Pork shoulder is extremely forgiving.
You are looking for an outcome, not a time, and not an absolute temperature. Cook it until it is tender, which indicates the collagen is sufficiently converted to gelatin. That may or may not have happened at a particular temperature, because the conversion process is time dependent, and the rate is temperature sensitive.
Meathead describes testing for this in his comprehensive recipe for smoking pork shoulders:
If there is a bone, use a glove or paper towel to protect your fingers
and wiggle the bone. If it turns easily and comes out of the meat, the
collagens have melted and you are done. If there is no bone, use the
"stick a fork in it method". Insert a fork and try to rotate it 90
degrees. If it turns with only a little torque, you're done. If it's
not done, close the lid and go drink a mint julep for 30 minutes. If
the internal temp hits 195°F but the meat is still not tender, push on
up to 203°F, my new favorite target.
See also:
Marinade
Whether to cook the wings with the marinade, or apply it after cooking depends on your specific recipe or method. The traditional technique for Buffalo style and similar wings is to fry (or bake) the wings sauceless, and then toss them with the sauce after cooking.
The advantage of this method is that you will not burn the sauce (which if it is sweet, can burn easily); the disadvantage is the sauce does not cook onto the wing, and so how well it adheres is down to the thickness of the particular sauce you are using.
The other traditional method, more often used for grilled wings or baked wings is to cook the wings until they are mostly done, then baste them with the sauce for the final part of the cooking. The advantage of this is that the sauce will not burn, and is baked on to the wing. The disadvantage, of course, is that it is more work.
Adherence
There is no simple answer to getting the sauce to stick to the wings. The biggest influencer is the thickness of viscosity of the sauce recipe itself, so that it sticks of its own volition.
Tenderness
There are many methods that result in tender meat but crispy skin. Perhaps the three most common are:
Baking. Baking is relatively slow, and so makes it easier to cook them without overcooking. Alton Brown, for example, recommends 40 minutes (with one flip) at 425 F / 220 C.
Deep Frying. Deep frying can cook them through and render the skin very crispy, but is very fast, so it is harder to prevent overcooking, and more sensitive to size variation among the wings. The Food Network recommends 375 F / 190 C for about 15 minutes.
Steaming (or otherwise par-cooking) the wings to cook them through and render the excess fat under the skin, then crisping them with another method. This is most often done when doing a grill (in the sense of a charcoal grill) to finish. Serious Eats uses this method solely on the grill, initially cooking on the cool side of the grill to cook through, and then searing on the hot side to crisp up.
Rack
Whether to use a rack depends on the cooking method; it only is applicable to oven baking, where it is a good idea.
Oil
Oil is not usually required for chicken wings, which have a great deal of fat under the skin. Normally the challenge is rendering that fat.
Best Answer
Brown the lamb on the stove top, or high temp oven. Then, braise rather than roasting. That means 2/3-3/4 of the pan is filled with liquid after you put the lamb in first. For flavorful liquids, consider beef, chicken or veg stock. In Malaysia I see a lot of grape juice substitutions for wine in traditional Italian recipes that call for braising. But I would dilute it, so it's not overly sweet. Perhaps some tomato juice would work as well.