Sticky and Hot Chipotle Maple Chicken Wings

So, a little junk food indulgence here, but that's ok once in a while, right? It's the holidays after all.  If you can't go calorie commando this time of year, when can you?  These crispy fried chicken wings coated in a thick sticky sweet and blazingly hot sauce was the perfect pub food treat that I was craving!  They would also serve as great little appetizers for a seasonal cocktail party or make 'um by the boat load for Sunday football parties. 

Sticky and Hot Chipotle Maple Chicken Wings
whole chicken wings
canola oil
flour
salt
4 chipotle chilis in adobo, minced
2 tablespoons butter
1/4 cup vinegar
2 tablespoons pure maple syrup 

Heat a large dutch oven with enough canola oil to safely deep fry until the oil reaches 350 degrees.  Lightly coat the chicken wings with flour and deep fry in batches, if necessary, turning once until chicken is golden brown and cooked through.  Drain on a paper towel and season well with salt.  Set aside while making the sauce.  In a small sauce pan heat chipotles, maple syrup and vinegar and bring to a simmer.  Let simmer for several minutes until sauce begins to thicken.  Turn off heat, add butter and incorporate well into the sauce.  Place chicken wings in a large bowl and drizzle over the chipotle maple sauce.  Toss well and serve hot.