Slow Cooker Teriyaki Chicken Wings Recipe 55 Recipes
SLOW-COOKER TERIYAKI CHICKEN WINGS
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.
Provided by Jessica Walker
Categories Appetizer
Time 6h10m
Yield 24
Number Of Ingredients 9
Steps:
- In very large bowl, mix all ingredients except chicken wings. Add chicken; toss gently to coat. 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; discard any remaining marinade.
- 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).
Nutrition Facts : Calories 140, Carbohydrate 12 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g
SLOW COOKER TERIYAKI CHICKEN WINGS
Make and share this Slow Cooker Teriyaki Chicken Wings recipe from Food.com.
Provided by Mebriella
Categories Chicken
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the wings in the slow cooker.
- Combine remaining ingredients then pour over the wings.
- Cook on high for one-and-a-half to two hours, or low for three to three-and-a-half hours.
- Put in oven under broiler for 5 minutes or in the oven at 400 degrees for 15 minutes before serving to make the skin crispy.
Nutrition Facts : Calories 570.7, Fat 36.4, SaturatedFat 10.2, Cholesterol 174.9, Sodium 880.4, Carbohydrate 14.3, Fiber 0.2, Sugar 12.8, Protein 43.1
SLOW COOKER TERIYAKI CHICKEN WINGS RECIPE - (5/5)
Provided by aobrien1
Number Of Ingredients 9
Steps:
- In a very large bowl, mix all ingredients except chicken wings. Add chicken; toss gently to coat. 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; discard any remaining marinade. 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).
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