Start by infusing 1 pound of orange blossom honey.
Remove comb and place open jar in a small saucepan.
Slowly add water until an inch from the top of the jar.
Place pan over medium low heat and heat honey to 180 degrees.
Chop 2 datil peppers with seeds and add to honey.
Heat for an hour.
strain honey and using a spoon squeeze the peppers against the screen squeezing as much juice as possible out of peppers.
In a small saucepan add the following:
1 cup ketchup
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon red pepper powder
2 cloves minced garlic
1/4 cup of the infused honey
2 tablespoons molasses
2 tablespoon Worcestershire sauce
1/4 teaspoon salt.
2 finely chopped datil peppers with seeds.
Simmer for an hour.
Strain out pepper pieces and let sauce cool.
Add 12 wings to a zip top gallon bag. Pour 1/4 cup into bag and shake to cover the wings . Refrigerate at least 1 hour.
Grill over medium heat until the chicken is 165 degrees. Remove and allow to rest for 5 minutes.
In a large bowl add 1/4 cup of sauce and 3 tablespoons of key lime juice. Whisk until well blended.
Add wings and toss to cover.
Serve with blue cheese and/or ranch dressing and celery.