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1/2 cup red wine vinegar
2 Tablespoon Chipotle Chiles in Adobo -- pureed
1 Tablespoon New Mexico Chili Powder
1 Tablespoon Dijon Mustard
1 teaspoon salt
1 Tablespoon honey
1 stick butter (unsalted)
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat.
Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth.
Recipe Notes:
Toss his Buffalo chicken wings in this sauce or use as dip for other fried items.
2 Tablespoon Chipotle Chiles in Adobo -- pureed
1 Tablespoon New Mexico Chili Powder
1 Tablespoon Dijon Mustard
1 teaspoon salt
1 Tablespoon honey
1 stick butter (unsalted)
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat.
Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth.
Recipe Notes:
Toss his Buffalo chicken wings in this sauce or use as dip for other fried items.
