The wing sauce would be good for chicken on the grill
Sweet-and-Spicy Chipotle Chicken Wings From Southern Living
(15-ounce) can tomato sauce
2 tablespoons butter
1/2 cup honey
1/4 cup chipotle-flavored hot sauce
1 tablespoon grated lime rind (about 3 limes)
3 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
4 to 5 pounds chicken wings
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
Peanut or vegetable oil
Heat tomato sauce and butter in a small saucepan over medium heat, stirring until butter melts. Stir in honey and next 4 ingredients, and bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.Cut off wingtips, and discard. Cut wings in half at joint, if desired.Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
Yield: Makes 4 to 6 servings
Southern Living, AUGUST 2004
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