Preheat oven to 400°F, grease a wire rack with coconut oil. Whisk arrowroot, salt, pepper, garlic, onion and cayenne(opt) together in a small bowl.
In a separate large bowl, lay thoroughly dried chicken wings in a single layer (or as best as you can without overlapping). Slowly distribute arrowroot mixture over wings while tossing until thoroughly coated in flour.
Evenly lay floured wings on a greased wire rack over a foil-lined baking sheet & bake for 40-45 mins while making sauce.
Place pomegranate seeds & water in a medium saucepan, covered, and bring to a boil over med high heat.
Once boiling, keep covered, turn heat down to low, and let simmer for 8 mins.
Use a fine mesh strainer to separate hot liquid from seeds. Place hot pomegranate juice back into saucepan.
Use the back of a spoon to smash the hot seeds in the strainer, pressing out any remaining juice back into the saucepan.
Add maple syrup, mustard, vinegar, ginger, and salt to saucepan of pomegranate water + juice. Whisk and bring to a boil over high heat.
Once bubbling, let boil over high heat, uncovered, for exactly 18-20 mins, whisking frequently until reduced & thickened.
After 18-20 mins, immediately remove from heat (sauce will thicken more upon cooling, so, be careful!). In a large bowl, pour hot sauce over crispy, cooked chicken wings and toss with spatula(s) until thoroughly coated.