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Recipe from: Bobby Flay
Toss his Buffalo chicken wings in this sauce or use as dip for other fried items.
½ 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 unsalted butter
Bring the vinegar, chipotle purée, 2 tablespoons chili powder and New Mexico chili powder to a simmer in
Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth.