Whisk together the vinegar, honey, dijon and chipotle in a small saucepan over medium heat. Once hot, stir in the butter and turn off the heat as soon as it is melted.

To cut the chicken wings:
Slice and remove the narrow tip that hangs off- toss in the freezer for the next time you prepare broth. Slice into the skin connecting the drummette with the rest of the wing until you see the joint. Slice between the joint swiftly. Repeat with each wing.

Pour only HALF of the chipotle marinade onto the wings. Toss lightly and set aside for 15-30 minutes to marinate.

Preheat the oven to 450. Place the marinated wings on a bakers rack on a baking sheet. Bake for 10 minutes. Flip over and continue to bake for another 10-15 minutes until the skin is starting to become crispy and the meat is fairly firm to the touch.

Alternatively, if you prefer a crispier skin use your broiler and keep a close eye on them. Flip them over if the skin becomes dark (but not burnt) It will be about 10-15 minutes total if using the broiler.

When the wings are done cooking, toss with the remaining marinade and serve with your favorite creamy cheese dip.