Add Szechuan and black peppercorns into a mortar and grind until you have a find powder.
Pat chicken wings dry and then toss in avocado oil.
Season with kosher salt and 1 teaspoon of the Szechuan and black pepper powder. Mix until well combined.
Dust chicken wings with potato starch making sure all sides are coated.
Oven method: preheat oven to 450F. Line a baking sheet with parchment paper. Add the chicken wings to baking sheet in a single layer, Roast for 20 minutes, flip and roast for an additional 10-12 minutes or until chicken wings are cooked through and golden brown.
Frying method: preheat a large skillet over medium heat. Add in enough oil to cover the bottom of the skillet with 1/4 inch height. Once heated, add the chicken into the skillet but don't overcrowd the skillet. Cook in batches if you need to. Fry for 12-15 minutes flipping halfway through.
Air Fryer method: add chicken wings to air fryer basket, cook at 375F for 20 minutes shaking halfway through, afterwards turn air fryer up to 400F and cook for an additional 5 minutes.
Once cooked add chicken wings to a bowl and toss with 1 tablespoon seasoning salt. You can add more if you want. Serve with lime wedges.
Add ingredients into a small bowl and mix until well combined. Set aside until ready to use.