Celery Free Beet & Ginger Buffalo Wings
These wings are a bold, vibrant twist on a game-day classic, coated in a deeply savory sauce built from roasted beet, fresh ginger, garlic, and a touch of honey. The beet does something genuinely surprising here — it gives the sauce a rich, earthy sweetness that plays beautifully against the tang of apple cider vinegar and the warmth of turmeric. Coconut aminos keep everything gluten-free and soy-free without sacrificing that umami depth you want in a good buffalo sauce. The wings themselves go into the oven on a wire rack at high heat, which means the skin gets genuinely crisp without a drop of frying oil. Traditional buffalo wings almost always come with a side of celery and a creamy dip, so if you're avoiding celery, it's worth knowing the sauce here is so good it carries the whole dish on its own — no crunchy stalk required. A scatter of fresh parsley at the end adds a little color and brightness, making these as pretty on a platter as they are satisfying to eat. Whether you're feeding a crowd or just treating yourself, these wings deliver serious flavor with a completely from-scratch sauce you'll want to put on everything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedcelery sticks
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!