Preheat oven to 450F/ 230C.

Separate wings into flats and drumettes.  You can cut off the wing tips if you like, but if you’re like me, just keep them on.

Combine soy sauce, vinegar, sugar, crushed ginger, crushed garlic cloves, Szechuan peppercorns and red chiles together in a bowl and mix well.

In a large frying pan or skillet, add the soy sauce mixture to the pan and cook over medium-high heat for a minute or so until the sauce is bubbling.

Add chicken wings and coat in sauce.  Cook for 5 minutes in the sauce, making sure to evenly cook both sides.

Remove chicken wings from the sauce and transfer to a baking tray.

Cook in the oven for 20-30 minutes or until fully cooked.

After chicken wings are fully cooked (and nice and crispy), make the Kung Pao Sauce to toss them in.  Whisk together 1 tsp of cornstarch into 1 tbsp water and add to sauce along with sesame oil.  Cook over medium-high heat until sauce has thickened.

Turn off heat, add cooked chicken wings to sauce mixture and toss together until everything is evenly coated.

Transfer wings to a plate and garnish with crushed peanuts and chopped scallions on top.