Preheat the oven to 425°.

In a large bowl, combine melted coconut oil with the paprika, cumin, cayenne and garlic. Stir in the vinegar and season with salt and pepper. Add the wings and toss.

Spread the wings on a large baking sheet in a single layer and roast for about 25 minutes, until cooked through.

Meanwhile, in a mini food processor or Magic Bullet, combine the mayonnaise with the lemon zest and juice to make the aioli; process until smooth. Season the aioli with salt and pepper.

Turn on the broiler and broil the chicken wings, turning once until they are lightly crisp, 2 to 3 minutes.

Transfer the wings to a platter and serve with the lemon aioli.