In very large bowl, mix all ingredients except chicken wings and green onions until smooth and sugar is completely dissolved.
Step
2
Add chicken wings; stir gently until wings are coated in marinade. Refrigerate at least 2 hours to marinate.
Step
3
Remove chicken from marinade; place in 4- to 6-quart slow cooker.
Step
4
Add about 1 cup of the marinade to the slow cooker; discard any remaining marinade.
Step
5
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). To serve, transfer chicken wings to a large platter; sprinkle with green onions. Serve with cooked white rice, if desired.
It’s very important that the sugar integrates with all the other ingredients in the marinade, so you get a nice even coating over the chicken—and it bakes up savory-sweet and sticky!
Want to make those chicken wings extra-sticky? Once they’re cooked, transfer them from the slow cooker to a foil-lined baking sheet and set them under the broiler for 2-3 minutes, or until just beginning to char. They’ll be delightfully sticky-sweet.
If you’re entertaining, you can dress up your chicken wings with all kinds of extra garnishes. If you like heat, a sprinkle of red pepper flakes will give them an easy-going kick. To add some bright notes to the mix, try a squeeze of lime juice or a couple shakes of red wine vinegar. Want to make it prettier AND tastier? Toasted sesame seeds or fresh cilantro will add a pop of color and flavor.
Refrigerate leftover chicken wings and their marinade in an airtight container for up to 3 days.
Slow Cooker Teriyaki-Inspired Chicken Wings are a natural for fall game days. If you need a couple more ideas to fill in your game day menu, check out our collection of game day and tailgating recipes.
