This 2 Ingredient Crockpot Chicken Wings Recipe is the kind of meal that saves dinner on the days when everything feels busy, loud, and slightly chaotic.

This is the recipe pulled out when there’s no energy for chopping, measuring ten spices, or watching the stove. It’s the one that quietly does its thing on the counter while life keeps moving.

There’s something oddly comforting about knowing dinner is handled with almost no effort and only two grocery items.

What makes this slow cooker chicken wings recipe special is how shockingly flavorful it turns out with so little work.

The slow cooker transforms simple wings and bottled teriyaki sauce into tender, saucy, fall-apart bites that taste like more effort went in than actually did.

You can pile these onto a platter for game day or set them out for a casual family dinner.

You can serve them over rice to soak up the sauce, or grab extra napkins and enjoy them straight from the plate.

Why You’ll Love This 2 Ingredient Crockpot Chicken Wings

You know those recipes that feel like a secret weapon? This is one of those. It’s the dinner you lean on when you want big flavor but zero stress.

No marinades overnight, no spice blends to mix, no complicated timing. Just real food, real simple.

• You only need two ingredients, and they’re easy to find.
• The slow cooker does the heavy lifting while you get on with your day.
• The sauce doubles as seasoning and glaze, so nothing extra is required.
• It’s perfect for feeding a group without hovering over the stove.
• The wings come out incredibly tender and saucy every time.

Ingredients (With Helpful Notes)

• 3.14 pounds chicken wings
  Look for a family-size tray of wings, often labeled “party wings” or whole wings. Fresh or thawed frozen both work, just make sure they’re fully thawed before cooking. If whole wings are used, they can be left whole or separated at the joints.
• 1 cup Mr. Yoshida’s Sweet Teriyaki Sauce (Original Gourmet Marinade & Cooking Sauce)
  This sauce is doing all the flavor work here. It’s sweet, savory, and slightly garlicky, acting as marinade, seasoning, and cooking liquid all at once. If the exact brand isn’t available, choose a sweet-style teriyaki marinade, not a thick stir-fry sauce, so it thins nicely during slow cooking.

Kitchen Equipment You’ll Need

• Slow Cooker (Crockpot)
  The star tool. A standard 5–7 quart slow cooker gives enough room for the wings to cook evenly without overcrowding.
• Measuring Cup
  Needed to measure exactly 1 cup of sauce so the balance of liquid to meat is right.
• Tongs or Large Spoon
  Helpful for mixing the wings with sauce and for stirring during cooking.
• Colander
  Used to rinse and drain the wings before they go into the slow cooker.

How To Make 2 Ingredient Crockpot Chicken Wings

Step 1 — Prepare the Chicken Wings
Rinse 3.14 pounds of chicken wings under cold water, then drain well. Patting them dry is optional, but excess water should not be dripping from the wings before placing them in the slow cooker. Removing extra water helps keep the sauce from getting overly diluted.

Step 2 — Add Wings to Slow Cooker
Place all cleaned chicken wings directly into the crockpot, spreading them out as evenly as possible inside the pot. Even layering helps them cook at the same rate.

Step 3 — Add the Sauce
Pour 1 full cup of Mr. Yoshida’s Sweet Teriyaki Sauce over the wings. No salt, pepper, or other spices are added. The sauce acts as both marinade and seasoning.

Step 4 — Mix
Gently stir and turn the wings in the slow cooker until all pieces are coated in the teriyaki sauce. Make sure sauce touches every wing for even flavor.

Step 5 — Cover and Cook
Put the lid on the slow cooker. Cook on HIGH for 3 hours. For a slower option, cook on LOW for 5–6 hours. Avoid lifting the lid too often, as heat escapes and can extend cooking time.

Step 6 — Stir During Cooking
During the cooking time, stir the wings a couple of times to redistribute sauce and help the wings cook evenly and stay coated.

Step 7 — Check for Doneness
Wings should be very tender when finished. Meat pulls easily from the bone, and the sauce becomes thinner from natural juices released during cooking.

Step 8 — Serve
Serve hot straight from the crockpot. Spoon some of the cooking sauce over the wings for extra flavor.

Recipe Perfection Tips

• Don’t add extra liquid — the wings release juices as they cook.
• Keep the lid closed as much as possible to maintain steady heat.
• Stir gently so the tender wings don’t break apart.
• If you want thicker sauce, let the lid sit slightly ajar for the last 20 minutes of cooking.
• Use a slotted spoon to serve if you prefer less liquid on the plate.

Other Cooking Methods

One of the best things about this 2 Ingredient Crockpot Chicken Wings Recipe is how flexible it is after the slow cooker does the hard work.

Oven Caramelized Finish
After slow cooking, transfer the wings to a foil-lined baking sheet and spoon a little sauce from the crockpot over the top. Place them under a broiler for several minutes until the edges darken slightly and the sauce begins to bubble and thicken.

This step gives the wings a stickier glaze and lightly caramelized surface while keeping the inside tender.

Grill Kissed Finish
For a subtle smoky layer, place the cooked wings on a preheated grill over medium heat. Because they’re already fully cooked, this step is only to add char and grill flavor.

Turn them gently and brush with extra sauce from the slow cooker. A few minutes per side is all it takes to give them that outdoor-cooked taste.

Air Fryer Texture Boost
If you like a bit of bite on the outside, the air fryer works beautifully. Arrange the wings in a single layer and cook at high heat just long enough for the exterior to tighten and slightly crisp.

The inside stays juicy while the outside gains light texture — a great balance when you want something between saucy and crispy.

What to Serve With 2 Ingredient Crockpot Chicken Wings

These wings are rich, saucy, and deeply savory-sweet, so the best sides are the ones that balance and stretch that flavor across the plate.

A neutral base like fluffy white rice turns the extra teriyaki sauce into something you’ll actually look forward to instead of leaving behind.

Fresh, crisp vegetables bring contrast that keeps the meal from feeling heavy.

Think cool cucumber salad, crunchy cabbage slaw, or lightly steamed broccoli with a squeeze of lemon to brighten everything up.

If you want something more comforting, garlic noodles or simple roasted vegetables work beautifully.

Their mild flavor lets the wings stay the star while still making the meal feel complete.

For serving, use a wide platter so the wings aren’t stacked too high. Spoon just enough sauce over the top to make them glossy, then finish with sliced green onions for a fresh pop.

Storage and Make Ahead Tips

• Refrigerator: Store cooled wings in an airtight container up to 4 days.
• Freezer: Freeze in a sealed container or freezer bag up to 2 months.
• Reheating: Warm gently in the microwave or on the stovetop with a splash of water.
• Food Safety: Always cool leftovers within 2 hours before refrigerating.

Leftovers and Reheating Guide

Store leftover wings in an airtight container in the refrigerator for up to 4 days or freeze for 2 months.

For best results, reheat gently to an internal temperature of 165°F.

Warm in the microwave in 30-second intervals, or heat on the stovetop over medium-low with a splash of water to loosen the sauce.

Wings can also be reheated in a 325°F oven covered with foil until hot. Stir the sauce and spoon it over the wings before serving to keep them moist and flavorful.