Separate 4 lbs chicken wings into drumettes and wings and pat them dry with a paper towel. Add wings to a large bowl while you make the seasoning mix.
Crush 2 tbsp whole black peppercorns with the bottom. Put them in a Ziploc bag and crush them with the bottom of a heavy-bottom pan or mason jar.
Add crushed peppercorns, 2 tbsp kosher salt, 2 tbsp baking powder, 2 tsp coriander, 2 tsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, and 1/2 tsp cayenne into a bowl and mix together.
Toss seasoning mix with chicken wings in the big bowl, covering wings completely in seasoning.
Transfer chicken wings to a baking sheet with a wire rack or lined baking sheet.
Allow chicken wings to marinate for at least one hour (and up to 24 hours) uncovered in the fridge.
Preheat oven to 400 degrees.
Cook chicken wings in oven for 30 minutes or until the internal temperature reaches 165 degrees. If you didn't use a wire rack, flip your wings halfway through the cooking process.
Allow the wings to cool and serve. You can garnish them with fresh cilantro and serve with lime.