Uploaded August 2025 | Updated September 2026, 15 hours ago
⬇️ Recipe below ⬇️
Full Recipe: bettycrocker.com/recipes/slow-cooker-teriyaki-inspired-chicken-wings/6a08731d-b616-4293-b9f6-a1ed29a3aabc
How I made it. cut in half is below.
I am not a Chef just a Home Cook. I make simple and easy recipes.
I grew up on garden food and southern home cooking. I will be sharing some recipes that my Momma made and other family recipes and things I made for my family when my kids were growing up. I also look for new things to make online or recipe books and will make it and give it a try.
Slow Cooker Teriyaki Chicken Wings Recipe:
Ingredients:
6 Tablespoons granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 cup soy sauce
2 Tablespoons pineapple juice
2 Tablespoons vegetable oil
2 lbs chicken wings or wingettes
Sliced green onions (optional)
Directions:
In a large bowl, mix all ingredients except chicken wings and green onions until smooth and sugar is completely dissolved.
Add chicken wings; toss gently until wings are coated in marinade. Refrigerate at least 2 hours to marinate.
Remove chicken from marinade; place in 4- to 6-quart slow cooker.
Add about 1 cup of the marinade to the slow cooker; discard any remaining marinade.
Cover; cook on low heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).
To serve, transfer chicken wings to a large platter; sprinkle with green onions. Serve with cooked white rice, if desired.
Note:
It’s very important that the sugar integrates with all the other ingredients in the marinade, so you get a nice even coating over the chicken—and it bakes up savory-sweet and sticky!
Want to make those chicken wings extra-sticky? Once they’re cooked, transfer them from the slow cooker to a foil-lined baking sheet and set them under the broiler for 2-3 minutes, or until just beginning to char. They’ll be delightfully sticky-sweet.
Refrigerate leftover chicken wings and their marinade in an airtight container for up to 3 days.
**Coppa Law Title 16 of the Code of Federal Regulations Section 312.2 provides this video is suitable for a broad audience, however it is not "made for kids under the age of 13"!! Therefore Debbie's Kitchen has chosen "not for kids" as their audience selection provided by YouTube! **
Epidemic Sound link: share.epidemicsound.com/x3ya81
⬇️ Recipe below ⬇️
Full Recipe: bettycrocker.com/recipes/slow-cooker-teriyaki-inspired-chicken-wings/6a08731d-b616-4293-b9f6-a1ed29a3aabc
How I made it. cut in half is below.
I am not a Chef just a Home Cook. I make simple and easy recipes.
I grew up on garden food and southern home cooking. I will be sharing some recipes that my Momma made and other family recipes and things I made for my family when my kids were growing up. I also look for new things to make online or recipe books and will make it and give it a try.
Slow Cooker Teriyaki Chicken Wings Recipe:
Ingredients:
6 Tablespoons granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 cup soy sauce
2 Tablespoons pineapple juice
2 Tablespoons vegetable oil
2 lbs chicken wings or wingettes
Sliced green onions (optional)
Directions:
In a large bowl, mix all ingredients except chicken wings and green onions until smooth and sugar is completely dissolved.
Add chicken wings; toss gently until wings are coated in marinade. Refrigerate at least 2 hours to marinate.
Remove chicken from marinade; place in 4- to 6-quart slow cooker.
Add about 1 cup of the marinade to the slow cooker; discard any remaining marinade.
Cover; cook on low heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).
To serve, transfer chicken wings to a large platter; sprinkle with green onions. Serve with cooked white rice, if desired.
Note:
It’s very important that the sugar integrates with all the other ingredients in the marinade, so you get a nice even coating over the chicken—and it bakes up savory-sweet and sticky!
Want to make those chicken wings extra-sticky? Once they’re cooked, transfer them from the slow cooker to a foil-lined baking sheet and set them under the broiler for 2-3 minutes, or until just beginning to char. They’ll be delightfully sticky-sweet.
Refrigerate leftover chicken wings and their marinade in an airtight container for up to 3 days.
**Coppa Law Title 16 of the Code of Federal Regulations Section 312.2 provides this video is suitable for a broad audience, however it is not "made for kids under the age of 13"!! Therefore Debbie's Kitchen has chosen "not for kids" as their audience selection provided by YouTube! **
Epidemic Sound link: share.epidemicsound.com/x3ya81
