To make the sauce: Heat work or pan until hot and then pour in oil. Add in Sichuan peppercorn and chili pepper and fry for 1 minute.
Lower the heat, then add garlic and ginger. Continue frying for 20-30 seconds or until fragrant. Stir in the rest of the sauce and dissolve cornstarch completely. Carefully add to the pan and cook until the sauce thickens. Set aside.
To make the chicken: place the chicken and buttermilk in a sealable plastic bag, then leave it in the fridge to marinate for 1 hour.
Preheat the air fryer to 360F. Spray with nonstick cooking spray.
Combine flour, salt, and pepper in a shallow dish. Remove the chicken from the buttermilk and pat dry with a paper towel. Dredge in the flour, then place in the air fryer basket. Cook for 20 minutes, and flip. Repeat this process with the remaining chicken wings.
Coat the chicken wings in kung pao sauce, and enjoy.