Rinse 16 chicken wings under water and pat dry. Optionally, soak in water or milk for 1 hour to remove any odor.

Marinate the chicken wings with 1/2 tsp salt, 1 tbsp mirin, and 3 dashes of black pepper. Mix well.

Slice 3 cloves of garlic and finely chop 1 green chili. Adjust the chili based on your spice preference.

Crush 5-6 almonds or peanuts using a mortar and pestle or a knife.

Prepare the sauce by mixing 4 tbsp soy sauce, 2 tbsp cooking wine, 2 tbsp sugar, 2 tbsp corn syrup, and 4 tbsp water.

Heat 1 tbsp cooking oil in a pan over medium heat. Sear the chicken wings until golden brown on the outside.

Cover the pan with a lid and reduce the heat to medium-low. Cook until the chicken is fully cooked inside.

Add the sliced garlic and chopped chili to the pan. Stir-fry until the garlic is fragrant and lightly golden.

Pour the prepared sauce into the pan. Simmer over medium-low heat until the sauce thickens and coats the chicken.