With the rack in the centre position, preheat the oven to 190 °C (375 °F). Line a 43 x 30 cm (17 x 12 in.) baking sheet with aluminum foil.
When preparing the wings, you will notice they have two joints. Use a chef’s knife to cut the two joints. You will get three pieces from each wing. Discard the small pointed end where there is no meat.
In a bowl, combine chicken and oil. Season with salt. Place wings separately on the baking sheet. Bake for about 20 minutes on each side, or until meat falls easily off the bone. Finish baking under the broiler until wings are golden brown and crispy.
In the meantime, in a bowl using a whisk, mix cornstarch, soy sauce, rice vinegar, water, sesame oil, ginger, garlic, sambal oelek and paprika. Set aside.
In a large saucepan, bring water and sugar to a boil. Cook without stirring until the mixture is a deep amber colour. Add the soy sauce mixture. Beware of splattering. Simmer until the caramel is completely dissolved and the sauce is syrupy.
In a large non-stick skillet over high heat, cook the chicken wings with the sauce until the chicken is well coated. Sprinkle with green onion. Do not stack the wings when serving to prevent them from becoming too soggy.
This recipe is from Ricardo’s book "Meals for Every Occasion," available in bookstores.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.