Baked Buffalo Broccoli Wings
Ingredients
- 1 1/4 cup (190g) plain flour
- 2/3 cup (100g) chickpea flour
- 1 1/4-1 1/2 cups (310-375g) plant-based milk, such as almond, soy or coconut, depending on how thick you'd like your batter
- 1 tsp garlic powder
- 1 tsp smoked paprika
- pinch of any good-quality salt
- 3 cups (300g) broccoli florets
- 1/2 cup (125ml) hot sauce*
- 1/4 cup (100ml) maple syrup
- creamy dipping sauce
- 1/2 cup (65g) raw cashews
- 1/4 cup (65ml) plant-based milk, such as almond, soy or coconut
- 1 tbsp lemon juice or apple cider vinegar
- pinch of any good-quality salt
- 1 tbsp dried dill
- 1 tsp garlic powder
Preparation
Preheat the oven to 180°C (350°F). Line 2 trays with baking paper
To make the broccoli wings: In a medium bowl, combine the first 6 ingredients
Dip each frozen broccoli floret in the batter. Make sure all sides are covered but shake off the excess batter. Place the broccoli on the lined baking trays
Bake the broccoli in the oven for 20 minutes, flipping them after 10 minutes
Meanwhile, make the hot sauce coating by combining the hot sauce and maple syrup in a small bowl
Drizzle the hot sauce over the broccoli ensuring all sides are coated. Alternatively, dip each floret in the sauce and return them to the baking tray. Bake the broccoli for another 15-20 minutes or until the batter is golden
Meanwhile, make the creamy dipping sauce: Add all ingredients to a blender and blend until smooth