Preheat the oven to 475 degrees.
Bring 8 cups of water to a boil in a large pan. While you're waiting for the water to boil, using a very sharp knife or kitchen shears ( hint hint use the shears if you have them -- makes it a lot easier! ), remove the "tips" of the wings and discard them, and then separate the drummies from the flats by cutting directly through the joint.
Add the newly separated chicken wings to the boiling water, and boil for 10 minutes.
Drain the wings, and let rest until cool enough to handle.
Remove the skin from the wings. Expect this step to take at least 15 to 30 minutes, depending on how surly your wings are feeling that day.
Pat the skinless wings dry.
In a bowl large enough to hold all of the wings, mix half of the melted butter with half of the Valentina ( 1 tablespoon of melted butter, ½ cup of Valentina ), and toss the wings in that sauce. Discard any remaining sauce.
Line a baking tray with parchment paper ( or foil ), and set a wire rack on top. Spray the rack with cooking spray.
Arrange the wings on the rack, and spray them with cooking spray.
Bake for 7 minutes. Flip all of the wings, and bake for another 3 minutes, then turn your oven to "Broil" ( high, if that option is available).
Broil for 4 minutes, then remove the wings from the oven.
Mix up a second batch of sauce in a clean bowl, by mixing the rest of the Valentina ( ½ cup ) with the rest of the melted butter ( 1 Tablespoon ).
Toss the cooked wings in the second batch of sauce, and serve!