Special equipment: a deep-fryer and twelve 10-inch bamboo skewers
For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside.
For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.)
Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three.
Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
Serve the corn dogs with the dipping sauce.