Wheat Free Beet & Ginger Buffalo Wings
These wings bring serious heat and color to the table, with a vivid beet-and-ginger buffalo sauce that's completely unlike anything you'd find at a sports bar. The sauce gets its deep, earthy punch from roasted beet blended with apple cider vinegar, coconut aminos, honey, fresh ginger, and garlic — then simmered until it clings to every crispy piece. Coconut aminos stand in for soy sauce here, which is the move that keeps the whole recipe free from wheat without sacrificing that savory, umami depth you want in a good wing sauce. The wings themselves are oven-baked on a wire rack at high heat, so the skin renders out beautifully golden and crisp without a drop of flour or any coating at all. Turmeric runs through both the dry rub and the sauce, giving the whole dish a warm, golden undertone that plays off the beet's natural sweetness. Serve them straight from the bowl with celery sticks and a scatter of fresh parsley, and watch them disappear fast.
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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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