Split the wings at the joint into wingettes and drumsticks, then discard the wing tips or use for stock. In a small bowl whisk together the Bayou city seasonings, ancho chili powder, and salt.
Rub the wings thoroughly with the spice mix and arrange the chicken in a container or on a platter, cover and refrigerate for 30 minutes up to overnight.
In a small saucepan over low heat, gently melt honey, butter, and vanilla. Stir occasionally, until mixture has thickened, about 15 minutes. Let cool and set aside.
In a large saucepan, heat 2 inches of oil to 350°F (180ºC).
In a food processor fitted with blade attachment, finely grind the waffles.
Add the buttermilk to a medium bowl and in another medium bowl, whisk together the cornstarch and ground waffles.
A few wings at a time, dip in the buttermilk mixture then in the cornstarch and waffle mixture. Fry, turning once, until the wings are deep golden brown and cooked through, about 8 to 10 minutes. Transfer the wings to paper towels to drain while frying the remaining wings.
Once all of the wings have been fried, arrange them on a platter and drizzle the honey butter syrup over the top. Serve immediately.
