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Slow-Cooker Teriyaki Chicken Wings

 23 Ratings
19 Comments
  • Prep Time 10 min
  • Total Time 6 hr 10 min
  • Servings 24

With Asian flavor notes from soy sauce, ginger and pineapple juice, these slow-cooked chicken wings can be an appetizer or a meal in themselves.

Jessica Walker Recipe by Jessica Walker
March 7, 2013

Ingredients

3/4
cup granulated sugar
1/2
cup packed brown sugar
1
teaspoon garlic powder
1
teaspoon ground ginger
1
cup soy sauce
3/4
cup water
1/4
cup pineapple juice
1/4
cup vegetable oil
4
lb chicken wings (24)

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Directions

  • 1 In very large bowl, mix all ingredients except chicken wings. Add chicken; toss gently to coat. Refrigerate at least 2 hours to marinate.
  • 2 Remove chicken from marinade; place in 4- to 6-quart slow cooker. Add about 1 cup of the marinade; discard any remaining marinade.
  • 3 Cover; cook on High heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).

Expert Tips

For an extra-sticky wing, remove from slow cooker after cooked and put under broiler for a couple of minutes.

Nutrition Information

No nutrition information available for this recipe.

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