To prepare the wings, chop off the tips and discard, then chop through the central joint to leave two evenly-sized wing pieces. Mix the marinade ingredients in a bowl and add the chicken wings, turning so they are coated. Cover and chill for 30 minutes, or overnight if you have time.
To make the blue cheese slaw combine the mayo (or crème fraîche), mustard, honey and lemon juice and season. Toss through the shredded vegetables, then crumble in the cheese, add the parsley and stir. Cover and chill for up to 5 hours to allow the flavours to blend.
To cook the wings on a preheated barbecue, spread them out over direct heat for 6-8 minutes, turning at least twice, then give them 10-15 minutes over indirect heat, turning often until burnished and cooked through. If using a conventional oven, spread out on a lined baking tray and cook for about 45 minutes at gas 6, 200C, fan 180C, turning halfway through the cooking time.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.