Seeds Free Beet & Ginger Buffalo Wings
These wings bring serious heat and color to the table — the kind of dish that stops conversation the moment it lands in front of people. The deep crimson sauce gets its striking hue from 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. Standard buffalo sauces and many store-bought hot sauces can sneak in sesame oil, mustard seed, or other seed-derived ingredients, so making your own from scratch here is genuinely the smarter move. The wings themselves are oven-baked on a wire rack at high heat, which means the skin renders out beautifully without any deep-frying or seed-based oils in the mix. Turmeric runs through both the dry coating and the sauce, giving the whole dish a warm, earthy backbone that plays off the brightness of the ginger and vinegar. Toss everything together right out of the oven so the sauce soaks into all the nooks, then scatter fresh parsley on top and serve alongside celery sticks for a classic finish. It's bold, it's vibrant, and it delivers every bit of the sticky, tangy satisfaction you want from a great wing night.
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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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