Sweet Spicy Chicken Wings

My 17-year old son and friends arranged a spontaneous BBQ recently, pooling all their spare change, and heading to the supermarket to buy the cheapest meat they could find. I was entrusted with marinading their purchase - scrawny chicken wings that were so poorly plucked that I was surprised they didn't fly off the kitchen counter themselves - and admit I had to avert my eyes as I did so. (You'll pay more for Meatland's premium quality chicken, but you'll get what you pay for, and that's the cleanest, feather-free chicken in town.) I managed to keep a handful of picky teenage boys happy with this amazingly simple marinade, which perfectly glazes the chicken skin, and is equally good served hot or cold. See notes for a favorite Asian-inspired alternative and oven-bake or BBQ with chicken pieces of your choice.

1 kg chicken wings or drumsticks 1/4 cup honey 1/4 cup ketchup 1/4 cup French mustard Sesame seed/spring onion to garnish 1: Mix honey, ketchup and mustard together - you can mix more but make sure it's equal quantities - and marinate chicken for a minimum of 1 hour and up to 6 hours. 2: BBQ or oven-bake at 180 C for approximately 40 minutes for wings and 1 hour for drumsticks till done. 3: Sprinkle over sesame seed and chopped spring onion to garnish and serve warm or at room temperature. COOK'S NOTES: As an alternative and most delicious Asian version to this, you can combine equal quantities of honey, soya sauce, lemon juice, canola oil, 1 teaspoon of crushed garlic, and a pinch of dried chili flakes.You can use whole chicken pieces but increase cooking time. Any mustard could replace French but French has a nice kick to it.