In a medium bowl, whisk together low-sodium soy sauce, white vinegar, brown sugar, and sweet dark soy. Add smashed garlic cloves, bay leaves, and crushed black peppercorns, stirring until the sugar dissolves.

Pat split chicken wings dry and place them in a resealable plastic bag. Pour the marinade over the wings, seal the bag, and refrigerate for at least 2 hours or preferably overnight.

Preheat air fryer to 400°F (200°C). Remove wings from marinade, shaking off excess liquid. Arrange wings in a single layer in the air fryer basket and air fry for about 25 minutes, flipping halfway.

For grilled flavor, transfer wings to a medium-low preheated grill and grill for about 40 minutes, turning occasionally until crispy and well-charred.

Let wings rest for a few minutes after cooking. Serve hot with garlic rice or a tangy dipping sauce.