Heat oven to 375°F. In a large bowl, combine cornflake crumbs, bread crumbs, brown sugar, salt, pepper, and allspice.
Drizzle the vegetable oil evenly over the cornflake mixture. Mix well to combine. Place flour and beaten eggs into separate bowls. Dredge the chicken toes in the flour, then the eggs, and then the cornflake mixture. Pat to form an even coating. Arrange the chicken toes about 1-inch apart on a nonstick baking sheet. Place the chicken in the oven and cook until crisp and brown all over, about 15 to 20 minutes.
In a small bowl, mix together honey mustard and barbecue sauce for dipping.