| Step 1 |
In a mixing bowl, toss the chicken wings with the flour, salt and pepper until completely coated. |
| Step 2 |
Preheat the oven to 400°F (205°C) and line a baking tray with parchment paper. |
| Step 3 |
Place the pork shoulder in the slow cooker. |
| Step 4 |
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. |
| Step 5 |
Transfer the wing sauce to a blender and blitz until smooth. |
| Step 6 |
Remove the wings from the oven, transfer them into a mixing bowl and toss them with the wings sauce. |
| Step 7 |
Serve with a cheese dip and celery sticks. |
