DRY: Preheat the oven to 450 F / 230 C. Line a rimmed baking sheet with foil and place an oven safe wire rack on top. For the crispiest wings, we need to make sure that the chicken skin especially is dry & free of any surface moisture at all. If the chicken wings are fresh, pat them dry with paper towels. However, if the wings were frozen and now thawed, I like to lay them out on several layers of paper towel and press down on them with several more layers of paper towel to get them as dry as possible.  (If you have the time & space, you can lay out the chicken wings on the baking sheet & rack in the fridge for a few hours or up to overnight to really make sure they’re as dry as possible.)

DREDGE: Mix together the arrowroot starch, cream of tartar, baking soda, salt & all the remaining seasonings in a small bowl. Put the chicken wings in a large bowl and sprinkle with some of the seasoning mixture a little at a time, turning with your hands to make sure they are all evenly coated on all sides. Place the dredged chicken wings on top of the wire rack, evenly spaced out without touching each other so that air can circulate around them easily.

BAKE: Pop the chicken wings into the oven on the middle rack and cook for 20 minutes. Remove from the oven and use tongs to flip the wings over, then return them to the oven to bake for another 15 minutes. Smaller wings may be done about now, but if they are on the larger side, flip them again. Return the wings to the oven for another 5 – 15 minutes, flipping again as needed every few minutes, until the chicken wings are evenly browned & crispy all over.

REST: Remove the crispy chicken wings from the oven, place the baking tray on a trivet and let them sit – still on the wire rack – to cool for a few minutes for maximum crispiness, then devour while warm and, well, crispy! If you like, sprinkle with a little extra salt once they’re out of the oven. For a quick dip, add my Dairy Free Ranch Seasoning, to taste, to some thinned & salted coconut yogurt & serve on the side with the traditional carrot and celery sticks.