In a bowl, combine the chicken wings with rice wine, minced garlic, grated ginger, salt, and black pepper. Let marinate for about 30 minutes.
After marinating, lightly dredge each wing in potato starch, shaking off any excess.
Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry the wings in batches for about 5-6 minutes until they are pale golden.
Place the double-fried wings into a large bowl. Pour the sauce over the wings and toss gently until evenly coated. Garnish with toasted sesame seeds and sliced green onions.