In a small pot, combine the plum preserves, chicken stock, tamari, ginger, garlic, hot sauce, Szechuan pepper and sesame oil. Simmer to thicken, then remove the ginger slices and set pot aside.
Smoke chicken wings at 325, according to your smoker’s instructions, for about 60 minutes or until the skin is tight and the chicken is fully cooked through.
Place the cooked chicken wings in a large mixing bowl, pour sauce over. Place chicken wings in a large mixing bowl and pour hot plum sauce over the top. Stir or toss to coat.
To serve, top with sesame seeds and scallion.