Cinnamon Free Beet & Ginger Buffalo Wings
These wings are a bold, unexpected twist on a game-day classic — earthy roasted beet meets fiery fresh ginger in a glossy, deeply colored sauce that clings to every crispy piece. The heat comes from the oven doing serious work at 425°F, giving you skin that crackles without a drop of frying oil. Standard buffalo sauces often sneak in spice blends that can be a minefield for anyone avoiding certain warming spices, but this recipe keeps the ingredient list clean and completely transparent. Coconut aminos add a savory depth, honey brings a gentle sweetness, and apple cider vinegar delivers that signature tang — no mystery blends, no hidden seasonings. The beet sauce is blended smooth and then simmered until it thickens into something almost velvety, with a color so vivid it looks like it belongs on a restaurant menu. Fresh parsley and crisp celery sticks on the side round everything out and keep the whole plate feeling bright and fresh. Whether you're cooking for a crowd or just treating yourself, these wings are the kind of recipe that makes people ask for the secret — and the answer is surprisingly simple.
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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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