In a food processor, pulse the macadamia nuts, nutritional yeast, dried minced onion, and half of the sea salt until finely chopped.

Pat the chicken wings dry. In the bowl of your slow cooker, toss the chicken wings with the tapioca powder, the remaining sea salt, and white pepper.

In a small saucepot, heat the ghee over medium. Add the garlic, and sauté for 1 minute, until fragrant.

Remove from the heat, and pour over the wings. Add the macadamia “parmesan” mixture.

Transfer the wings to the slow cooker. Cover, and cook on HIGH for 3 hours.

When the wings are done, preheat oven to high broil. Lightly grease a sheet pan with ghee.

Transfer the wings to the prepared sheet pan. Place the sheet pan in the oven, and broil for 3–4 minutes until golden and crispy.

Whisk the remaining sauce in the slow cooker, and then transfer to a bowl.

Serve the wings warm with the remaining sauce on the side.