Crockpot Garlic Teriyaki Chicken Wings

Update: This post is linked to the Friday Foodie Fix for chicken over at The W.H.O.L.E. Gang and Slightly Indulgent Mondays over at Simply Sugar & Gluten-Free.

The ingredient of the week for Diane’s Friday Foodie Fix is garlic. When I saw Diane’s announcement last week, I immediately thought of a recipe that Stephanie had posted on A Year of Crockpotting … 20 to 40 Clove Garlic Chicken. The recipe got terrific reviews. Submitted by one of her readers, it called for chicken pieces and 20 to 40 cloves of garlic (obviously), plus an onion, olive oil, salt, paprika, and pepper. I only had some chicken wings in the freezer. But, we like chicken wings and I thought they’d work really well in this recipe.

The usual way I make chicken wings is to start out by marinating them in a small amount of soy sauce. (I don’t use much soy sauce because in general I have concerns about soy’s health effects, but every now and then I use a small amount. ) So I decided to marinate the wings for this recipe as well. Soy sauce contains more than enough sodium; therefore, I omitted the salt from the original recipe. For paprika, I decided to use smoked paprika. I know you true foodies have been using this ingredient for years, but I only recently purchased some. I’ve been loving the flavor it adds! Last, to complement the soy and create a teriyaki flavor, I needed to add some sweetness. Often brown sugar is used in teriyaki sauce and while I love the texture that brown sugar provides, being a beekeeping family, honey is our “go-to” sweetener. And, I thought honey would go well with the garlic.

These wings turned out very well—delicious and juicy. The flavors worked together very nicely. However, I will make them slightly differently next time. For example, I did not drain the soy sauce after marinating the wings, but I wish I had. I like a drier chicken wing and if you leave out any additional liquid per Stephanie’s original recipe, I believe you will get that. So, I’ve adjusted the recipe accordingly. I used less garlic than the original recipe as my husband is not a huge garlic fan. That was also the reason I used minced garlic … because it’s slightly less potent than garlic cloves. Minced garlic is also what I always have on hand.

I originally planned to place these over quinoa using a bit of the sauce to serve over both. However, hubby had taken a long nap and I wasn’t very hungry, so we just enjoyed the wings by themselves. Still, we have some leftovers for lunch tomorrow. Nice. :-)

Crockpot Garlic Teriyaki Chicken Wings
( Click here for a print version of this recipe. )

2 1/2 pounds chicken wings (if frozen, thawed, rinsed, and drained)

1/3 cup of gf soy sauce

1 medium onion, sliced fairly thin

1 tbsp olive oil

2 tsp honey

¾ tsp smoked paprika

1/2 tsp black pepper

7 tsp minced garlic OR 14 garlic cloves, peeled, but intact

Place chicken wings in bowl and pour 1/3 cup of gluten-free soy sauce over them. Marinate for as much time as you have available, even overnight. (I marinated mine for 5 hours, but you can marinate for far less time. I’d suggest at least two hours if your time is short.) Then discard soy sauce.

I used a 4-quart round crockpot. Place onion slices on the bottom of the crockpot. Add olive oil, honey, paprika, black pepper, and garlic. Toss all together to coat chicken wings. Pour into crockpot, on top of the onion.


Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6 hours.

I cooked our chicken on low for 6 hours, then kept it on warm for another hour. Chicken parts larger than wings will take longer to cook.



Notes: The ingredients label on the store brand (Food Lion in this case—our only local choice) of frozen chicken wings shows chicken wings and seasoning solution. I’ve contacted Food Lion before and was told that the seasoning solution is water and salt.  I believe that information because I do fine with these wings and eat them fairly often. If you are serving more than two, semi-hungry folks, you’ll want to double, or even triple, the recipe.

