Broccoli Wings Recipes

CRISPY GARLIC BUFFALO BROCCOLI WINGS

Steps:

• Preheat the oven to 425 degrees Fahrenheit and lightly grease a baking sheet.
• In a bowl, whisk together the non-dairy milk, hot sauce, white rice flour, cornstarch, and salt, and mix until smooth. Add water if needed to make a batter thick enough to coat a piece of broccoli but thin enough that the excess drips off.
• In another bowl, measure out the breadcrumbs and season to taste with salt and pepper.
• One by one, use one hand to dip a piece of broccoli into the batter, gently shake off the excess, and then drop it into the bowl of breadcrumbs. Use your other hand to coat it in breadcrumbs and transfer it onto the prepared baking sheet. Repeat until all broccoli is breaded.
• Bake for 10 minutes, then gently flip over each piece and bake for another 5-7 minutes or until nicely browned.
• Meanwhile, heat the coconut and vegetable oil in a saucepan over medium-low heat. Once warm, add the minced garlic and cook, stirring frequently, for 2-3 minutes or until softened. Add the hot sauce and ketchup, and stir well to combine. Let simmer, stirring frequently, for another 4-6 minutes to thicken and meld the flavors.
• In a small bowl or cup, whisk together the cornstarch with 3 tsp of cold water, then stir the cornstarch slurry into the sauce mixture. Stirring well, continue to cook on medium-low heat until slightly thickened and glossy. Remove from the heat and set aside.

BROCCOLI WINGS RECIPE (VEGAN)

Steps:

• Preheat oven to 375°F / 190°C.
• To make the wings: Cut up the broccoli head into small wing-sized florets. Mix dry ingredients, except panko and garlic powder, for the breading in a large bowl. Add wet ingredients to dry ingredients and whisk until well combined. Set aside. Combine panko breadcrumbs and garlic in a rather flat bowl, tray or plate.
• Dip the florets into the bowl of batter, one at a time. Then roll each floret over the breadcrumbs, until well coated. Place them on a baking pan, with a parchment paper and spray them with some oil. Make sure they are evenly spread. Bake for 20 minutes.
• To make the sticky sesame sauce gather all the ingredients for it. In a small bowl or cup mix cornstarch into water and set aside. In another bowl mix soy sauce, rice vinegar, ground ginger, red chili flakes, and agave. Heat a skillet over medium heat with the sesame oil in it. Once heated up add your minced garlic. Cook for 30 seconds to a minute. While stirring add the soy sauce mix. Bring to boil. Add cornstarch-water mix and bring to another boil to thicken. Once it thickened take off heat.
• Remove the broccoli from the oven, and cover with freshly made sticky sauce. Toss and put back into the oven for another 10 to 15 minutes. Remove from the oven and let cool for a few minutes before serving. Sprinkle with sesame seeds and green onion. Enjoy!