Soy Free Beet & Ginger Buffalo Wings
These wings bring serious heat and color to the table, with a vibrant beet buffalo sauce that's earthy, tangy, and just a little sweet from a touch of honey. The real trick is roasting the beet until tender, then blending it smooth with apple cider vinegar, fresh ginger, garlic, and turmeric into a sauce that clings beautifully to every crispy piece. Coconut aminos step in where soy sauce would normally go, delivering that deep, savory backbone without any soy in sight — a swap that works so naturally you won't miss a thing. The wings themselves are baked on a wire rack at high heat, which means the skin gets genuinely crisp without a drop of frying oil. That golden, turmeric-kissed exterior soaks up the beet sauce like a dream once they come out of the oven. Finished with fresh parsley and served alongside celery sticks, this is a crowd-pleasing appetizer that looks dramatic and tastes even better than it looks.
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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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