Monday, 4 August 2008

Slow Cooker Garlic Honey Teriyaki Chicken Wings

2 lbs chicken wings

Teriyaki Sauce:
½ cup water
2 tbsp soy sauce
3 tbsp honey
2 garlic cloves, finely minced
½ tsp garlic powder
¼ tsp ground ginger
1 tbsp cornstarch
1 tbsp cold water


  • Combine the water, soy sauce, honey, garlic, garlic powder and ginger in a medium saucepan over medium heat.
  • Meanwhile, whisk together the cornstarch with the water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
  • Heat the sauce until it thickens. Add more water if sauce becomes too thick. 
  • In a slow cooker, add the wings and then the sauce. 
  • Set on high for 3 – 4 hours, depending on size of wings.
  • Set aside, add more glaze over wings and serve. 
  • If you want crisper wings, place under broiler for a few minutes.