Add the wings to a large bowl and rub with your seasonings (smoked paprika, cayenne, salt, and pepper).
Heat a Dutch Oven or large pot to medium-high heat and add 1 tablespoon olive oil.
Add the spice-rubbed chicken wings until golden, turning occasionally, about 10 minutes. You may need to do this in batches.
Add the dried chilies and garlic. Cook, stirring, for one minute, until you can smell the wonderful garlic.
In a mixing bowl, whisk together the Karo® Syrup, vinegar, soy sauce , fish sauce, and Sriracha.
Pour over the wings and stir.
Cover and simmer for 10 minutes.
Remove the cover and cook over medium-high heat, stirring occasionally, until the chicken wings are cooked through and the sauce has reduced to a sticky glaze, about 10 minutes. You can remove the wings if needed to help the sticky sauce reduce more quickly. It will also thicken as it cools. Just pour it over the wings when serving.
Cool slightly and enjoy! Garnish with spicy chili flakes and chopped green onion if desired.