Crock-Pot teriyaki chicken wings

Recipe created by SheKnows on Jun 18, 2012
View more recipes by SheKnows.

Recipe Comments
Max 5 stars
1.9
My Rating
(80 ratings)

Prep: 5 min
Cook Time: 6 hr
Total: 6 hr 5 min
Serving: Yields 10 wings

There's nothing like a big plate full of saucy chicken wings, especially when you're watching a game or at a pub. As delicious as these popular appetizers are, they are a pain to deep fry. Instead of standing over the fryer, why not toss your wings and sauce into the Crock-Pot? Not only does this slow cook the wings, making the meat so tender they fall off the bone, it means less work for you!

Ingredients

9 frozen chicken wings
2/3 cup super light teriyaki sauce
1/3 cup buffalo sauce (Frank's Red Hot)
3 tablespoons crushed red peper
1/4 cup chicken broth
2 tablespoons olive oil (for frying)*

Directions

Dump all of your ingredients into a 6-quart Crock-Pot. Stir the mixture so the wings are all sitting nicely in the sauce. Add additional sauce if you don't think there is enough.
Set the Crock-Pot to low and cook for 6 - 8 hours, stirring occasionally to ensure wings are covered.
Optional* For added crispiness, skillet fry each wing in a bit of olive oil. Serve with additional sauce, blue cheese or Ranch and enjoy!