Easy Asian-Style Grilled Chicken Wings

Easy Asian-Style Chicken Wing Brine (for 1 lb Wings)

There’s nothing better than smoky, caramelized wings fresh off the grill, and that’s my favorite way to make these Asian-style chicken wings. The quick, flavorful brine locks in moisture and adds that perfect balance of sweet, salty, and spicy. But if you don’t have a grill, they bake or air fry beautifully too — crispy on the outside, tender on the inside, and full of flavor every time.

Ingredients

• 1 cup water

• 1 cup ice cubes

• 1 teaspoon baking soda

• 4 tablespoons soy sauce

• 2 tablespoons hot sauce (any style)

• 1 tablespoon salt

• 1 tablespoon chicken powder

• 1 cup sugar

• 1 teaspoon black pepper

• 1 tablespoon fresh garlic, finely diced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon Shaoxing wine (or rice wine)

• 1 tablespoon sesame oil

• Optional: extra seasonings like onion powder, chili flakes, or five-spice powder

Instructions

1. In a saucepan, heat 1 cup of water over medium heat. Stir in the salt, sugar, soy sauce, and chicken powder until fully dissolved.

2. Remove from heat and immediately add the ice cubes to cool the mixture. Stir until the ice melts and the brine is cold.

3. Stir in the baking soda, hot sauce, Shaoxing wine, sesame oil, fresh garlic, fresh ginger, and any optional seasonings.

4. Add chicken wings to the cooled brine and refrigerate for at least 30 minutes and up to 12 hours. The sweet spot is around 6 hours for ideal tenderness and balanced flavor.

5. Remove wings, pat dry, and cook your preferred way:

   • Grill: Medium-high heat for 10–15 minutes, turning occasionally.

   • Air fry: 400°F for 18–20 minutes, shaking halfway through.

   • Oven bake: 425°F for 25–30 minutes, until crispy and golden.

6. For extra flavor, drizzle lightly with sesame oil or brush with a soy glaze before serving.

Tips:

• The sugar in the brine helps the wings caramelize beautifully when grilled or air-fried, creating a sweet, savory, and slightly spicy crust.

• Sugar begins to burn around 350°F, so avoid cooking over very high direct heat for too long — medium-high heat gives that perfect golden color without bitterness.

• Fresh garlic adds a subtle texture that caramelizes as the wings cook, giving each bite a burst of garlicky flavor and depth.