1: First brine the chicken. In a large bowl, whisk the salt into the water to dissolve and add the peppercorns and bay leaves. Immerse the chicken wings in the brine and place in the fridge overnight. Remove the wings from the brine and pat dry with kitchen paper.

2: To make the Korean-style glaze, put all the ingredients into a pan on the hob, bring to a simmer and cook for about 5 minutes, then take off the heat. For the honey soy glaze, whisk all the ingredients together in a bowl and set aside. For the mustard and maple glaze, melt the butter together with the cider vinegar, mustard and maple syrup in a pan over a low heat. Stir to combine; keep warm.

3: Place the chicken wings on a hot barbecue and cook for 10–12 minutes until slightly browned on each side, turning at least once. Now glaze each third of the wings with one of the glazes. Cook for a further minute or so, then turn and glaze the other side. Cook, turn and glaze the wings for another 3–4 minutes until slightly charred.

4: Remove the chicken wings from the barbecue and place them on a warmed tray. Brush generously with extra glaze and leave to rest for a minute or so. Meanwhile, finely shred the spring onions.

5: Garnish the Korean-style chicken wings with the black sesame seeds and shredded spring onion. Sprinkle the honey soy glazed wings with toasted sesame seeds. (Leave the maple and mustard glazed chicken wings plain.) Let everyone help themselves.