BHA & BHT Free Beet & Ginger Buffalo Wings
These wings are a bold, vibrant twist on a game-day classic, built entirely from whole, recognizable ingredients with no synthetic preservatives anywhere in sight. The sauce is the real star — a roasted beet blended with fresh ginger, garlic, apple cider vinegar, coconut aminos, and honey creates a deep, tangy, slightly earthy heat that coats every wing in something genuinely unexpected. Coconut oil does the heavy lifting in place of butter, keeping the whole recipe dairy-free while still delivering that glossy, sticky finish you want. The wings themselves go into a hot oven on a wire rack, which means the skin gets properly crisp without any additives or shortcuts — just dry heat and a little patience. Turmeric shows up twice, once in the dry rub and once in the sauce, adding a warm, golden depth that plays beautifully against the sweetness of the beet and honey. If you've ever squinted at the ingredient list on a bottle of commercial hot sauce and felt uneasy about what you were reading, this recipe is your answer. Serve them straight from the bowl with celery sticks and a little fresh parsley, and they disappear fast.
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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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