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Step 1
Combine the soy sauce and ginger garlic paste in a large zip-top bag. Add the chicken, seal the bag, then shake and squeeze until coated well. Place in the refrigerator to marinate for at least 2 hours, or overnight.
Step 2
Preheat the oven to 400 F degrees. Line a large baking sheet with aluminum foil wrap (or parchment paper) and top with a wire cooling rack. Arrange the marinated wings in a single layer on the rack. Bake in preheated oven for 25-30 minutes, or until cooked through and crispy. You can baste the chicken with the marinade once during the baking process.
Step 3
Meanwhile, make the sauce while the chicken is baking. Heat the oil in a saute pan over very low heat. Add the sliced garlic and green chilies. Fry for 2 minutes, or until fragrant. Stir in the garam masala, soy sauce, chili sauce, and ketchup.
Step 4
In a small cup, whisk together the pineapple or orange juice with cornstarch, until smooth. Add it to the pan while whisking continuously. Once the sauce thickens and has a good consistency, turn off the heat. Taste and add salt, as needed.
Step 5
Add the ground pepper and green onions.
Step 6
Add the cooked chicken to the pan while the sauce is still hot and toss well.
Step 7
Serve immediately, sprinkled with chopped cilantro.