Begin by preheating the oven to 400 degrees, and then lining a baking sheet with foil and placing a wire cooling rack on the baking sheet.

 

Then trim your wings (for example, I trim off the end of the chicken wings I bought). And toss the wings with 2 T. Avocado oil and about a teaspoon each of salt and pepper.

 

Put the wings on the rack on the baking sheet and bake for 40 minutes, flipping over halfway through. Then turn the broiler to high and put the wings on the top rack (I put it 2 rows down so it’s not super high as the chicken splatters). Also make sure the chicken is skin side up and broil for 6-10 minutes or until it’s browned and crispy.

 

While the chicken broils, heat 3 T. ghee & 3 T. avocado oil to a small saucepan and heat over medium-high heat. Once the butter has melted, add the minced garlic and cook about 1-2 minutes or until the garlic is fragrant. Then add all of the remaining spices and vegan Parm to the butter, and cook for about a minute until it smells really great. Then remove the garlic oil from the heat, and by now the chicken should be finished.

 

Remove the chicken from the oven, put it in a large bowl, and then add the garlic butter to the chicken. Toss gently to coat the wings and serve right away. I love a drizzle of honey and a few dashes of hot sauce and Sriracha for an extra kick, but it’s totally optional. Enjoy!