Wash chicken drumsticks and wings under running water, pat dry, and make small cuts. Marinate with 2 tbsp olive oil, 1 tsp salt, and a pinch of ground pepper. Refrigerate for 30 minutes.

Prepare the sauce by mixing 2 tbsp sugar, 4 tbsp minced garlic, 3 tbsp water, 1.5 tbsp vinegar, 1 tbsp soy sauce, 75g corn syrup, and 1/2 tsp salt. Stir until sugar dissolves.

Heat a pan and cook the chicken on high heat for 5 minutes, flipping occasionally. Reduce to medium-low heat, cover, and cook for 9–10 minutes.

In another pan, heat the sauce on medium heat for 1 minute. Reduce to low heat, add minced garlic, and stir for 20 seconds before turning off the heat.