Almond Free Beet & Ginger Buffalo Wings
These wings are a bold, unexpected twist on a game-day classic — earthy roasted beet meets fresh ginger and a hit of tangy apple cider vinegar in a sauce that turns a deep, jewel-toned crimson and clings to every crispy piece. The whole thing is built from whole-food ingredients like coconut aminos, honey, and coconut oil, so there's no mystery about what's going into your food. Wings are tossed in a simple spiced coating and roasted at high heat on a wire rack until the skin is genuinely crackling-crisp, which means the sauce has something worth clinging to when you toss it all together at the end. Blending the roasted beet smooth before simmering it down gives the sauce a velvety, almost buttery body that feels indulgent without any dairy or nut-based thickeners — no almonds, no almond flour, no almond-derived anything hiding in the mix. The double hit of turmeric in both the wing rub and the sauce gives everything a warm, golden undertone that plays beautifully against the beet's natural sweetness. Serve them with celery sticks and a scatter of fresh parsley and you've got a platter that looks stunning and tastes like you put in way more effort than you actually did.
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Learn more →Ingredients
4 servings
For the wings
- 2 lb chicken wings, split into flats and drumettes, tips removed
- 1 tbsp coconut oil, melted
- 1 tsp salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the beet buffalo sauce
- 1 medium beet (about 6 oz), roasted, peeled, and roughly chopped
- 3 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ¼ tsp salt
- 2 tbsp coconut oil
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- celery sticks, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and lightly grease the rack with coconut oil.
- 2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with 1 tbsp melted coconut oil, 1 tsp salt, 1/2 tsp turmeric, and 1/4 tsp ground ginger until evenly coated. Arrange in a single layer on the prepared rack, leaving space between each piece.
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