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.
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.
Recipe courtesy Jeff and Mary Beth Gahimer, chef-owners Barking Dog Cafe, Indianapolis, IN