For cornbread waffles: Heat waffle iron according to according to manufacturer’s instructions.

In a large bowl, stir together flour, cornmeal, baking powder, sugar, salt and black pepper.

In a medium-sized bowl, stir together egg yolks and buttermilk. Stir milk mixture into dry ingredients. Add melted butter, stirring until combined.

In another large bowl, beat the egg whites with an electric mixer, for about 3 minutes, or until stiff peaks form. Carefully fold in egg whites into waffle batter, being careful not over mix.

Pour batter onto preheated waffle iron, close and bake according to manufacturer’s instructions; cooking to desired crispness. Remove waffles and repeat with remaining batter. Separate cooked waffles into sections and cut each waffle into quarters. Set aside.

To make Blue Cheese Spread and Dipping Sauce: In a small bowl stir together mayonnaise, buttermilk, Worcestershire sauce, lemon juice and blue cheese crumbles. Season to taste with salt and black pepper.

To assemble sliders: Spread a thin layer of blue cheese sauce onto one of the waffle pieces. Top blue cheese with one boneless hot wing. Pour 1-2 teaspoons buffalo sauce over the wing. Top wing with an additional waffle and secure with a toothpick. Serve with additional blue cheese sauce for dipping.