
These wings are a bold, vibrant twist on a game-day classic, and the deep magenta beet buffalo sauce is genuinely one of the most striking things you can put on a plate. Roasted beet gets blended with apple cider vinegar, coconut aminos, fresh ginger, honey, and garlic into a glossy, tangy sauce that's earthy and bright all at once — nothing like the bottled stuff. The wings themselves are oven-baked on a wire rack at high heat, which means the skin gets genuinely crisp without a drop of frying oil. Coconut oil and a turmeric-ginger dry coat give the wings a warm, aromatic base that plays beautifully against the acidic punch of the sauce. Because every component here is made from scratch using whole, straightforward ingredients, there's no need to scan labels or worry about shared-facility warnings that can make packaged wing sauces a gamble. Toss everything together right before serving so the sauce clings to every piece, and finish with fresh parsley and celery sticks for a little cool crunch on the side.
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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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