Rinse the chicken drumettes and pat dry with a kitchen towel. Set aside.
In a bowl, mix together the rest of the ingredients. Taste and make the necessary adjustments to suit you before adding the chicken.
Add the chicken to the marinade. Mix well. Transfer to a covered container, snap on the lid and keep in the fridge overnight. Twenty-four hours should yield even tastier fried chicken drumettes.
Drain the chicken.
Heat enough cooking oil to reach a depth of three inches. Fry the chicken drumettes in batches of six or eight to keep the cooking time short and to achieve optimal results. Fry over medium heat for about three minutes then turn up the heat to high and cook for another minute or two or until golden and crisp outside.
Serving suggestion: Drizzle mustard, honey and chili sauce on a plate, arrange the fried chicken drumettes, sprinkle with parsley and serve.