Make Asian Chicken Wings:

1. Preheat oven to 400ºF.
2. Rinse wings and drumettes and pat dry. Transfer chicken to a large bowl and toss with avocado oil and chinese 5-spice blend until well coated.
3. Position wings on baking rack {or baking sheet if your like me and don’t have a rack yet} in a single layer. Space wings far enough apart so they are not touching.
4. Bake for 20 minutes, turn the chicken wings over to the other side and bake an additional 20 minutes.  Remove wings from oven.  Turn broiler on. Place wings on broiler for 4-5 minutes until slightly browned.
5. Transfer chicken wings to a large bowl.

Air Fryer Version: 

1. Rinse wings and drumettes and pat dry. Transfer chicken to a large bowl and toss with avocado oil and chinese 5-spice blend until well coated.
2. Place chicken wings on air fryer basket, evenly spaced so they aren’t crowded. Cook for 8 minutes. Flip then cook an additional 8 minutes of the other side. (or until chicken wings are crispy and golden)
3. Transfer chicken wings to a large bowl.

Raspberry Hoisin Glaze:

1. In a small saucepan over medium-low heat, whisk together hoisin sauce, raspberry jam with preserves, and fresh minced ginger until warm.
2. Drizzle wings with sauce, tossing until well coated.
3. Serve immediately. Garnish with sliced green onions and sesame seeds.