Tuesday, September 16, 2014

Teriyaki Chicken Wings!

Here's another recipe from Cowboy Bliss to go along with the fried rice recipe I posted last week. You can add more of the La Choy sauce before the second broiling if you like, but they really don't need it.  

Slow Cooker Teriyaki Chicken Wings


4 pounds chicken wings

½ cup Kikkoman Teriyaki sauce (or soy sauce)
1 tsp garlic paste (or minced garlic)
1 tsp ginger paste (or minced ginger)
1 tsp Chinese Five Spice powder (optional)

Baste with:
La Choy Teriyaki sauce to taste

Rinse and cut apart wings (I trim off the wing tips) and place in a large bowl, preferably one with a lid. Mix marinade ingredients together. Pour marinade over wings and stir. Cover and refrigerate for at least an hour or until ready to cook. 
Remove wings from marinade and place in a single layer on a large baking sheet or broiler pan. Broil 4 to 5 inches from heat (this is the second rung in my oven) about 8 to 10 min. on each side. A lot of the fat will cook out of the chicken skin, leaving it crispy and browned. 
Transfer wings to the slow cooker a few at a time, drizzling each layer with La Choy Teriyaki sauce. Go easy with it. It’s thicker and sweeter than Kikkoman, and a little goes a long way. 
Cook the wings on low 4 to 5 hours. When done, broil again for a few minutes if crispier wings are desired (recommended). 
Allow to cool for a few minutes and enjoy!


  1. Cheryl, These look divine. Making me so hungry.

  2. They were making me hungry all day when I made them. I fixed some wings yesterday using the same broiling/slow cooker technique, but only marinated them in Lawry's Perfect Blend rub for chicken and poultry (I get it at Sam's in a huge container) mixed with water. They were fabulous!