Special equipment: a Belgian waffle iron
For the glaze: Heat the honey and maple syrup in a small saucepot until just starting to simmer. Remove from the heat and whisk in the chili powder, garlic powder, onion powder, paprika, black pepper, cayenne and salt. Steep for 20 minutes, then strain into a clean container.
For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven.
Whisk together the flour, sugar, baking powder and salt in a large bowl and set aside.
In another large bowl, whisk the eggs until just broken up, then add the milk and, while whisking constantly, slowly pour in the melted butter until combined. Add the cheese, scallions and hot sauce, and stir until combined.
Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps).
Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles.
For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease.
Place each piece of fried chicken on top of a waffle and drizzle each with some glaze to serve.
Recipe courtesy of Amanda Freitag