In a large mixing bowl, add cleaned chicken pieces and season with the seasoning under 'marinade ingredients'. Mix well and make sure all the wings are coated in the seasoning. Pour the buttermilk over the chicken wings. Cover and refrigerate for at least 2 hours. (If you are using dairy-free buttermilk, follow the instructions in the notes below.)
Remove the chicken from the fridge. Set a rack over a baking sheet and place the chicken wings on a rack to drain any excess buttermilk. Allow the chicken to come to room temperature, about 30 minutes.
In a gallon-sized Ziploc bag or shallow dish, combine all of the ingredients for the gluten-free flour mixture. Make sure it is mixed thoroughly
In a large skillet, cast iron, or Dutch oven pour in 1-2 inches of vegetable oil and heat it until it reaches 350°F. Line a baking sheet with paper towels and set aside.
Working with one piece of chicken at a time, place the chicken in the flour mixture, making sure all sides are evenly coated. (gently tap off any excess flour). Place the chicken in the oil and cook for about 7-9 minutes on each side (turning once), or until an instant-read thermometer inserted into the thickest part of each chicken reads 160°F. (Fry up to 4 pieces at a time.)
Remove the chicken from the oil and transfer the chicken to the paper towel-lined baking sheet. Let the chicken rest for 5 minutes before serving.
Coat the Chicken in the Maple Bourbon Glaze and serve over waffles!