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["In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.", "Using kitchen shears or a knife, separate the wings at the joint.", "Reserve the drumette, saving the wing for homemade chicken stock, if desired.", "Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump ""lollipop"" of chicken at the bottom.", "Repeat with the remaining drumettes.", "Place the honey and chopped chipotles in a bowl and whisk together.", "Fry the ""lollipops"" in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches.", "Drain on a paper towel.", "Place the fried ""lollipops"" on a platter, bone up, and drizzle the honey-chipotle sauce over the top.", "Sprinkle with sea salt and serve with lime wedges.", "This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.", "The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results."]
