Is there a more decadent way to enjoy our oob organic broccoli florets? These Baked Buffalo Broccoli 'Wings' are irresistible: coated in crispy golden batter, drizzled with hot sauce and maple syrup and served with a Creamy Dipping Sauce. They're baked in the oven, not fried, and the dipping sauce is dairy-free. Winter movie nights just got a whole lot better!
Ingredients
Broccoli Wings
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) oob organic frozen broccoli florets (defrosted)
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
Instructions
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.
Enjoy immediately!
Notes
*If you like spicy food, use less maple syrup and more hot sauce. If you don't like spicy food, substitute some of the hot sauce with barbecue sauce.
