Spicy Gochujang Broccoli Wings that Impress Your Guests

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Spicy Gochujang Broccoli Wings

Picture this: a gathering of friends, laughter filling the air, and the aroma of something delicious wafting from the kitchen. That’s where my Spicy Gochujang Broccoli Wings come in. They’re not just a dish; they’re a conversation starter. Perfect for impressing your guests, these crispy, plant-based wings are a delightful twist on traditional favorites. Whether you’re looking for a quick solution for a busy day or a standout appetizer for your next get-together, this recipe is sure to please. Trust me, your taste buds will thank you!

Why You’ll Love This Spicy Gochujang Broccoli Wings

These Spicy Gochujang Broccoli Wings are a game-changer in the kitchen. They’re quick to whip up, taking just 45 minutes from start to finish. The crispy texture and bold flavors will have everyone asking for seconds. Plus, they’re a healthier alternative to traditional wings, making them perfect for those of us who want to indulge without the guilt. Trust me, once you try them, you’ll be hooked!

Why You’ll Love This Spicy Gochujang Broccoli Wings

What’s not to love about these Spicy Gochujang Broccoli Wings? They’re incredibly easy to make, even for those of us who might not consider ourselves culinary wizards. In just 45 minutes, you can serve up a dish that’s bursting with flavor and crunch. Plus, they’re a fantastic way to sneak in some veggies while satisfying your cravings for something savory and spicy. Your guests will be raving about them!

Ingredients for Spicy Gochujang Broccoli Wings

Gathering the right ingredients is half the fun of cooking! For these Spicy Gochujang Broccoli Wings, you’ll need a mix of fresh and pantry staples that come together to create a mouthwatering dish. Here’s what you’ll need:

  • Broccoli: Two large heads, cut into florets. This is the star of the show, providing a hearty base for your wings.
  • All-purpose flour: This helps create a crispy batter. You can substitute with gluten-free flour if needed.
  • Plant milk: Unsweetened almond or soy milk works best. It adds moisture without overpowering the flavors.
  • Garlic powder: A must for that savory kick. Fresh garlic can be used, but the powder blends better in the batter.
  • Onion powder: This adds depth to the flavor profile, enhancing the overall taste.
  • Smoked paprika: For a hint of smokiness that complements the gochujang beautifully.
  • Salt and black pepper: Essential seasonings to elevate the dish. Adjust to your taste!
  • Panko breadcrumbs: These give the wings their delightful crunch. You can mix in crushed nuts for extra texture.
  • Gochujang: The star ingredient! This Korean chili paste brings heat and umami. Adjust the amount for your spice tolerance.
  • Maple syrup: A touch of sweetness to balance the heat from the gochujang.
  • Soy sauce: Adds a savory depth. Use tamari for a gluten-free option.
  • Sesame oil: A little goes a long way in adding a nutty flavor.
  • Rice vinegar: This brightens the sauce and adds a tangy note.
  • Vegetable oil: For drizzling over the wings before baking, ensuring they crisp up nicely.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Spicy Gochujang Broccoli Wings

Now that you have all your ingredients ready, let’s dive into the fun part—making these Spicy Gochujang Broccoli Wings! Follow these simple steps, and you’ll have a dish that’s sure to impress.

Step 1: Preheat and Prepare

First things first, preheat your oven to 425°F (220°C). This ensures your wings get that perfect crispy texture. While the oven warms up, line a baking sheet with parchment paper. This makes cleanup a breeze and prevents sticking.

Step 2: Make the Batter

In a large bowl, whisk together the all-purpose flour, plant milk, garlic powder, onion powder, smoked paprika, salt, and black pepper. You want a smooth batter that clings to the broccoli. If it’s too thick, add a splash more plant milk. This batter is the magic that will make your broccoli wings crispy!

Step 3: Prepare the Panko Coating

Next, grab a separate shallow dish and pour in the panko breadcrumbs. This is where the crunch comes from! You can even mix in some crushed nuts or seeds for an extra layer of texture. Just make sure it’s evenly spread out for easy coating.

Step 4: Coat the Broccoli

Now, it’s time to get your hands a little messy! Dip each broccoli floret into the batter, letting the excess drip off. Then, roll it in the panko breadcrumbs until fully coated. Place the coated florets on the prepared baking sheet, making sure they’re spaced out for even cooking.

Step 5: Mix the Gochujang Sauce

In a small bowl, combine the gochujang, maple syrup, soy sauce, sesame oil, and rice vinegar. Stir until well mixed. This sauce is where the magic happens, bringing that spicy, sweet, and savory flavor that will elevate your wings to the next level!

Step 6: Bake the Wings

Drizzle a little vegetable oil over the broccoli wings before popping them in the oven. Bake for 20-25 minutes, or until they’re golden brown and crispy. Keep an eye on them; you want that perfect crunch without burning!

