Macadamia Free Beet & Ginger Buffalo Wings
These wings bring serious color and heat to the table — the kind of dish that stops conversation the moment it lands in front of people. Roasted beet gets blended with apple cider vinegar, coconut aminos, honey, garlic, and fresh ginger into a glossy, deeply pigmented sauce that's tangy, a little sweet, and genuinely bold. Coconut oil does double duty here, both crisping the wings in the oven and enriching the sauce as it reduces on the stovetop. Baking on a wire rack at high heat means the skin gets properly golden and crackling without a drop of frying oil. The turmeric and ginger woven through both the dry rub and the sauce give every bite a warm, aromatic backbone that makes this feel far more complex than the ingredient list suggests. It's a naturally tree-nut-free build from start to finish — no swaps needed, no label-checking required. Serve them with celery sticks and a little fresh parsley and watch the platter disappear.
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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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