Preheat the oven to 400 degrees F. Set wire racks over two rimmed baking sheets.
Pour half of the hot sauce into a large bowl, add the wings and toss to coat. Spread the wings in a single layer on the racks. (Be sure to discard any hot sauce left in the bowl, since raw chicken was tossed in it.)
Bake the wings until cooked through and the skin is crispy, 45 to 50 minutes. Remove to a clean bowl and toss with the remaining hot sauce to coat.
In a separate bowl, add the crushed puffed cornmeal snacks, followed by the re-sauced wings; toss to cover the wings completely. Return the wings to the racks and bake for an additional 8 to 10 minutes to toast the topping. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rockin Rodizio, Palatine, IL