2)For the Hot Wings: Heat 5-cm of the oil in a large, high-sided pan until it reaches 190C on a deep-fat thermometer.
3)In a bowl, stir together the flour, 2 tsp of the ancho chilli and the garlic powder. Season the wings with salt and pepper and then add to the flour mixture to lightly coat. Tap off excess.
4) Cooking in batches, fry the wings until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with kitchen towels.
5) In a pan bring the vinegar, chipotle puree, 2 tbsp of the ancho chili powder and the New Mexico chili powder to a simmer. Remove the mixture from the heat and whisk in the mustard, honey and butter until smooth. Add the wings to the mixture and toss to coat. Serve with jicama or celery sticks and blue cheese dip.