a. Place peppercorns in the center of a large-rimmed baking sheet. Crush peppercorns with bottom of a saucepan, working a few peppercorns at a time and pressing down firmly until you can hear the crunch of the peppercorns breaking apart. Transfer to a large bowl.
b. Cover sheet you just used with a double layer of foil; set aside.
c. Add salt, coriander, cumin, garam masala, baking soda, and sugar to bowl with peppercorns and mix with your hands to make sure all spices are intermingles.
d. Add chicken wings and oil and toss with your hands until wings are evenly coated.
e. Arrange wings on prepared sheet, spacing evenly apart. Chill, uncovered, at least 1 hour and up to 1 day.
f. Remove wings from refrigerator and let sit until they've lost the chill of the fridge and are as close to room temperature as possible, at least 15 minutes. Meanwhile, place racks in the top third and center of oven; preheat to 425. You're going to bake and then broil the wings so they get extra crispy. (If your broiler is in a drawer beneath your oven, ignore the part about the top rack).