Artificial Food Coloring Free Beet & Ginger Buffalo Wings
That deep crimson color coating every wing? It comes entirely from a roasted beet blended into the sauce — no dyes, no synthetic additives, just a root vegetable doing all the heavy lifting. Conventional buffalo sauces and store-bought wing seasonings are notorious for sneaking in artificial colorings, so making everything from scratch here is genuinely the move. The sauce layers roasted beet with apple cider vinegar, coconut aminos, honey, fresh ginger, and garlic before getting cooked down until it clings beautifully to each piece. Meanwhile, the wings go into a hot oven on a wire rack, which means the skin gets genuinely crispy without a drop of frying oil — just coconut oil, turmeric, and a little ground ginger keeping things interesting. Once they come out golden and crackling, you toss them straight into that glossy beet sauce and every piece gets coated in something that looks dramatic and tastes even better. Serve them with celery sticks and a scatter of fresh parsley and you've got a party-worthy platter that nobody will believe is completely free of artificial color.
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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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