Slow Cooker Teriyaki Chicken Wings Recipe 55 Food

SLOW-COOKER CHICKEN WINGS

Steps:

• Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
• Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.

TERIYAKI CHICKEN WINGS (CROCK POT / SLOW COOKER OPTION)

Steps:

• Rinse chicken and pat dry. Place drumettes on broiler pan. Broil on low 4 to 5 inches from heat for about 20 minutes, 10 minutes a side or until chicken is a light, golden brown.
• OVEN OPTION:.
• Transfer chicken to casserole dish. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger, honey, and garlic in bowl. Pour over chicken wings.
• Bake at 350F for about 30 minutes.
• CROCK POT OPTION:.
• Transfer chicken to crock pot. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger, honey, and garlic in bowl. Pour over chicken wings.
• Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir chicken wings once to ensure they are evenly coated with sauce. Serve from crock pot for less clean up!

SLOW-COOKER TERIYAKI CHICKEN WINGS

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).

SLOW-COOKER TERIYAKI CHICKEN

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Top with onion, garlic and ginger. Combine broth, soy sauce, honey, pepper flakes and pepper; pour over chicken. Cook, covered, on low until chicken is no longer pink, 3-1/2 - 4 hours., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. When chicken is cool enough to handle, shred chicken with 2 forks; return to slow cooker. Serve with rice, if desired. Garnish with cilantro and sesame seeds.

SLOW COOKER TERIYAKI CHICKEN WINGS

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.

SLOW COOKER TERIYAKI CHICKEN

Steps:

• Combine chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl. Add chicken and toss with the sauce until well mixed. Pour into the slow cooker.
• Cook on Low until chicken is done, 4 to 6 hours.

SLOW COOKER TERIYAKI CHICKEN

Steps:

• Place chicken in a 4 quart slow cooker.
• In a large bowl, whisk together the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour this mixture over the chicken.
• Cover and cook on low for 4 to 5 hours or until chicken is tender.
• Remove chicken to a platter and keep warm.
• Skim fat from cooking liquid.
• Place liquid in a saucepan and bring to a boil.
• Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend.
• Enjoy! -- over cooked hot rice of your choice.