Preheat oven to 400°F (200°C). Put parchment paper on a baking sheet.

Put the Szechuan peppercorns in a pan on medium heat. Cook for 2-3 minutes, shaking the pan sometimes, until they smell good.

Let the peppercorns cool down a bit. Then, grind them up using a spice grinder or a mortar and pestle.

In a big bowl, mix the ground Szechuan peppercorns, cumin, garlic powder, onion powder, salt, and black pepper. Put the chicken wings in the bowl and mix them around until they're all covered in the spices.

Put the wings on the baking sheet in a single layer. Bake them for 35-40 minutes. Flip them over halfway through. They're done when they're brown and the inside temperature is 165°F (74°C).

While the wings are baking, make the sauce. In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, and chili flakes (if you're using them).

When the wings are done, take them out of the oven. Put them in a clean bowl and pour the sauce on top. Mix them up until they're all covered in sauce.

Garnish with chopped green onions on top and serve immediately.