In a large bowl combine the stock, sugar, fish sauce, vinegar, cornflour and paprika. Set aside.
In a hot wok or frying pan add the oil, garlic and chillies. Stir fry over high heat until the garlic turns slightly golden, about 4 minutes. Add the stock mixture and stir until it boils and is reduced to about 300ml, about 10 to 15 minutes. Keep warm.
Place the chicken wings in a 25x38cm baking dish and roast, uncovered, in the preheated oven for 60 to 70 minutes (until browned and crisp). Turn occasionally. Drain off the fat. With a slotted spoon, transfer the wings to a serving plate and pour the garlic sauce mixture over them, mixing well. Garnish with red pepper strips if desired.