Add all ingredients into a food processor.
Blend until cashew is a fine powder or resembles regular parmesan cheese.
Store in an airtight container until ready to use.
Preheat oven to 450F. Line a baking sheet with parchment paper and spray or brush with avocado oil.
Pat the chicken wings dry then season with kosher salt, ground black pepper, garlic powder, and chili powder. Mix until all wings are coated.
Next lightly dust the chicken wings with the potato starch. Shake off any excess.
Place chicken wings on baking sheet and spray or brush avocado oil.
Oven method: Roast the chicken wings for 20 minutes, flip, and then bake for an additional 10-12 minutes or until chicken is cooked through.
Air fryer method: lightly spray or brush chicken wings with avocado oil. Place in air fryer basket and cook at 375F for 22 minutes tossing half way. Then turn the air fryer up to 400F and cook for an additional 5 minutes or until wings are cooked through.
Meanwhile, add ghee, minced garlic, and chopped parsley to a sauce pan over medium heat for about 5 minutes or until ghee is melted and garlic has infused ghee.
Once chicken is done, add to a large bowl, pour the melted ghee, and vegan parmesan to the chicken. Toss until well coated.