Crock pot-cooked chicken wings that are both sweet-savory and spicy-garlicky. Preparation takes no more than 10 minutes, and it’s pretty simple!
There is nothing better than chicken wings as an appetizer. Simple chicken wings that you snap in your mouth and eat in a few bites are irresistible. Thanks to the long cooking process, these crockpot chicken wings are incredibly juicy, sticky, and simple to eat!
They’re perfect for parties and meals alike. This recipe for chicken wings is insanely simple to put together.
There are just four (4) items needed to make this crockpot wings recipe. Savory and sweet, with a garlicky and gingery undertone, we utilized the Soy Vay® Island Teriyaki Marinade & Sauce.
- Chicken Wings
- Sesame seeds
- Soy Vay Island Teriyaki Marinade & Sauce
There is only a 10-minute active period. The crockpot chicken wings were a big hit with everyone, and we want to make more of them.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 564 calories.
With this recipe, what are its complementary dishes?
Appetizers are the most incredible way to enjoy this meal! I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- CHICKEN LETTUCE WRAPS
- SPICY BASIL BEEF SALAD
- CREAMY SHRIMP AND SUN-DRIED TOMATOES PASTA
- GARLIC NOODLES
- 1 teaspoon white sesame seeds for garnish
- 2 scallions, thinly sliced
- 1 bottle (21 oz. / 621 ml) Soy Vay® Island Teriyaki Marinade & Sauce
- 3 lbs. (1.3 kg) chicken wings
- The oven should be preheated to 300 degrees Fahrenheit (148 degrees Celsius).
- To warm up the Island Teriyaki sauce, place it in a Crockpot on low heat. Assemble and bake chicken wings on a cookie sheet with a lid for 40 minutes.
- Removing any fat from the chicken after it has been baked is a good idea. In a Crock-Pot, place the wings and cook on high for 2 hours (or on low/warm for 3 hours).
- Add the scallions and sesame seeds to the dish as a final touch. Make sure to warm the food before serving it to guests.