Rinse wings and pat dry. Transfer to a large bowl and toss with avocado oil and Chinese 5-spice blend until well coated.
Position wings on baking rack in a single layer. Bake for 40 minutes, turning halfway through. Then broil for 4-5 minutes
In a small saucepan over medium-low heat, whisk together hoisin sauce, raspberry jam with preserves, and fresh minced ginger until warm.
Transfer chicken wings to a large bowl. Drizzle wings with sauce, tossing until well coated.
Garnish with sliced green onions and sesame seeds.