Shellfish Free Beet & Ginger Buffalo Wings
These wings are anything but ordinary — roasted until the skin turns deep golden and shatteringly crisp, then tossed in a vivid, earthy sauce built around a real roasted beet. The color alone is enough to stop a room, but the flavor is what keeps people reaching back in: tangy apple cider vinegar, warming fresh ginger, a touch of honey, and coconut aminos layered together into something that genuinely rivals any classic buffalo sauce. Turmeric runs through both the dry rub and the sauce, giving every bite a subtle warmth that feels intentional and cohesive. Because the sauce is blended completely smooth and cooked down until it clings, you get that glossy, sticky coating without any of the bottled stuff — no mystery additives, no hidden seafood-derived ingredients to second-guess. The whole thing comes together with straightforward pantry staples and one blender, making it far less fussy than the dramatic result suggests. Serve them straight off the platter with celery sticks and a little fresh parsley, and watch them disappear faster than you'd expect from something this good-looking.
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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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