Mushroom Free Beet & Ginger Buffalo Wings
These wings are bold, vibrant, and genuinely unlike anything else you'll pull out of your oven — the kind of dish that stops a party cold the moment it hits the table. The sauce gets its deep crimson color and earthy sweetness from a roasted beet blended smooth with apple cider vinegar, coconut aminos, honey, garlic, and fresh ginger, then finished with coconut oil until it's glossy and just thick enough to cling to every crispy edge. Turmeric and ginger run through both the wings and the sauce, giving the whole thing a warm, slightly spicy backbone that plays beautifully against the natural sweetness of the beet. The wings themselves are baked on a wire rack at high heat, which means the skin renders out and crisps up without any frying — no shortcuts needed. For anyone navigating menus where conventional buffalo sauces or restaurant kitchens can hide unexpected fungi-derived ingredients, making this at home with a clean, whole-food ingredient list takes all the guesswork out. The result is saucy, finger-licking, genuinely craveable wings that happen to be free of anything you're avoiding. Serve them with celery sticks and a little fresh parsley, and watch them disappear.
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!