In a bowl, combine salt, black pepper powder, kitchen king masala or garam masala, turmeric powder, and oil to make the marinade.

Add the chicken wings and drumettes to the marinade and mix well to coat them. Let them marinate for at least 30 minutes or longer if possible.

Preheat your oven to 400°F (200°C).

Lightly coat the marinated chicken pieces with all-purpose flour (maida). This will help create a crispy coating when baking.

Place the coated chicken wings on a baking sheet lined with parchment paper or aluminum foil. Make sure they are not too crowded, allowing them to cook evenly.

Bake the chicken in the preheated oven for about 55-60 minutes or until they are golden brown and crispy. You can flip them halfway through cooking for even browning.

While the chicken is baking, prepare the sauce. In a bowl, mix tomato ketchup, Sriracha sauce, soy sauce, Worcestershire sauce, and oyster sauce.

In a separate small bowl, dissolve the corn starch or arrowroot starch in 1/4 cup of water to create a slurry.

In a pan, heat a teaspoon of oil over medium heat. Add minced garlic and sauté for a minute until fragrant.

Add the prepared sauce mixture to the pan and bring it to a simmer.

Gradually pour in the corn starch slurry while stirring continuously. This will thicken the sauce.

Once the sauce has thickened to your desired consistency, add finely chopped green onions and give it a final stir.

Once the chicken wings are baked and crispy, remove them from the oven.

Place the baked chicken wings in a large mixing bowl.

Pour the prepared sauce over the wings and toss them gently to coat them evenly with the sauce.

Garnish with additional chopped green onions if desired.