Sesame Free Beet & Ginger Buffalo Wings
These wings are a bold, unexpected twist on a game-day classic — earthy roasted beet and bright fresh ginger come together in a glossy, vibrant sauce that coats every crispy piece in deep, tangy flavor. The color alone is a showstopper, landing somewhere between ruby red and magenta, and the taste backs it up completely. Coconut aminos stand in for traditional soy-based sauces, which means you sidestep the hidden sesame risk that often comes with bottled wing sauces and Asian-inspired condiments. The wings themselves are oven-baked on a wire rack at high heat, so the skin gets genuinely crisp without a drop of frying oil — no shortcuts, just real technique. A double hit of turmeric and ginger runs through both the dry coating and the sauce, building warm, anti-inflammatory depth that feels a little more grown-up than your average buffalo situation. Honey rounds out the acidity from the apple cider vinegar, keeping the sauce balanced rather than sharp. Serve them with celery sticks and a scatter of fresh parsley, and you've got a crowd-pleasing plate that nobody will guess is free from anything at all.
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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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