Preheat the oven to 400 F. Line a baking sheet with parchment paper or aluminum foil, and set a wire rack on top. Spray the rack with the oil and set aside.

Using paper towels, pat the chicken wings completely dry. In a large bowl, whisk together the paleo flour, garlic powder, salt, and pepper. Add the chicken wings and drumsticks, toss well to coat.

Using tongs, transfer the chicken wings one at a time to the rack, spacing evenly. Spray the wings with more oil spray, and bake for 25 minutes. Turn the wings and return them to the oven for another 25-30 minutes, until crisp and cooked through.

While the wings are in the oven, make the sauce: In a small skillet over medium-high heat, heat the oil. Add the garlic and ginger and cook for 1 minute, just until fragrant. Add the coconut aminos, honey, rice vinegar, salt, pepper, and chili flakes, if using, and cook, stirring constantly, for another 1 to 2 minutes. Reduce the heat to low.

Place the arrowroot starch in a small bowl, add a spoonful of the sauce, and stir until the starch is completely dissolved. Add the starch mixture back to the sauce and cook, stirring, until the sauce is shiny and thickened.

Transfer the hot wings to a large mixing bowl and add the sauce. Toss well to coat, and serve immediately.