Chestnut Free Beet & Ginger Buffalo Wings
These wings are a bold, vivid twist on a game-day classic, built around a from-scratch sauce that gets its deep crimson color from roasted beet rather than anything artificial or processed. The sauce blends roasted beet with apple cider vinegar, coconut aminos, honey, fresh ginger, and garlic into something tangy, earthy, and just a little sweet — genuinely unlike any buffalo sauce you've had before. Coconut oil stands in for butter throughout, keeping the whole recipe completely free from tree nuts while still delivering richness at every stage. The wings themselves go into a hot oven on a wire rack, which means the skin renders down into something properly crisp before they ever meet the sauce. A double hit of turmeric and ginger — both in the dry rub and in the sauce — gives the flavor real depth and a gentle warmth that builds with each bite. Toss everything together right before serving so the sauce clings to every piece, and finish with fresh parsley and celery sticks for a little cool crunch on the side. It's the kind of recipe that looks impressive on a platter but comes together with nothing more than a blender, a saucepan, and a sheet pan.
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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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