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.

Place all cleaned chicken wings directly into the crockpot, spreading them out as evenly as possible inside the pot.

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.

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.

Put the lid on the slow cooker. Cook on HIGH for 3 hours. For a slower option, cook on LOW for 5–6 hours.

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

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

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