||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.