Stewed Chicken Wings with Chestnuts

Cleaning up the pantry yielded several 100-gram bags of ready-to-eat shelled roasted Chinese chestnuts and a really large one I got from Costco. I feel like a squirrel for hoarding so much chestnuts. I can't help it; they are my most favorite thing in the world either for snacking or adding to sweet and savory dishes. Like stewed chicken, Chinese style...so delicious with fried rice.

 Stewed Chicken Wings with Chestnuts
1½ pounds chicken wings, separated
4 tablespoons soy sauce
4 tablespoons light olive oil
1 tablespoon chopped scallions
1 teaspoon finely grated ginger
4 tablespoons rice wine
¾ cup water
½ tablespoon sugar
pinch of freshly ground black pepper
1 cup shelled roasted chestnuts
1 teaspoon cornstarch
1 teaspoon water
1 teaspoon sesame seed oil

• Soak chicken wings in soy sauce for 20 minutes. Drain and reserve soy sauce. 
• Heat a wok, add oil, and fry chicken wings until golden brown. Remove chicken wings to a platter; set aside. 
• Remove all but 2 tablespoons of the oil and add scallions and ginger; stir-fry until fragrant. Add browned chicken wings, reserved soy sauce, rice wine, water, sugar, and ground pepper. Cover and let simmer for 25 minutes. Add chestnuts and cook for another 3 minutes or until sauce is reduced by half. 
• Combine cornstarch, water, and sesame seed oil and add to the stew. Mix well and cook briefly to thicken the sauce. Serve with plain steamed or Chinese-style fried rice.