Heat tomato sauce and butter in a small saucepan over medium heat, stirring until butter melts. Stir in honey and next 4 ingredients, and bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.
Cut off wingtips, and discard. Cut wings in half at joint, if desired.
Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.
Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.
Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)
Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
This is a good basic recipe, but can be great with a little tweaking. I use canned chipotles in adobo and plain hot sauce instead of the bottled chipotle hot sauce it calls for. Also, I like less honey and add some crushed garlic. The lime rind is necessary, so don't leave it out. I simmer the sauce for atleast 30 minutes. You can strain out the chipotles at the end or use a hand blender to blend it together.