
These wings bring serious heat and color to the table, built around a vivid roasted beet buffalo sauce that's unlike anything you'd find in a bottle. The sauce blends earthy beet with apple cider vinegar, coconut aminos, honey, fresh ginger, and garlic into something tangy, slightly sweet, and deeply savory — then it's cooked down until it clings to every crispy wing. Coconut oil does the heavy lifting in both the dry toss and the sauce, keeping the whole recipe completely free from legume-derived ingredients that can sneak into store-bought wing sauces and spice blends. The wings themselves go into a hot oven on a wire rack, which lets the heat circulate and renders the skin genuinely crisp without any frying. A dusting of turmeric and ground ginger in the dry rub ties the flavor profile together before the sauce even hits. Tossed hot and served immediately with celery sticks, these are the kind of wings that disappear fast — and the stunning deep-crimson color makes them look as impressive as they taste.
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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.
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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