Preheat oven to 425°.
Pour arrowroot, salt and pepper into a ziploc bag, then add the chicken and shake so that chicken is coated. Place chicken directly onto a foil-lined baking sheet.
Spray wings with nonstick spray, then bake chicken for approximately 30 minutes, flipping half way through, until chicken is cooked all the way.
While the chicken is in the oven, make the sauce: mince garlic then set aside. Whisk coconut aminos, sriracha, sugar, and arrowroot together in a bowl and set aside.
Once chicken is almost done baking, add garlic and 1 tsp oil to a large, deep skillet and sauté for 2 minutes over medium heat. Then, pour the sauce into the skillet and reduce heat to low, stirring occasionally.
Once chicken is done, remove it from the oven and place chicken directly into the skillet with the sauce, using a spatula or wooden spoon to coat chicken in the sauce.
Place chicken directly onto a plate and serve it with your favorite dipping sauce (I used a store bought sriracha dipping sauce!) and sprinkle with green onions.