Wash the chicken wings and season with salt and pepper. Let it marinate for 30 minutes. Pat dry with a paper towel and coat with potato starch in a plastic bag.

Heat grape seed oil in a pan and place the coated chicken wings with some space between them. Cover and cook on low heat for 15 minutes, then flip and cook for another 5 minutes.

Remove the chicken from the pan and place it on a rack to drain excess oil.

In a deep pan or wok, combine rice wine, honey, and soy sauce. Heat over medium heat.

Bring the sauce to a boil until large bubbles form.

Add the chicken to the sauce and mix well until you hear a sizzling sound.

Add chopped nuts, mix, and turn off the heat immediately.