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Preheat oven to 400ºF.
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.
Position wings on baking rack in a single layer. Space wings far enough apart so they are not touching.
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.
Transfer chicken wings to a large bowl.
In a small saucepan over medium-low heat, whisk together hoisin sauce, raspberry jam with preserves, and fresh minced ginger until warm.
Drizzle wings with sauce, tossing until well coated.
Serve immediately. Garnish with sliced green onions and sesame seeds.