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1
Whisk together the buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder in a bowl; pour into a resealable plastic bag.
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2
Add the chicken wings, coat with the marinade, squeeze out excess air, and seal the bag.
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3
Marinate in the refrigerator 12 to 24 hours.
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4
Preheat an oven to 400 degrees F (200 degrees C).
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5
Grease two baking sheets with nonstick cooking spray.
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6
Combine the crushed cornflakes, flour, cornmeal, and salt and pepper to taste in a bowl.
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7
Remove the chicken wings from the marinade, and squeeze off excess.
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8
Discard the remaining marinade.
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9
Press the wings into the cornflake mixture and place onto the prepared baking sheets.
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10
Spray the top of the wings with nonstick cooking spray.
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11
Bake in the preheated oven until the meat is no longer pink and is pulled easily from the bone, 30 to 40 minutes.
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12
While the chicken is cooking, stir together the honey and red pepper flakes in a small saucepan over medium heat until the honey thins.
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13
Keep warm until the wings are ready.
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14
Once the chicken has cooked, place the wings into a large mixing bowl and drizzle with the honey sauce.
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15
Toss until evenly coated.
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16
Now you will have a big pile of hot, crunchy, spicy, sticky wings.
