For the wings:

2 pounds chicken wingettes
3 Tbsp avocado oil or other high-smoke-point neutral oil
Kosher salt, to taste
Black peppercorns, freshly ground, to taste
2 tsp Caroline Schiff Speculoos Blend

For the brown butter sauce:

1 stick (8 Tbsp) unsalted butter
2 Tbsp soy sauce
½ tsp Caroline Schiff Speculoos Blend 
½ tsp dark brown sugar
1 clove of garlic, minced
Parmesan cheese, freshly grated for garnish
Basil, thinly sliced for garnish

1. Preheat oven or air fryer to 400*F
2. Add the wings to a sheet tray, use a paper towel to dab any liquid off the wings
3. Drizzle the avocado oil over the wings and season with salt, pepper and Speculoos Blend. Toss to evenly coat. 
4. Bake or air fry for 15-20 mins, flipping halfway through until deep golden brown or until the internal temperature of the chicken wings reaches 165°F.
5. While the wings are cooking, make the brown butter sauce: Add the stick of butter to a small saucepot over medium heat, when the butter comes to a low simmer, stir continuously until you notice the butter starting to turn a golden brown color and smells nutty. Remove from the heat and add the soy sauce, Speculoos blend, brown sugar and garlic, whisk together to fully combine. 
6. Remove the wings from the oven and place in a heat safe bowl. Pour the brown butter sauce over them and toss to coat.
7. Garnish with freshly grated parmesan and basil. Serve immediately and enjoy!