Bench the buffalo sauce and fryer! These Slow Cooker Sriracha Teriyaki Wings are the perfect game day appetizer. A sticky, sweet heat chicken wing that takes just minutes to prepare.
Fall really just means one thing in our house. Well, hello there football. You’ve been missed. College games on Saturday, professional on Sunday. Living in a state that isn’t home to our favorite team on either day can make game day a bit of an interesting dilemma. Thankfully, thanks to the birth of the SEC Network this year, we can catch our Mizzou Tigers with ease. (Speaking of, did you see that game last Saturday? Insanity.) But then there is the issue of catching our Bears play on Sunday. It’s pretty slim we actually get to watch a game unless it’s in snippets watching the NFL Red Zone channel. Which is super annoying, don’t get me started…
Besides channel surfing to find the games we want to watch, we’re also indulging in game day appetizers. Finger foods that you can eat easily in the living room in front of the television are a must. And really, what’s more game day worthy than a big plate of chicken wings?
I’ve benched the typical buffalo sauce in favor of something a bit more interesting. My friends at Robert Rothschild Farm have released six new organic gourmet sauces and I’m working my way through each and every one of them. This Sriracha Teriyaki sauce? An awesome choice for wings. A bit sweet, a bit of heat. The perfect combination.
This is where I also must give credit to my six year old who mentioned at the dinner table one evening as I was discussing new recipes that she thought it would be good on wings. Oh, my wise little foodie. She was absolutely right!
I also kicked the fryer off my team as well. These wings are first slow cooked and then crisped under the broiler to create the most hands off wings recipe known in history. Perhaps a slight exaggeration, but seriously. Such little effort required for such big taste.
- 3 pounds chicken wings
- 14 ounces Robert Rothschild Farm Sriracha Teriyaki Sauce
- green onions
- sesame seeds
- Add chicken wings to 6 quart slow cooker and season with salt and pepper.
- Cook on LOW 2 hours.
- Place oven rack approximately 10" from broiler and heat broiler. Place wire rack coated with vegetable oil spray in foil lined pan.
- Transfer chicken to wire rack and brush with sauce. Broil until beginning to crisp, 5-7 minutes.
- Rotate wings and brush second size with sauce. Return to broiler for additional 5 minutes or until desired crispness.
- Garnish with sliced green onion and sesame seeds, if desired.
Last but not least, I suited up my wings with a quick garnish of sliced green onions and sesame seeds to insure they were game day ready. So much prettier than the neon orange buffalo sauce you’d typically see, don’t you think?
Looking for another great chicken wing recipe?
I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.