Citrus Free Beet & Ginger Buffalo Wings
These wings bring serious heat and color to the table without a drop of citrus in sight — a real win when most buffalo-style sauces lean hard on vinegar-forward hot sauces that sneak in citric acid or citrus derivatives. The deep, earthy sweetness of roasted beet forms the backbone of the sauce, blended smooth with apple cider vinegar, coconut aminos, honey, garlic, and fresh ginger for a flavor that's tangy, bold, and genuinely complex. Turmeric and ginger show up twice — once in the dry coating and again in the sauce — giving every bite a warm, aromatic kick that builds beautifully. The wings themselves go into a hot oven on a wire rack, which lets the heat circulate all the way around so the skin crisps up deep golden without any frying. Once they come out, that glossy beet buffalo sauce gets tossed on while everything is still piping hot, coating each flat and drumette in a vivid, jewel-toned glaze that looks as dramatic as it tastes. Coconut oil does the heavy lifting in both the coating and the sauce, keeping the whole recipe free from dairy and any citrus-based emulsifiers. Serve them with celery sticks and a scatter of fresh parsley and watch them disappear fast.
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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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