Preheat the oven to 375°F and line a large baking sheet with parchment paper. Spray with cooking spray and set aside.
Add the tortillas chips and the rice cereal to a food processor and process into crumbs. Pour into a medium bowl and set aside.
In a small bowl, whisk the eggs and set aside.
Add the flour, cayenne pepper, garlic powder, onion powder, ground pepper, and salt to a gallon Ziploc bag, shake to mix and set aside.
Prepare the chicken by cutting into approximately 24 small chunks that are roughly the same size.
Add the chicken to the bag with the seasonings and shake to coat.
Work in an assembly line to take the floured pieces one by one and dip them in the beaten egg, then coat them in the crumb mixture. Shake off any excess during each step, then place on the baking sheet 1 inch apart.
Bake for 18 to 20 minutes.
While the wings are cooking, whisk together the sauce ingredients. When the wings come out of the oven, drizzle the sauce over them.
Serve with ranch or blue cheese dressing, if desired.