MSG Free Beet & Ginger Buffalo Wings
Game-day wings get a serious glow-up here, with a sauce built entirely from whole, real ingredients — no packets, no flavor enhancers, no shortcuts that sneak in unwanted additives. The deep crimson color comes from a roasted beet blended smooth with apple cider vinegar, coconut aminos, honey, garlic, and fresh ginger, giving you that punchy, tangy buffalo vibe without a drop of anything artificial. Coconut aminos do the heavy lifting where soy sauce might otherwise introduce hidden additives, keeping every element clean and intentional. The wings themselves are oven-baked on a wire rack at high heat, so the skin crisps up beautifully without any deep-frying fuss. A double hit of turmeric and ginger — both in the dry rub and the sauce — layers warmth and a subtle earthiness that makes these genuinely interesting to eat, not just a novelty. Toss them hot straight from the oven so every piece gets fully coated in that glossy, vibrant sauce, then scatter fresh parsley on top and set out celery sticks for the full spread. These are the kind of wings that disappear fast and leave everyone asking what's actually in the sauce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!