Once you have split wings and discarded tips place in a large bowl.
Mix together 1/4 tsp of salt and 2 tsp of garlic granules, scatter over wings and then toss to distribute over wings evenly.
Let wings sit for 15 mins to get to room temperature.
Whisk together egg and buttermilk in a medium-sized bowl and set aside.
Combine flour, Chinese five spice, coriander, black pepper and the balance of the salt and garlic and whisk thoroughly.
Scatter flour mixture into a shallow bowl.
Create a production line - first the egg mixture, then the flour mixture and then a cooking tray lined with parchment paper.
Coat each wing piece with the egg mixture, then follow with a coat of the flour mixture covering all sides, then pat to make sure the flour adheres to it.
Place coated wing piece on parchment paper and repeat until all are done.
Place in a preheated oven at 425 until golden and crispy - approx. 20-30 mins. Turn after approx. 10- 15 mins.
While wings are cooking, place plum glaze ingredients into a small saucepan on high heat and stir until it reduces and thickens.
Allow glaze to cool a little before transferring to blender.
Blend until glaze is smooth.
Place cooked wings in a large bowl and drizzle half of the glaze on top and toss to coat wings, add more glaze as needed and serve immediately.