Seed Oil Free Beet & Ginger Buffalo Wings
These wings are proof that game-day food doesn't have to rely on industrial shortcuts to hit hard. The heat comes from a deeply flavored beet and ginger sauce built entirely from whole ingredients — roasted beet, apple cider vinegar, coconut aminos, honey, and fresh garlic — blended smooth and finished with coconut oil instead of the refined vegetable oils that show up in almost every bottled hot sauce on the market. Coconut oil does double duty here, both coating the wings before they go into a screaming-hot oven and enriching the sauce as it reduces on the stovetop. The result is skin that crisps up beautifully without a drop of canola or soybean oil in sight. That earthy, tangy sauce clings to every piece with a gorgeous deep-red color and a warmth that builds slowly thanks to the ginger and turmeric running through both the dry rub and the sauce itself. Serve them straight from the bowl with celery sticks and a handful of fresh parsley, and they disappear fast.
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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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