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
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, plant milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
- In a separate shallow dish, place the panko breadcrumbs.
- 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.
- In a small bowl, mix together the gochujang, maple syrup, soy sauce, sesame oil, and rice vinegar until well combined.
- Drizzle the vegetable oil over the broccoli wings and bake for 20-25 minutes, or until golden and crispy.
- 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.
- 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