Recipe By: Freddy Glasser (Chile Pepper Magazine)
Serves 4-8, depending on how many one person can eat
2 Habanero Chiles, stems and seeds removed -- minced
For Marinade: In a non-reactive bowl, combine chiles, garlic, lime or lemon juice, vinegar and seasonings; cover and refrigerate overnight.
For Wings: Cut off wing-tips and discard. Mix wings with marinade; let stand at least 2 hours.
For Dipping Sauce: Combine all ingredients in a blender or food processor; blend until smoothe, about 10-15 seconds.
To Assemble: Preheat oven to 375 degrees; spread foil over a baking sheet. Arrange wings on foil; brush with melted butter, being careful not to rub off the marinade. Bake 40 minutes. Serve with warmed flour tortillas and the dipping sauce (and of course some very cold beer!).