Teriyaki Chicken Wings

Teriyaki Chicken Wings

Makes 16 wings


  • 3 pounds chicken wings (about 16 wings)
  • 1 large onion, chopped
  • 1 cup packed brown sugar
  • 1 cup low sodium soy sauce
  • 1/4 cup dry sherry or chicken broth
  • 2 tsp ground ginger
  • 2 cloves garlic, minced


  1. Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from heat for 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to crock pot.
  2. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger and garlic in bowl. Pour over chicken wings. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce.