Miso Mustard Chicken Wings

The basic procedure for these wings I got from Alton Brown but the sauce is original.  Since you can steam them in advance, and roast them later, these are great for entertaining.  If you are gonna steam them in advance though, keep them wrapped in the fridge and then unwrap them and put them on the cooling rack to dry off an hour before roasting, don't store them unwrapped or they'll get too dry.

1 dozen chicken wings
2 tbsp dijon mustard
3 tbsp white (shiro) miso paste
1 1/2 tbsp honey
4 tbsp butter, melted
juice of 1/2 lemon
white pepper
kosher salt

1.  Cut off the tips of the wings, discard, and separate the wings at the joint. Lightly sprinkle the wings with salt.
2. Place the wings in a steamer basket in a single layer and place the basket over an inch of boiling water.  Steam the wings for 10 minutes.
3. Place on a cooling rack on a baking sheet. Move to the fridge for at least an hour to dry off the skin.
4. Preheat oven to 450. Roast the wings on the cooling rack on the baking sheet for 40 minutes or until the wings are golden brown and crispy, turning them halfway.
5. While the wings are roasting, whisk the mustard, miso, honey, and lemon juice together. drizzle in the melted butter while whisking. season with white pepper to taste.
6. As soon as the wings are done, toss in the sauce and serve immediately.