In a large bowl combine the flour, corn starch, cayenne pepper, sweet paprika, brown sugar, baking powder, salt, and pepper in a large bowl. Wisk until thoroughly combined.

In another large bowl combine the nondairy milk or buttermilk, eggs, and the hot sauce. Whisk to combine.

Add a few tablespoons of the buttermilk to the flour mixture, distributing the buttermilk to create lumps of the flour mixture. This adds extra craggily bits to your chicken coating, for maximum crunch.

Dredge the chicken wings in the flour mixture, then dip in the milk mixture, and finally back in the flour mixture. Place on a wire rack.

Add 2 inches of frying oil to your skillet and place over medium heat. Bring your oil to 350°F. Fry your wings on both sides in 3 batches until golden brown.

Using a whisk, thoroughly combine the red pepper flakes, cayenne, garlic powder, onion powder, oil, and maple syrup in a bowl. Place in a saucepan over low heat , and stir to bring to the flavors together. Cook just until heated through.

In a small sauce pan combine the honey and red pepper flakes. Place over low heat, stirring constantly to prevent burning, until the honey is infused with the pepper flakes.

Brush the Nashville hot chicken sauce on the cooked wings, or dunk them in if you are feeling brave (You may need to double the recipe if you are going for the dunk). Serve on a waffle, or with a biscuit or cornbread, and drizzle with the hot honey.