Preheat oven to 375º.
Sift together the flour, black and cayenne pepper, cumin and salt to for a mixture for dredging.
Whisk together the water and eggs.
Dip each wing into the flour mixture, then in the egg. Mix into the flour mixture again.
Place on a lightly oiled baking sheet or on parchement paper and lightly drizzle or spray the tops with more olive oil.
Bake for about 45 to 60 minutes, turning over the pieces halfway through the cooking time.
While the chicken is baking, prepare your sauce by slowly simmering the syrup and Sriracha sauce. You should reduce the sauce by half.
When they are crispy and fully cooked, toss them into the maple Sriracha sauce.