Preheat oven to 425 degrees. Line a large cookie sheet with foil and spray with olive oil. Set aside. Trim off all possible fat and skin from drumettes. Place in zip-locking bag and cover with hot sauce; let marinate at least 2 hours. In a shallow baking pan, combine the cornflake crumbs, salt and garlic powder. Remove drumettes and dredge in crumbed mixture; place on cookie sheet. Spray lightly with olive oil. Bake for 25-30 minutes, or until juices run clear. Serve with the traditional celery and carrot sticks and ranch dressing for dipping.