Step 7: Toss in Sauce

Once the wings are out of the oven, it’s time for the grand finale! Toss the hot wings in the gochujang sauce until they’re evenly coated. Return them to the oven for an additional 5 minutes to set the sauce. This step is crucial for locking in all that flavor!

Tips for Success

  • Make sure your broccoli florets are dry before dipping; moisture can prevent the batter from sticking.
  • For extra crunch, consider adding crushed nuts or seeds to the panko mixture.
  • Don’t overcrowd the baking sheet; give each floret space to crisp up nicely.
  • Adjust the gochujang to your spice preference; start with less if you’re unsure.
  • Serve immediately for the best texture; they’re best enjoyed fresh out of the oven!

Equipment Needed

  • Baking sheet: A standard one works, but a rimmed sheet can catch any drips.
  • Parchment paper: For easy cleanup; aluminum foil is a good alternative.
  • Mixing bowls: Use any size, but a large bowl is best for the batter.
  • Whisk: A fork can work in a pinch for mixing the batter.
  • Shallow dish: For the panko; a plate will do just fine!

Variations

  • Spicy Garlic Version: Add minced fresh garlic to the gochujang sauce for an extra kick of flavor.
  • Cheesy Twist: Sprinkle nutritional yeast over the panko breadcrumbs for a cheesy flavor without dairy.
  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend and use gluten-free panko.
  • Asian-Inspired: Mix in some sesame seeds or chopped green onions into the panko for added texture and flavor.
  • Sweet and Spicy: Increase the maple syrup in the sauce for a sweeter profile that balances the heat.

Serving Suggestions

  • Pair with a refreshing cucumber salad for a light, crunchy contrast.
  • Serve with a side of creamy vegan ranch for dipping.
  • Complement with a cold beer or a crisp white wine.
  • Garnish with sesame seeds and chopped green onions for a pop of color.
  • Present on a wooden platter for a rustic touch that impresses!

FAQs about Spicy Gochujang Broccoli Wings

Can I make Spicy Gochujang Broccoli Wings ahead of time?
Absolutely! You can prepare the broccoli and batter in advance. Just coat the florets and store them in the fridge until you’re ready to bake. This makes for a quick and easy appetizer when guests arrive!

What can I serve with these wings?
These wings pair wonderfully with a variety of sides. Consider serving them with a refreshing cucumber salad, creamy vegan ranch, or even some crispy sweet potato fries for a complete meal.

How spicy are these wings?
The spice level can be adjusted based on your preference. Gochujang is flavorful but can pack a punch. Start with a smaller amount and taste the sauce before tossing the wings. You can always add more if you like it hot!

Can I use frozen broccoli for this recipe?
While fresh broccoli is recommended for the best texture, you can use frozen broccoli. Just make sure to thaw and drain it well to avoid excess moisture, which can affect the batter’s adherence.

Are these wings suitable for a vegan diet?
Yes! These Spicy Gochujang Broccoli Wings are entirely plant-based, making them a fantastic vegan appetizer. They’re delicious and satisfying, even for non-vegans!

Final Thoughts

Cooking is more than just preparing a meal; it’s about creating memories and sharing joy. These Spicy Gochujang Broccoli Wings embody that spirit perfectly. With their crispy texture and bold flavors, they’re sure to be a hit at any gathering. Whether you’re enjoying them with family or impressing friends at a party, each bite is a delightful experience. Plus, knowing you’re serving a healthier, plant-based option makes it even more rewarding. So, roll up your sleeves, embrace the kitchen adventure, and let these wings bring a little spice and happiness to your table!

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Spicy Gochujang Broccoli Wings that Impress Your Guests


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  • Author: admin_w09170lj
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Spicy Gochujang Broccoli Wings are a delicious and crispy plant-based alternative to traditional chicken wings, perfect for impressing your guests.


Ingredients

Scale
  • 2 large heads of broccoli, cut into florets
  • 1 cup all-purpose flour
  • 1 cup unsweetened plant milk (such as almond or soy)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, plant milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
  3. In a separate shallow dish, place the panko breadcrumbs.
  4. Dip each broccoli floret into the batter, allowing excess to drip off, then coat with panko breadcrumbs. Place the coated florets on the prepared baking sheet.
  5. In a small bowl, mix together the gochujang, maple syrup, soy sauce, sesame oil, and rice vinegar until well combined.
  6. Drizzle the vegetable oil over the broccoli wings and bake for 20-25 minutes, or until golden and crispy.
  7. Remove from the oven and toss the wings in the gochujang sauce until evenly coated. Return to the oven for an additional 5 minutes to set the sauce.
  8. Serve hot and enjoy!

Notes

  • For extra crunch, try adding crushed nuts or seeds to the panko mixture.
  • For a milder flavor, reduce the amount of gochujang or mix in some ketchup for sweetness.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

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