Place chicken wings in a plastic bag. Add 1/2 teaspoon Sichuan Pepper Sea Salt, 1/2 teaspoon Spicy Sichuan Seasoning and garlic. Seal the bag and shake to mix well. Drizzle oil on the chicken wings. Seal bag again and gently toss the bag to coat all the wings with oil. Marinate in room temperature for 15 minutes or up to 30 minutes in fridge.

Preheat oven to 220 degrees C (430F).

Place mushroom in a baking pan, stem side down, slightly season with Sichuan Pepper Sea Salt and Spicy Sichuan Seasoning. Place a grilling sheet on top of baking pan, line up chicken wings on top of mushrooms. Slide baking pan in the bottom level in the oven, grilling rack in the middle level in the oven. In this way, the juice and grease drilling from chicken wings will land on the mushrooms to keep them moist and flavorful.

Bake for around 25 minutes, until chicken wings are cooked through and crispy outside, and the mushroom turns dark brown. After 10 minutes during baking, flip wings and mushroom once.

Transfer chicken wings and mushroom in a plate, garnish with green onion and sesame, serve while warm.