Damned Rodan's Buffalo Scorpion Wings

What You Need (for ten pieces):
For sauce:

• 1 tbsp butter, melted
• 1 tbsp honey
• 1/4 tsp coarse black pepper
• 1/4 tsp salt
• 1/2 cup hot sauce (Frank's, Texas Pete, Tabasco, etc.)
• 1/4 to 3/4 tsp scorpion pepper sauce (Tropical Pepper Co.'s is good, though not as hot as some; adjust amount to desired heat level)

For chicken:

• 10 wing pieces (I prefer all drummies to flats)
• 1 tbsp olive oil
• 1/2 cup flour
• 1/4 tsp salt
• 1/4 tsp coarse black pepper
• 1/4 tsp garlic salt
• 1/4 tsp lemon pepper

What You Do:

1. Preheat oven to 250°. While waiting, thoroughly mix the ingredients for the sauce and set aside.
2. Drizzle the wings with the olive oil and rub to coat evenly. Pour the flour, salt, pepper, garlic salt, and lemon pepper into a lunch-size paper bag. Dump the wings into the bag, close securely, and shake vigorously until the wings are evenly coated.
3. Place a wire rack in your baking tray and give it a good shot of cooking spray. Arrange the wings on the rack so air will circulate beneath the chicken. Bake at 250° for 30 minutes.
4. Crank up the oven temperature to 450° and bake for 40 minutes. You may want to turn the wings about halfway through. These will be good and crispy.
5. Just before the wings are done, pour the sauce into a saucepan and bring to a boil. Then drop each wing piece into the boiling sauce (two or three at a time is okay) for about a minute, turning with tongs every few seconds. Boiling the sauce allows the sugar in the honey to bond the sauce to the wings.
6. Place the dead bird on a plate, devour, and holler.