1. Place the peppercorns on a large sheet pan and, using a heavy-bottomed implement such as a cast iron skillet or a glass mixing bowl (this is what I use since I’m using one anyway), crush the peppercorns until they’re mostly cracked. You don’t have to get every single one, just most of them; takes a few minutes. Rock the bowl/skillet over the peppercorns so the edges can crack them open. Or, use a spice grinder. Pour the cracked pepper into a large mixing bowl.
   
2. To the pepper, add the everything bagel seasoning, baking soda, and paprika. These bagel seasonings are usually salty, so no need to add any more salt. Add the oil until you have something that resembles wet sand. I recommend tasting your seasoning paste/mix now, as this will tell you how heavily to coat your wings – you might not want to use all of it. The paprika is here to balance things out and add a great color. You can’t really add too much of it. 
   
3. Add the wings to the bowl and toss well to fully coat on all sides. Allow the mixture to “marinate” the wings on the counter for 30 minutes. 
   
4. Meanwhile, preheat the oven to 350 degrees F. Adjust the rack to the middle third of the oven. Cover a large baking sheet with parchment paper and arrange the wings in a single layer. Bake for 35 minutes, rotating the pan halfway through. 
   
5. Broil the wings on high for a minute or two at the end, to really get the skin nice and crispy (keep an eye on them). Serve the wings with the sauce (see below).

For the Buttermilk-Chive Dipping Sauce

Combine the saue ingredients in a small bowl, stir to mix well, and serve with the wings.