Broccoli Wings Recipes

BROCCOLI WINGS

Steps:

• Heat the oven to 350 °F.
• Carefully cut the broccoli into bite-sized florets.
• In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper. Stir until well combined. For a gluten-free version substitute the all-purpose flour with chickpea flour (also omit the water if using chickpea flour).
• Dip the broccoli florets into the batter, so they're completely coated.
• Roll them in the panko breadcrumbs. Omit this step for a gluten-free version. However, they're way crispier with the panko breadcrumb coating.
• Line a baking sheet with parchment paper and lay the broccoli florets on the baking sheet. Don't put them on top of each other. Bake for 25 minutes at 350 °F.
• Transfer the baked broccoli wings to a bowl. Either combine all of the ingredients for the gochujang sauce in a small bowl or use store-bought gochujang sauce. Pour it over the baked broccoli wings. Evenly coat them from all sides by stirring them a few times.
• Put the coated broccoli back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.
• Serve immediately and sprinkle with the green onions and sesame seeds.

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.