Cashew Free Beet & Ginger Buffalo Wings
These wings are a bold, vibrant twist on a game-day classic, with deep golden crispy skin and a sauce that's as striking in color as it is in flavor. Roasting the beet before blending it into the sauce brings out a natural earthiness and sweetness that plays beautifully against the sharp bite of apple cider vinegar and fresh ginger. Coconut aminos and honey round everything out, giving you that sticky, glossy coating you want without any of the usual processed ingredients that can hide unwanted allergens. The whole sauce comes together in a blender, then gets cooked down until it thickens into something seriously craveable. Buffalo wing fans who've had to scrutinize restaurant menus or bottled hot sauces will appreciate how clean and straightforward every ingredient here is — no mystery additives, no shared-facility concerns, just real food. A wire rack in the oven does the heavy lifting for crispiness, so you get that satisfying crunch before the sauce even hits. Finish with fresh parsley and celery sticks on the side, and you've got a platter that looks like it came from a restaurant kitchen.
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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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