Alpha Gal Friendly Beet & Ginger Buffalo Wings
These wings prove you don't need butter or dairy-based hot sauce to get that sticky, finger-licking buffalo experience. The sauce gets its deep color and earthy sweetness from a roasted beet blended smooth with apple cider vinegar, coconut aminos, honey, garlic, and fresh ginger — no mammalian products anywhere in the recipe. Coconut oil does all the heavy lifting in both the wing coating and the sauce, keeping everything rich and glossy without a drop of butter. The turmeric and ginger layer in a warm, slightly spicy backbone that makes the whole thing taste complex and intentional, not like a workaround. Wings go into a hot oven on a wire rack until the skin is genuinely crisp and golden, then get tossed in the beet sauce right before serving so every piece is coated and saucy. It's the kind of dish you bring to a game-day spread and watch disappear before anyone thinks to ask what's in the sauce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!