1. In a small bowl combine all of the ingredients for the citrus five spice and put to one side until needed. In another small bowl whisk together the ginger, garlic, rice wine, soy sauce, honey, yellow bean paste and 1 tablespoon of the citrus five spice (you can keep the rest of the five spice in a jar). Pour the wings into a resealable plastic food storage bag and pour the marinade mixture over them. Seal the bag and squeeze it to coat the wings evenly. Refrigerate for at least 3 hours.
2. Preheat the oven to 190°C. Line a baking sheet with a rack and spray it lightly with cooking spray. Remove the wings from the marinade, shake off any excess and spread them evenly on the rack. Bake until golden brown and cooked through, this will take about 25 minutes and remove them from the oven.
3. Put the leftover marinade into a pan and reduce it to make a dipping sauce. In a wok, shallow fry the chicken in 1 centimetre of oil for 30 seconds on each side. Put the wings in a bowl and dust them with some of the citrus five spice and toss it together. Transfer them onto a serving platter and sprinkle the spring onions over the top and serve warm.