Beef Free Beet & Ginger Buffalo Wings
These wings deliver everything you want from a game-day plate — crispy, golden skin with a punchy, deeply flavored sauce — but the whole thing is built around chicken and a handful of clean, whole-food ingredients. The real star is the beet buffalo sauce, where a roasted beet gets blended with apple cider vinegar, coconut aminos, fresh ginger, honey, and garlic into something surprisingly bold and vibrant. Cooking it down in coconut oil lets it thicken into a glossy, clingy coating that hits every corner of every wing. The turmeric and ginger running through both the dry rub and the sauce give the whole dish a warm, earthy backbone that makes it feel a little more interesting than your average buffalo night. Baking the wings on a wire rack at high heat means the skin gets genuinely crisp without any frying, so the sauce has something to grip onto rather than just sliding off. Tossed together right out of the oven and scattered with fresh parsley, these are the kind of wings that disappear fast — serve them with celery sticks and watch people reach for seconds before they've even finished their first.
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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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