Preheat your oven to 425°.
Place a piece of parchment paper on your counter and layer a towel over the top. Place your wings on the towel and pat them dry. The parchment paper will avoid getting any juices from the chicken onto your counter for an easier and safe cleanup.
Place the wings in a large bowl and toss them in the tapioca starch/flour and seasonings until evenly coated.
Cover a rimmed baking sheet with foil, the place a wire rack on top. This will help the wings get crispy and allow for an easier cleanup.
If you want, spray the wire rack with a little cooking oil to prevent the wings from sticking. Space out the wings evenly on the wire rack and ensure that they are not touching
Bake the wings in the middle rack of your oven for 30 minutes.
Melt your ghee (or use olive/avocado oil to keep it dairy free) and mix with the buffalo/hot sauce in a bowl.
Remove the wings from the oven and dip each one in the buffalo/hot sauce and ghee mixture. Cover completely and return each wing to the wire rack.
Broil the wings on high (500°) for 5 minutes, keeping the oven door cracked and watching them carefully to ensure they don't burn.
Remove the wings from the oven, flip over and broil for 5 more minutes, again with the door cracked and watching them closely.
Add more sauce if you'd like and serve!
