Ingredients

• Chipotle Honey Mustard Dipping Sauce:
• 2 cups honey
• 5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce
• Salt and freshly cracked black pepper
• 1 cup Dijon mustard
• Kettle Corn Dog:
• Vegetable oil, for deep-frying
• 2 2/3 cups yellow cornmeal
• 1 1/3 cups all-purpose flour, plus more for the hot dogs
• 3 tablespoons sugar
• 2 teaspoons baking powder
• Coarse salt and freshly ground pepper
• 4 large eggs, lightly beaten
• 2 cups whole milk
• 2 cups crumbled kettle corn
• 12 hot dogs

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Instructions

1. Special equipment: a deep-fryer and twelve 10-inch bamboo skewers
2. For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside.
3. For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
4. Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.)
5. Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
6. Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three.
7. Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
8. Serve the corn dogs with the dipping sauce.