Chipotle Chicken Wings

1 (15-ounce) can tomato sauce
2 tablespoons butter, melted
1/2 cup honey
1/4 cup chipotle pepper (look in Mexican aisle at market)
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

Add first seven ingredients to a blender and puree. Then heat in a small saucepan over medium heat. Bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.

Cut wings in half at joint, if desired.

Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.

If you have a deep fryer use it. If not, follow the next steps. 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.