They’re very tender now. Grab them gently so they don’t fall apart.Pour the sauce into a small and bring it over medium-high.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium-high heat
the cornstarch with the cold water, whisk it in, and 1 to 2 minutes, until thick and glossy.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 1 min 30 sec
Brush the wings with some of the sauce and 3 to 5 minutes, until sticky and at the edges.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 4 min
Dolly’s tip: Sugar burns fast under the broiler. Stay right there and pull them at the first dark spots.the wings with the rest of the sauce and scatter the sesame seeds and green onions over.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