Adapted from Stephanie O’Dea, A Year of Crockpotting


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26 Responses to “Crockpot Garlic Teriyaki Chicken Wings”

  1. glutenfreeforgood on May 15th, 2009 6:40 am

    I’ve never cooked chicken wings before, but my son makes amazing ones and uses a ton of garlic and a mix of paprika and other spices as well. He grills them, but your crock pot version sounds much more manageable to me. Whenever we have a party, Decker does chicken wings and jalapeno poppers on the grill. Everyone loves them and for some reason the combination of the two seems to work. They’re like appetizers, but with dinner potential. Then I do all the other stuff, healthy veggies and fruit, but it’s the chicken wings and poppers that disappear first!


    I’ll save this recipe of yours and try it myself one of these days. The fact that I don’t have to deal with all these little wings on the grill makes it far more appealing!

    Good one, Shirley.

    • Shirley on May 15th, 2009 10:11 am

      Good morning, Melissa–Your Decker sounds like the one to have around for a successful and tasty party! His wings and poppers do sound amazing. Complemented by your healthy fruit and veggies, that would be some “good eating” as folks here in the south like to say!

      BTW, I love your son’s name. I really like non-traditional names. Our son is Boyd (the 4th, no less), but we call him Bo. (Everyone in this family has nicknames. LOL)

      This recipe would be good for one or two people. Double it if you are making wings for more folks. I think the wings will come out very nice and somewhat caramelized with the modifcations I made to the recipe. Next time the frozen wings are on sale (BOGO), I’ll make them again and report back. :-)


  2. Heather @CeliacFamily on May 15th, 2009 9:51 am

    This looks like a great recipe. I can see using this for a party or potluck. Maybe double the recipe for a large gathering. Or, serve it in addition to other dishes. I love having a dish in the crockpot that I don’t have to think about. Then I can spend time on other delicious gluten-free foods! Thanks.

    • Shirley on May 15th, 2009 10:18 am

      Hi, Heather–Thanks! You’re right … you’d definitely need to double or triple the recipe for a party or even for most families. I would have made more myself if I’d had more wings on hand. (I usually stock up when they are on sale.) I will add a comment in the Notes section that indicates the recipe should be increased for larger groups (more than two!). I meant to do that and forgot, so thanks so much for mentioning it.

      The crockpot is a very handy tool for sure. :-) Like you said, there’s always something else we can be spending time making gf!

      Thanks very much for dropping by gfe and taking the time to comment!

  3. Ali (Whole Life Nutrition) on May 15th, 2009 2:06 pm

    Shirley – you always seem to be so organized to actually post a recipe on Friday that pertains to Diane’s Friday Food Fix – I’m impressed! I usually add a previous post that pertains to the ingredient, if I have one.

    The flavor combos of your marinade sound delicious! Sesame, soy sauce, and smoked paprika, I bet it is great! Unfortunately I can’t make much with soy anymore because my little Gracie is intolerant to it, I sure love tamari though!

    Happy almost summer! -Ali :)

    • Shirley on May 15th, 2009 4:34 pm

      Ali–Oh, my goodness, you are so kind. I didn’t post on the Friday Foodie Fix last week unfortunately. For one, there was another post on steaming artichokes (my main forte!) and my only other standby artichoke recipe was my spinach-artichoke dip. Someone posted a recipe slightly different than mine, but I haven’t learned to make the dip recipe dairy-free … I knew if I made it I’d be eating it. And, while I’m not dairy free yet, I’m trying. Anyway, Diane’s Friday Foodie Fix is terrific, isn’t it? I’m really looking forward to next week’s ingredient—shrimp!

      A lot of folks who are intolerant of soy make a mock homemade soy sauce using molasses. I’ve linked to a recipe here before on gfe, but have not yet made it. Here’s one recipe shown below from Clearly, it doesn’t make a lot, but one usually doesn’t need a lot. I’d like to try it.

