Turkey Free Beet & Ginger Buffalo Wings
These wings are a serious upgrade on the classic game-day staple, swapping the usual bottled hot sauce for a vivid, from-scratch beet buffalo sauce that's as bold in flavor as it is in color. Roasted beet blended with fresh ginger, garlic, apple cider vinegar, and coconut aminos creates a tangy, earthy glaze with just enough heat and sweetness from a touch of honey to keep things interesting. The chicken wings themselves get a turmeric-and-ginger dry coat before hitting a high oven rack, which means the skin crisps up beautifully without a drop of frying oil. Coconut oil does the heavy lifting throughout — both in the spice rub and stirred into the sauce — giving every bite a subtle richness that ties the whole dish together. Because everything here is built from whole, recognizable ingredients, you never have to second-guess what's actually in your sauce the way you might with a store-bought buffalo blend. Toss the hot wings straight from the oven into that glossy beet sauce, pile them on a platter with celery sticks, and watch them disappear faster than you'd expect from something this unexpectedly gorgeous.
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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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