Artificial Flavors Free Beet & Ginger Buffalo Wings
These wings deliver everything you want from a game-day plate — crispy, golden skin with a bold, tangy sauce — but every single ingredient is something you can actually pronounce. The deep crimson color comes entirely from a roasted beet blended smooth with apple cider vinegar, coconut aminos, honey, garlic, and fresh ginger, meaning there's no dye, no bottled hot sauce with a mystery ingredient list, and nothing artificial doing the heavy lifting. Turmeric and ginger pull double duty in both the dry rub and the sauce, building a warm, layered heat that feels genuinely complex without relying on any synthetic flavor boosters. Baking the wings on a wire rack at high heat gets the skin properly crisp before they ever hit the sauce, so you're not sacrificing texture for a cleaner ingredient list. The sauce itself gets cooked down in a saucepan until it thickens and clings, which means every bite is saucy and satisfying rather than watery or thin. If you've been skeptical that wings made without conventional buffalo sauce could hold their own, this recipe is going to change your mind fast. Serve them straight from the bowl with celery sticks alongside and watch them disappear.
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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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