1.)Rinse and pat dry your chicken wings (I have forgotten this step before and they were still great so ????‍♀️, not necessarily required). Set aside. 

2.) Combine all ingredients (excepted ghee and chicken wings) in a bowl and whisk together. Make sure the coconut oil is melted or it will be too chunky. 

3.)Put your chicken wings in the sauce and mix around well until all is coated well. You can cook immediately, or let them marinate in the sauce for 30 minutes. I’ve done it both ways, and it is slightly better when marinated, but if you don’t have time they’re still great cooked immediately. 

4.) Heat a large non-stick skillet over medium heat. Add the Ghee. Once the ghee is melted place each wing into the hot ghee, skin side up. Try not to overcrowd the wings as you want them to have enough room to each be as flat as possible.  Cook for 2 minutes, uncovered. Cover and cook another 4 minutes.   They should be getting a slightly blackened color in spots (that’s normal!).  If they are getting TOO black, then turn down your heat.    Flip each wing with tongs. Add a little more ghee if the bottom of the pan is not still well greased or if the wings were sticking when flipped.    Cook in the same manner as before – 2 minutes without a cover, then 4 minutes with a cover.  Remove from heat. 

5.) Allow wings to cool for 1-2 minutes and serve!!! Bring extra napkins.