Corn waffles with baked chicken in butter

Ingredients:

• 1 tbsp. + 2 tbsp. l. natural maple syrup
• 1 tablespoon crushed chipotle peppers in adobo sauce (about 2 pods)
• 4 chicken drumsticks (about 450 g)
• 4 bone-in, skin-on chicken thighs (about 450g)
• 110 g unsalted butter, melted
• 1 cup flour
• 1/4 cup quick-cooking corn grits
• 1 teaspoon baking powder
• 1 cup of milk
• 1 large egg
• Special equipment: round waffle iron with a diameter of 16 cm.

Preparation:

1. Preheat oven to 220°C (425°F) and position the oven rack on the top shelf. Place a baking sheet on the rack to preheat. Combine 1 cup of maple syrup with the chipotle pepper in a bowl. Season with salt.
2. Place the chicken legs and thighs in a large bowl and season generously with salt and black pepper. Add half of the melted butter and toss the chicken to coat. Remove the hot baking sheet from the oven and carefully place the chicken skin-side up on the baking sheet. Bake until the skin is golden brown and crispy and the internal temperature of the meat reaches 160°F (71°C), 20 to 25 minutes.
3. Meanwhile, prepare the waffles.:
   
   Preheat a 6-inch (16 cm) round waffle iron. Combine the flour, cornmeal, baking powder, and 1/4 teaspoon salt in a bowl. In a separate bowl, combine the milk, egg, remaining melted butter, and maple syrup. Gradually fold the liquid mixture into the flour mixture and knead into a dough.
4. Spray a preheated waffle iron with cooking spray. Pour 1/2 cup of batter into the center of the waffle iron, close the lid, and cook until golden brown, 3-5 minutes. Transfer the finished waffle to a plate. Continue cooking until you have 4 waffles.
5. Place the waffles on large plates. Top each waffle with a drumstick and thigh. Drizzle with chipotle maple syrup. Set the remaining syrup aside.