Cut off and discard the wing tips.

Separate each wing at the joint.

At the drumstick joint, use a small knife to separate bones and push the meat to the tip.

Remove the smaller bone and discard.

In a large bowl, mix hoisin sauce, plum sauce, soy sauce, cider vinegar, dry sherry, honey, minced green onions, and minced garlic.

Add the chicken wings to the bowl and coat them well with the sauce.

Refrigerate the coated chicken for at least 24 hours.

Preheat the oven to 375 degrees Fahrenheit.

Line a baking pan with foil and place a rack over the foil, coating the rack with cooking spray.

Drain the chicken, reserving the liquid.

Place the chicken on the rack and roast for 30 minutes.

Baste the wings, turn them, and return to the oven for an additional 30 minutes.