Teriyaki Sticky Wings in Slow-Cooker

Teriyaki Sticky Wings in Slow-Cooker

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Prep:  10m  |  Cook:  4h  |  Total:  4h 10m

Servings: 3



  • 1.
    Preheat oven to 300°F.
  • 2.
    Thinly slice the scallions.


  • 1.
    Pour the Island Teriyaki sauce into a slow-cooker and warm it up on low.
  • 2.
    Spread chicken wings evenly across a lipped cookie sheet and bake for 40 minutes.
  • 3.
    Remove the chicken from oven and drain excess any fat.
  • 4.
    Place the wings in the slow-cooker and cook on high for 2 hours (or on low/warm for 3 hours).
  • 5.
    Garnish with the scallions and sesame seeds.
  • 6.
    Serve hot.