      Mock “Soy” Sauce

      4 tablespoons beef bouillon
      4 teaspoons balsamic vinegar
      2 teaspoons dark molasses
      1/4 teaspoon ground ginger
      1 pinch white pepper
      1 pinch garlic powder
      1 1/2 cups water

      In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

      Like you, I enjoy the San-J Organic Wheat-Free Tamari that’s gluten free. (I assume that’s the one you are referencing.) BTW, I just found out via an email from the GlutenFree Indy group that San-J has several other gf sauces that sound terrific: Asian BBQ Sauce, Japanese Steak Sauce, Organic Soy Sauce, Bio-Tamari Organic Soy Sauce, Bio-Tamari Reduced Sodium Organic Wheat Free reduced Sodium Tamari Soy Sauce, Organic Wheat Free Tamari Soy Sauce Portion Packs, Sweet and Tangy Sauce, Szechuan Sauce, Tamari Ginger Dressing, Tamari Mustard, Tamari Peanut Dressing, Tamari Sesame Dressing, Teriyaki Sauce, and Thai Peanut Sauce.

      Hope that helps! Almost summer … hard to believe! Thanks, Ali … back at you, ;-)

  4. Diane-thewholegang on May 15th, 2009 2:25 pm

    I love chicken wings. I could eat them every week but there’s all that skin on a weekly basis. Oh well. I love your idea of cooking them in the crockpot. I always cook them in the oven which is strange because I use my crockpot for just about anything I can think of. Like tonight before I go to bed I’m filling it up with veggies so I’ll have stock in the morning. With this recipe what type of soy sauce do you like the best that’s gluten free? Some time I’ll have to look more into your beekeeping family. Sounds very interesting. I’m headed to the grocery store and now, thanks to this recipe, I need to buy more wings. Thank you for sharing this on Friday Foodie Fix!

    • Shirley on May 15th, 2009 4:49 pm

      Hi, Diane–I have never liked chicken skin, so I don’t eat it on wings either. I know … I am strange that way, but, therefore, skin is not an issue for me. ;-) As far as forgetting about the crockpot, I think we all get used to preparing foods one way or only using certain kitchen tools and appliances for a few applications. We all get stuck in ruts of a sort. That’s one thing I love about other food blogs–they enlighten and remind me! Using your crockpot overnight and for veggie stock is a great idea. :-) Most people forget they can use their crockpot overnight. I even like doing that for a dinner meal. Then I can put it away when I get up and just have to re-heat for dinner or if it’s part of a meal (like cooked chicken breasts that I’ll shred for enchilada casserole), then that part is done.

      As Ali and I were discussing, the San-J wheat-free tamari is great! Mainstream soy sauce that appears gf by the label and ingredients is La Choy regular (lite clearly shows wheat). However, there are some people who swear they have an issue with it. The San-J wheat-free tamari has been certified gf by the GIG’s Gluten-Free Certification Organization (GFCO), which certifies at 10 ppm or less. :-)

      Hubby just told me our bee hive here at our house is thriving! Yippeee! (Most hives are actually his mom’s and on the family’s farm. Everyone helps out in the beekeeping.)

      I just got back from the store myself … such relief … I’m not a fan of the grocery store. LOL

      Happy Friday!

  5. Nance on May 15th, 2009 4:17 pm

    I just saw a television show this week that mentioned soy sauce as a NON GF ingredient and I almost fell over. I had no idea. I don’t require a GF diet, but I like learning new things, and this blog has sensitized me to the issue so much.

    • Shirley on May 15th, 2009 4:56 pm

      Hi, Nance–Yep, soy sauce is one of those ingredients that can make many meals unsafe for those of us who are gf. Since there are gf soy sauces, it’s also one of those situations that make those of who are gf say why not go with the gf soy sauce so we can all eat it? For example, P.F. Chang’s has a gf menu and if you order off of it, they ensure your meal is gf and bring you gf soy sauce, why not just use gf soy sauce for everyone? If you have a friend or family member who has to go gf, Nance, you’ll be such a help to them because of your increasing awareness … and, for that, you will be greatly appreciated! :-)


  6. Ali (Whole Life Nutrition) on May 16th, 2009 3:11 pm

    Shirley – thanks so much for the soy-free soy sauce recipe, that sounds great. My only concern is that I have not been able to find bouillon that does not contain MSG. If you know of one I would love to hear. I actually have not searched at great lengths because I normally don’t use it anyways, but it would be nice to find some that doesn’t contain it – then I could make the above recipe!

