Wash the chicken, then pat dry with paper towels. Using a sharp knife, cut through the joints of the wings so you end up with three pieces. Discard the small wing "tip" (or save them for making stock). Place the other pieces on a large baking tray lined with baking paper.
To prepare the marinade, mix the hoisin sauce, maple syrup or honey, garlic, ginger and sesame oil in a small bowl until combined. Pour the marinade over the chicken and, using clean hands, gently mix until the chicken is coated. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours, or preferably overnight to allow the flavours to soak and develop. Toss halfway through.
Preheat the oven to 200°C. Bake the chicken pieces for 45–50 minutes, turning the wings after 20–25 minutes. Toss regularly during the last 15 minutes of cooking, as the sauce will caramelise and form a glaze over the chicken.