Combine the fennel seeds, cumin seeds, pink peppercorn, sea salt, pepper, sesame seeds, and garlic in a mortar. Crush with a pestle until well combined.
Transfer spice mixture to a small bowl and mix in the vinegar and olive oil.
Rub marinade over all chicken wings and place in refrigerator for at least 1 hour or overnight.
Heat oven to 500°F. Cover a 11x17 baking sheet with parchment paper.
Place pistachios in a food processor and blend until a coarse mixture forms.
Individually place each chicken wing in the pistachios and coat thoroughly.
Transfer wings to the prepared baking sheet and cook for 15 minutes until pistachios are golden brown.