Position one rack in the top slot and one rack in the middle slot of the oven and preheat the oven to 425°F. Line a large sheet pan with parchment paper or a silicone baking mat.
Pile the broccoli florets on half of the prepared pan. Drizzle with the oil and lemon juice, sprinkle with the broccoli seasoning, and toss the broccoli to coat. Spread the florets in a single layer on half of the pan and drop the ghee onto the center of the broccoli.
Set an oven-safe wire rack on the other half of the sheet pan. In a large bowl, toss the chicken wings with the Caribbean seasoning until evenly coated. Arrange the wings in a single layer on the wire rack.
Roast on the middle rack of the oven for 8 minutes. Toss the broccoli to coat it in the now-melted ghee and flip the chicken wings. Return the pan to the middle rack and roast for 16 to 18 minutes longer, until the chicken and broccoli are browned, crispy, and tender.
Turn the oven to broil. Move the sheet pan to the top oven rack and broil for 1 minute. Flip the broccoli and wings and broil for 1 to 2 minutes more, until the chicken skin is crispy and the broccoli is charred.
Serve immediately.
Keywords: Danielle walker, paleo, gluten free, spicy, Caribbean, against all grain, Whole30