Chili Crisp Chicken Wings

February 5, 2026

Ingredients

The Brine

·         1-2 lbs chicken wings

·         6 cloves of garlic, crushed

·         4 oz fresh ginger, chopped

·         ½ gal water

·         1 bay leaf

·         ¼ cup salt

·         2 whole star anise

·         2 TBSP peppercorn

·         1 bunch scallion, greens and blubs separated – reserve bulbs for brine and greens for garnish

The Glaze

·         2 TBSP chili crisp

·         2 TBSP butter

·         2 TBSP honey

·         Thinly sliced green onion for garnish

Instructions

1.      Brine the Chicken: Combine all brine ingredients in a stock pot and cook over low heat until salt is dissolved. Remove from heat. Once liquid is cooled, add chicken wings and brine for minimum of 2 hours under refrigeration (do not brine for more than 8 hours).

2.      After desired time, remove chicken wings from brine and pat dry with paper towels.

3.      Preheat grill. Grill chicken wings on low to medium heat, until golden brown and chicken reaches and an internal temperature of 165F.

4.      Prepare the Glaze: Combine all glaze ingredients in a sauce pot and heat until butter is combined and sauce is warm. Place aside. Once wings are cooked, toss them in the chili crisp glaze. Garnish with green onion.

Try this recipe by Chef Pete and let us know how it turns out on Facebook, Instagram, or X. 

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