Spatchcock chukars (remove spine and open like a book) and dust front with kosher salt and freshly cracked pepper. Allow to sit and dry in fridge for couple hours prior to grilling.
Puree chipotle peppers in adobo sauce and add ¼ cup of puree to 1 cup Frank’s Red Hot sauce. To make buffalo sauce, heat this mixture on medium-low and slowly add 4 tablespoons of salted butter 1 tablespoon at a time, then 1 tablespoon freshly minced garlic. Stir often and do not burn.
Grill chukar evenly for crispy exterior and 160-degree Fahrenheit internal temp. When done, remove and let chukars rest a few minutes.
Gently mix together dressing ingredients. TIP: it may help to microwave syrup bottle, cap off, for 10-20 seconds to make it easier to pour.
In a large mixing bowl, add buffalo sauce and gently toss chukars in bowl to fully cover in sauce.
Assemble salad with a spring mix and finely diced red onions. Spring bleu cheese crumbles over the top and add chukar covered in buffalo sauce.
Add a little bit of dressing and garnish with crushed pistachios.
