Mix the cornstarch and panko in a large shallow bowl and set aside. Line a baking sheet with wax paper. Working in batches, dredge the wings in the cornstarch and panko mixture and shake off the excess. Transfer the wings to the baking sheet.
If you have a small fryer like we do, turn it on to max, close the lid and let the oil heat. Once the oil is hot, slowly drop the wings (you can cook 4-5 at a time easily) cook for about 6-7 minutes. Transfer wings to a paper towel. What I like to do to keep the first batches warm is turn my oven on to 200 or the lowest temperature and put a cooling rack inside and while your working the next batch, put the wings on the cooling rack in the oven to keep warm.
For those who want to fry the wings in a large cast iron pot, heat 2 inches of oil to 300°. Add half of the wings, and fry over moderate heat, turning once, until deep golden brown and cooked through, about 8 to 10 minutes.
Transfer the wings to paper towels to drain while frying the remaining wings.
Baking: Follow the same instructions for to marinate wings and dredge wings.
Preheat the oven to 475°F. Line a baking sheet with foil and spray or brush it with the olive oil.
Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
Bake for 12-15 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 12-15 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.