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Heat the oven to 180C (160C fan)/350F/gas 4, and line two baking trays with greaseproof paper.
In a large bowl, stir the garlic, ginger, sesame oil, soy sauce, rice wine, maple syrup and chilli sauce until well combined.
Add the chicken wings, toss to coat, then cover and refrigerate for at least an hour, or overnight.
Meanwhile, make the ketchup.
Put the plums, onion, star anise, cinnamon, garlic, ginger, sugar, vinegar and soy sauce in a large saucepan on a medium-high heat, and cook, stirring occasionally, for 10 minutes, until soft.
Add the five-spice and simmer, stirring frequently, for 20-25 minutes, until the mix thickens.
Fish out and discard the star anise and cinnamon, then puree the sauce with a stick blender until smooth and transfer to a serving bowl (or decant into a sterilised jar or bottle, seal and store in the fridge, where it will keep for three months).
Transfer the wings to the lined trays and bake for 40-45 minutes, turning once halfway, until cooked through and nicely golden brown.
Transfer to a serving dish, sprinkle over the spring onions, chilli and toasted sesame seeds, then serve with the ketchup.