    Oh and yes – I was referring to San-J wheat free tamari; it is the only kind I have ever used so I forget to use all of the other verbiage that goes along with it! :)

    Thanks, Ali :)

    • Shirley on May 16th, 2009 6:14 pm

      Hi, Ali–Ironically, I just took a look and the gf (with one exception) and MSG-free bouillon I use, Better Than Bouillon, contains some soy protein. Ugh. (Warning for all: Better than Bouillon low-sodium beef base does contain gluten.) So, I know you won’t be using any of their bouillon because of the soy. I read online that organic bouillon usually does NOT contain MSG, but don’t know about soy. Will continue doing some research and report back if I find anything that looks like it will work!

      LOL on the San-J … I agree that most of us just who have been gf for a long time just say “tamari” and we all know which one we are talking about, but just wanted to clarify and spell it out for folks who are not familiar with it. Thanks!


  7. Anali on May 17th, 2009 6:12 pm

    I’m a fake foodie! This is the first time I’ve heard of smoked paprika! I have to find some of this stuff! ; )

    • Shirley on May 17th, 2009 9:56 pm

      Anali–Are there any real foodies? Behind every real foodie is someone who will scarf down a pint of Ben and Jerry’s as a meal in a heart beat . . . if nobody’s looking! ;-) LOL Anyway, if I can find smoked paprika at the more upscale of our two Food Lion stores (upscale and Food Lion—contradiction in terms there), I’m sure you will find some right away. Give it a try and let us know what you think! :-)


  8. RobinSue on May 19th, 2009 11:56 am

    This recipe looks great and I had no idea that there was mock soy sauce. Thanks for sharing!

    • Shirley on May 19th, 2009 1:51 pm

      Hey, Robin Sue–Thank you! I’ve read that some folks like the mock soy sauce better than real soy sauce. Of course, I like the fact you can make it yourself any time you like—without having to keep another product on hand. The ingredients are ones I always stock in my “pantry.” :-)


  9. Lauren on May 20th, 2009 5:25 am

    What a quick, yummy looking GF meal! I’ll have to get one of those tiny crockpots and start making some of these types of recipe. Bet the meat is super moist!

    Great site!

    • Shirley on May 20th, 2009 9:59 pm

      Hi, Lauren–Welcome to gfe! Thanks so much for your positive feedback on the recipe and the gfe site! :-) Those wings were nice and moist and I love those small crockpots. They are just right for smaller amounts. I actually should have used mine to make this recipe, but didn’t think about it until after I had added the wings with the sauce to the crockpot. Isn’t that always the case? LOL Didn’t want to dirty up another crockpot. ;-)


  10. Diane-The WHOLE Gang on October 18th, 2009 9:21 pm

    Oh, this is a good one to share again. Thanks!

  11. Amy @ SS&GF on November 17th, 2009 4:32 pm

    I love the simplicity and ease of this recipe. Since it’s cooled down I’ve had the CrockPot out much more often – I forgot how much I love it!

    Thanks so much for sharing this at Slightly Indulgent Mondays!

    • Shirley on November 17th, 2009 6:28 pm

      Thanks so much, Amy! I had hoped to get a new post up, but ran out of time and decided that would be a great one to share with folks. I thought it fit into the Slightly Indulgent Mondays theme, so I’m really glad you liked it. :-)


  12. Chelsey on November 17th, 2009 10:00 pm

    Oh, these wings look so simple and easy!!! I’ll try them next week and tell you how I like ‘em. :)

    • Shirley on November 18th, 2009 12:19 am

      Hi, Chelsey–That would be great! Can’t wait to hear back from you. :-) Believe it or not, I have an even easier recipe I use most of the time for wings …



    • Shirley on November 19th, 2009 8:48 am

      Chelsey–I forgot to say welcome to gfe! I thought you’d visited before, but I guess I was remembering you from visiting your blog and seeing you elsewhere in the blogosphere. ;-) BTW, because you are interested in this recipe, you might also want to check out my special turkey breast—great for Thanksgiving or any time of year. :-)

      Thanks again for stopping by!


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