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Slow Cooker Teriyaki Chicken Wings

Slow Cooker Teriyaki Chicken Wings
Sticky and addicting. Freshly ground ginger makes all the difference in this recipe.

Submitted by: Stephen from Des Moines, Iowa
Yield: 18 chicken wings


Featured in this Recipe

ground ginger powder

Ground Ginger


Jar, 1/2 Cup, 2 oz.


  • 18 chicken wings, whole or separated
  • 1/2 cup soy sauce
  • 4 or more minced garlic cloves
  • 6 scallions, coarsely chopped
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 1/4 cup pineapple juice (optional)
  • 1/4 cup dry gin (optional)

Preparation Instructions:

1. Combine all ingredients, except chicken wings in slow cooker, and mix well.
2. Add chicken wings and mix to be sure each piece is coated with sauce.
3. Cover and cook on LOW for 6 – 8 hours, stirring several times to re distribute the sauce. Mix carefully to avoid breaking up the chicken.
4. Serve with steamed rice.
5. If cooked as individual sections of wings, this recipe makes a great finger food appetizer.