For the chicken:

1. Season your wings evenly with salt and black pepper.
2. In a large bowl, add the eggs and eggnog. Stir until smooth. Add the chicken to the bowl and allow it to marinate for 15 to 30 minutes.
3. Heat a cast-iron skillet to medium heat and add enough olive oil to cover the bottom of the pan.
4. Add the flour, Creole seasoning, allspice, paprika, thyme, garlic powder, and red cayenne pepper to a large Ziploc bag. Dredge the chicken wings in the seasoned flour until completely coated.
5. Fry the chicken pieces for 8 minutes on each side until deeply golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove from the oil, drain on a wire rack or paper towels, and let cool slightly.

For the waffles:

1. Preheat your waffle iron (paid link).
2. In a large bowl, whisk (paid link) together the all-purpose flour, cornstarch, baking powder, sugar, cinnamon, nutmeg, and sea salt until completely combined.
3. In a medium bowl, add the 3 egg whites. Using a hand mixer (paid link), whip the whites until stiff peaks form. Set aside.
4. In another bowl, whisk (paid link) together the egg yolks, whole milk, eggnog, vegetable oil, vanilla extract, and lemon zest until smooth.
5. Pour the wet yolk mixture into the dry flour mixture. Whisk (paid link) gently until just combined; do not overmix.
6. Gently fold the whipped egg whites into the batter using a rubber spatula (paid link) until no white streaks remain.
7. Lightly spray the hot waffle iron (paid link) with non-stick oil (if your waffle iron (paid link) requires it). Pour batter onto the iron and cook according to your iron’s instructions until golden and crisp.
8. Plate the warm waffles and serve chicken stacked directly on top. Drizzle with warm maple syrup or honey hot sauce if desired.