|In a mixing bowl, toss the chicken wings with the flour, salt and pepper until completely coated.
|Preheat the oven to 400°F (205°C) and line a baking tray with parchment paper.
|Place the pork shoulder in the slow cooker.
|In a saucepan over a low flame, melt the butter and add the hot sauce, garlic, habanero peppers (drained,) honey and paprika. Bring to a boil.
|Transfer the wing sauce to a blender and blitz until smooth.
|Remove the wings from the oven, transfer them into a mixing bowl and toss them with the wings sauce.
|Serve with a cheese dip and celery sticks.