Place the wings in a bowl and toss with olive oil, salt and pepper until well coated.
Lay the wings out evenly on a wire rack placed over a baking tray. Bake them in the oven for 20-25 minutes, flipping half way through cooking to ensure they are crispy and golden in colour.
While the wings are cooking, in a skillet saute the garlic in ghee for 2 minutes until fragrant. Add in the mustard and honey and let cook for 4 minutes until the sauce begins to bubble and thicken.
Once the chicken are done cooking, place them in a bowl, pour the sauce overtop and toss until they are well coated.
To make the Creamy Mustard Dip in a bowl whisk together the mayo, mustard and honey until well blended and then serve alongside the wings for dipping.