With the rack in the middle position, preheat the oven to 190°C
(375°F). Line a 30 x 43-cm (12 x 17-inch) baking sheet with
Cut the wings through the joints into 3 pieces. Discard the
Place the chicken pieces in a bowl. Coat them with the oil and
season with salt. Arrange them on the cooling rack so they are
not touching. Bake for 20 minutes, then turn and bake until the
meat pulls easily from the bone, about 20 minutes. Finish by
broiling until the skin is crisp and golden-brown.
In a bowl, whisk the cornstarch, soy sauce, sesame oil, rice
vinegar, water, fresh ginger, garlic, sambal oelek and paprika.
In a large saucepan, bring the water and sugar to a boil. Cook
without stirring until the mixture turns gold. Add the mixture.
Simmer until the caramel has dissolved and has become syrupy.
In a large non-stick skillet over medium-high heat, cook the
chicken in the sauce, turning the pieces until completely
coated and well glazed. Garnish with green onion.
To prevent the wings from becoming soft, serve them on a plate
or platter instead of in a bowl.