• Heat a small frying pan over a medium high heat and toast the Szechuan peppercorns for a minute or two, then transfer them to a pestle and mortar (or spice grinder) and grind them.
• Combine the ground Szechuan pepper with the remaining spices for the wings in a small bowl.
  
• Place the wings in a large mixing bowl, sprinkle over the spice mix and toss to coat.
  

Air Fryer Cooking Instructions:

• Spray the basket of the air fryer with oil.
  
• Add the seasoned chicken wings to the basket of an air fryer and cook for 20 minutes at 160°C or 320°F, shake them halfway through.
  
• Now is the ideal time to make the sauce (See Further down the recipe)
• Turn up the heat to 200°C or 400°F and cook for another 10 minutes.
  
• Transfer the wings to a bowl, pour over the sauce (see below for the sauce instructions) and toss to coat.
  
• Return to the air fryer and cook for another 3-5 minutes at 200°C or 400°F.
  

Oven Cooking Instructions:

• Arrange the chicken wings "presentation" side down on a baking rack placed on top of a baking tray.

  I like to give the upper sides of the wings a little spray with cooking oil at this point.

  Lining the tray with foil reduces the washing up.
• Cook the wings in the oven for 30 minutes at 130ºC or 250ºF.
• Remove the chicken wings, crank the heat up to 200ºC or 400ºF, flip the wings and return them to the oven for 15 minutes.
• Transfer the wings to a large mixing bowl and pour over the sauce (see below for the sauce instructions) and toss to coat.

  Return the wings to the tray and baking grid, then pop them back into the oven for a final 10-12 minutes. If you have a fan-assisted oven, flipping over to this mode now gives the best results.

For the Sauce:

• Add all of the ingredients for the sauce/glaze to a 15cm or 6" saucepan and bring it to a boil over a medium high heat.

  When the sauce is boiling, reduce the heat to low and keep the glaze warm until the wings are ready to be glazed.