2 tsp. Black Peppercorns
1 tsp. Ground Turmeric
1 tsp. Sugar
3½ tsp. Kosher Salt
4 lb. Chicken Wings, patted dry
1 3" piece Ginger, peeled, finely grated
4 Garlic Cloves, finely grated
2 Tbsp. Vegetable Oil
Lemon Wedges, for serving
Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.
Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.
Place baking sheet with chicken wings in a cold oven; preheat oven to 425°. Bake wings until golden brown and foil is stained with turmeric, 30–35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30–40 minutes.
Transfer wings to a platter and serve with lemon wedges alongside for squeezing over.