Walnut Free Beet & Ginger Buffalo Wings
These wings are a bold, vibrant twist on a game-day classic, with a sauce that gets its deep crimson color and earthy sweetness from roasted beet rather than the usual cayenne-heavy bottle. Fresh ginger and apple cider vinegar bring the heat and tang you expect from buffalo wings, while coconut aminos and honey round everything out into something genuinely complex. The wings themselves are oven-baked on a wire rack at high heat, which means the skin comes out crackling and golden without a drop of frying oil. Everything in the sauce is blended smooth and then simmered until it clings beautifully to each piece — no shortcuts, no mystery ingredients. For anyone navigating tree nut allergies at a party spread, wings like these are often the riskiest dish on the table thanks to walnut-based sauces or garnishes that sneak in uninvited, but every component here is straightforward and easy to verify. Serve them straight from the bowl with celery sticks and a little fresh parsley, and watch them disappear before you even sit down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!