Place Sichuan peppercorns (discard any black seeds) in a frying pan and toast over low heat until fragrant. Let cool, and then crush to a coarse texture.

In a small bowl, stir together soy sauce, toasted Sichuan peppercorns, Chinkiang vinegar, Shaoxing rice wine (if using), red chili flakes, ginger, honey, and toasted sesame oil. (Keep 2 tbsp of marinade separate for using as a sauce later on the cooked chicken wings)

Marinade the chicken wings well. Cover and refrigerate for at least a couple of hours, or overnight.

When ready to bake, preheat oven to 400F.

Line a baking pan or broiler pan with parchment paper, and place the chicken wings on top (keep any leftover marinade for basting later). Bake in the oven for 35-40 minutes - flipping the wings over twice and basting each time - until chicken wings turn crispy & golden.

Drizzle the reserved 2 tbsp of sauce over the cooked chicken wings and serve. [Alternatively, you can thicken the sauce by heating it in a small pot while the wings are roasting. First, mix 2 tsp of cornstarch with 1 tsp water. Then bring the sauce to a simmer, add in the cornstarch mixture, stir, and let simmer until you reach the desired consistency.]