Yeast Free Beet & Ginger Buffalo Wings
These wings bring serious heat and color to the table, with a sauce built from roasted beet, fresh ginger, garlic, and apple cider vinegar that turns a deep, jewel-toned crimson and clings to every crispy piece. The baking method — a wire rack at high heat with a halfway flip — pulls real crunch out of the skin without a drop of frying oil, so the texture holds up beautifully once you toss everything in that glossy sauce. What makes this version work so well for anyone avoiding yeast is that every single component is naturally free of it: coconut aminos stand in for soy sauce, apple cider vinegar adds the tang, and honey rounds out the heat without any fermented or brewer's yeast sneaking in. Standard buffalo sauces and many bottled condiments can be surprisingly tricky to vet, so blending your own from whole ingredients here is genuinely the smarter move. The double hit of turmeric in both the wing rub and the sauce gives everything a warm, earthy backbone that plays beautifully against the brightness of the beet and the bite of fresh ginger. Serve them straight from the bowl with celery sticks and a scatter of parsley, and they disappear fast — bold, vibrant, and completely craveable.
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!