Paleo Beet & Ginger Buffalo Wings
These wings bring serious heat-night energy with a twist that's genuinely unexpected — a deep, earthy beet buffalo sauce that turns a vivid crimson and clings to every crispy piece. The sauce blends roasted beet with apple cider vinegar, coconut aminos, fresh ginger, garlic, and a touch of honey, delivering that tangy, punchy kick you want from buffalo without a drop of the butter or hot sauce blends that typically make wings off-limits. Coconut oil does the heavy lifting throughout, keeping everything rich and glossy while staying completely grain- and dairy-free. The wings themselves get a turmeric-and-ginger dry coat before hitting a high oven on a wire rack, which is the move for getting that deep golden, shatteringly crisp skin without any breading or starch. Once they come out, tossing them straight into the warm sauce means every flat and drumette gets fully coated before it hits the platter. Celery sticks on the side keep things classic, and a handful of fresh parsley adds a bright finish that makes the whole plate look as good as it tastes. This is the kind of recipe that genuinely surprises people — nobody needs to know it's clean eating until after they've gone back for seconds.
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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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