Xanthan Gum Free Beet & Ginger Buffalo Wings
These wings bring serious heat and color to the table — the kind of dish that stops conversation the moment it lands in front of people. A roasted beet blended with fresh ginger, garlic, apple cider vinegar, and coconut aminos creates a glossy, deeply savory sauce that's genuinely unlike anything you'd find in a bottle. The natural sugars from the beet give the sauce a subtle sweetness that balances the tang, while turmeric runs through both the dry rub and the sauce for a warm, earthy backbone. Because every component is built from whole, straightforward ingredients, there's no need to scan labels for hidden stabilizers or thickeners — the sauce gets its body from the beet itself, reduced down in a saucepan until it coats the back of a spoon. The wings go into a hot oven on a wire rack, which means the skin crisps up beautifully without any deep-frying fuss. Toss them straight from the oven into that vivid sauce and every piece gets fully coated in something bold, bright, and a little unexpected. Serve with celery sticks and a handful of fresh parsley, and you've got a crowd-pleasing plate that looks as striking as it tastes.
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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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