Black Pepper Free Beet & Ginger Buffalo Wings
These wings bring serious heat and color to the table without a single crack of the pepper mill. The deep, earthy sweetness of roasted beet gets blended with apple cider vinegar, coconut aminos, honey, and fresh ginger into a glossy, vibrant sauce that clings to every crispy piece — it's tangy, a little sweet, and genuinely bold. Turmeric and ginger do the heavy lifting in both the dry coating and the sauce, so the flavor is layered and complex from the very first bite. Baking the wings on a wire rack at high heat means you get that satisfying crackle on the skin without any frying, and the sauce comes together in the blender while they roast. For anyone navigating a black pepper restriction, wings can feel like a minefield — most buffalo sauces and dry rubs lean hard on it — but this recipe is built from scratch with ingredients that are easy to verify and control. The finished platter looks stunning, that jewel-toned magenta coating making it the kind of dish people photograph before they eat. Serve them with celery sticks and a little fresh parsley, and nobody at the table will feel like they're missing a thing.
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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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