Gelatin Free Beet & Ginger Buffalo Wings
These wings bring serious heat and color to the table, built around a roasted beet buffalo sauce that's tangy, earthy, and just a little sweet from a touch of honey. The sauce gets its deep crimson punch from blended beet, apple cider vinegar, coconut aminos, and fresh ginger — no shortcuts, no mystery additives, just real ingredients cooked down until thick and glossy. For anyone navigating a gelatin-free lifestyle, wings can actually be a minefield at restaurants and in store-bought sauces, where hidden thickeners and stabilizers sneak in constantly. Here, the sauce thickens naturally as it simmers, so you get that clingy, coat-every-piece consistency without anything derived from animal byproducts beyond the chicken itself. The wings go into a hot oven on a wire rack, which means the skin crisps up beautifully without any frying, and a double hit of turmeric in both the dry rub and the sauce gives every bite a warm, golden depth. Toss them straight from the oven into the glossy beet sauce and they're ready to pile onto a platter with celery sticks alongside. Bold, vibrant, and completely from scratch — these are the kind of wings that make people ask for the recipe before they've even finished the first one.
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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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