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Teriyaki Chicken Wings
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5 from 9 votes

Honey Teriyaki Chicken Wings

Slow Cooker Teriyaki Chicken Wings are tender, juicy and delicious! With a simple marinade sauce these easy crockpot chicken wings are delightfully mouthwatering.
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Dinner
Cuisine: Australian, International
Keyword: chicken, chicken wings
Servings: 13
Calories: 95kcal
Author: Adrianne


  • Slow Cooker
  • Kitchen Tongs


Slow Cooker Teriyaki Chicken Wings

  • 700 grams chicken wings Note 1
  • 1/2 cup soy sauce
  • 1/4 cup honey Note 2
  • 1/2 cup water
  • 1 tbs brown sugar
  • 1 tbs balsamic vinegar
  • 1/2 tbs ginger minced Note 3
  • 1 tsp garlic powder
  • salt and pepper to season


Slow Cooker Teriyaki Chicken Wings

  • To make your teriyaki marinade combine soy sauce, balsamic vinegar, brown sugar, salt, pepper and water. Stir or shake in a jar to combine
  • Spray slow cooker bowl with cooking oil and turn slow cooker heat on
  • Use kitchen tongs to transfer your chicken wings into the base of the bowl
  • Pour teriyaki marinade over chicken wings
  • Use kitchen tongs to rotate wings around in marinade so that both sides are covered.
  • Place lid on slow cooker and cook for 2 hours on high or 4 hours on low
  • Add 2 tablespoons of plain flour to a heatproof jug. Remove 4 tablespoons of teriyaki sauce from the slow cooker and add it to your flour. Stir continuously to mix together, trying to avoid clumping. This will create a slurry. Note 4
  • Use a spoon to pour the slurry back into the crockpot.
  • Replace the lid and cook for a further 15 mins to allow sauce to thicken



  • Note 1 the chicken wings you see in my photos are purchased pre-cut. They are sometimes called 'chicken nibblets'. 
  • Note 2 the honey is optional and you can decided if you do or don't want to use it. The teriyaki sauce has a sweet flavour regardless due to the brown sugar, so you don't need it for sweetness. I like to add it as it adds an extra dimension to the dish and the flavour is sensational! 
  • Note 3 minced ginger is much better for this recipe than powdered ginger. It has an aromatic fragrance and is able to shine with the other ingredients. 
  • Note 4 Some recipes call for adding the thickener ie flour etc at the start of the recipe. I prefer to add it at the end. It is easy to do and makes a nicer, thicker sauce. 


Calories: 95kcal | Carbohydrates: 7g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 521mg | Potassium: 71mg | Fiber: 1g | Sugar: 7g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg