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1
Preheat the oven to 425 degrees F with a rack set in the top.
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2
Place a baking sheet on the rack to heat up.
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3
Whisk together 1 cup of the maple syrup and the chipotles in a bowl.
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4
Season with salt.
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5
Place the chicken drumsticks and thighs in a large bowl and sprinkle liberally with salt and pepper.
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6
Add half of the melted butter and toss the chicken to coat.
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7
Remove the hot baking sheet from the oven and carefully place the chicken on the baking sheet, skin-side up for the thighs.
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8
Bake until the skin is golden brown and crispy and the internal temperature on an instant-read thermometer registers 160 degrees F, 20 to 25 minutes.
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9
Meanwhile, make the waffles.
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10
Preheat a 6 1/2-inch waffle iron to medium-high heat.
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11
Whisk together the flour, grits, baking powder and 1/4 teaspoon salt in a mixing bowl.
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12
In a separate bowl, whisk together the milk, egg and the remaining melted butter and maple syrup.
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13
Slowly mix the wet ingredients into the dry ingredients, stirring until just combined.
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14
Spray the hot waffle iron with the cooking spray.
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15
Pour 1/2 cup of the batter in the center of the waffle iron, close the lid and cook until golden brown and cooked through, 3 to 5 minutes.
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16
Transfer the cooked waffle to a plate.
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17
Continue cooking waffles with the remaining batter, spraying between batches, making 4 waffles total.
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18
To serve, place a waffle on a large plate.
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19
Top each waffle with a drumstick and thigh.
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20
Drizzle all over with the chipotle maple syrup, serving any remaining syrup on the side.
