1. Place the peppercorns on a large sheet pan and, using a heavy-bottomed implement such as a cast iron skillet or a pyrex mixing bowl (this is what I use since I’m using it anyway), crush the peppercorns until they’re mostly cracked. You don’t have to get every single one, just most of them. Rock the bowl/skillet over the peppercorns so the edges can crack them open. Pour the cracked pepper into a large mixing bowl.
2. To the pepper, add the brown sugar, chili powder, baking soda, and salt. Add the oil until you have something that resembles very wet sand. Taste it with your finger for seasoning, and add more salt if you think it needs it. 
3. Add the wings to the bowl and toss well to fully coat on all sides (see note below). 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. Arrange the peppers, if using, all around the wings. Bake for 35 minutes, rotating the pan halfway through. 
5. Broil on high for a minute or two at the end, to get the skin nice and crispy. If things already look really good – browned and cooked – you can skip this step. Just watch out and be sure the sugar doesn’t burn. Serve the wings with the sauce (see below).

 For the Buttermilk-Chive Dipping Sauce

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