32 chicken wingettes
½ cup freshly-squeezed lime juice
3 Tbsp honey
Cornmeal
Poultry shake
3 eggs, beaten
¼ cup chipotle hot sauce
5 cloves garlic, smashed and minced
4–5 drops red food coloring
Oil for deep frying
Dip chicken in beaten eggs. Season liberally with poultry shake.
Dredge chicken in cornmeal. Let rest 2–3 minutes.
2–3 minutes
Deep fry in batches at 350°F (175°C) for 11–12 minutes. Drain on a cooling rack.
11–12 minutes
Meanwhile, combine remaining ingredients in a large nonreactive bowl. Add wings and toss to coat. Serve warm.