Instructions

1. Preheat oven to 400F.
2. Mix the coconut flour, dried spices, and salt together in a bowl.
3. Coat each chicken wing with the coconut flour mixture. Refrigerate for 15-30 minutes to help the flour stick on a bit better (optional).
4. Grease a baking tray (or line it with aluminum foil).
5. Mix the ghee and the hot sauce together well.
6. Dip each chicken into the ghee and hot sauce mixture and place onto the baking tray.
7. Bake for 45 minutes.