Sriracha Broccoli Wings
This recipe is meant to be a healthier plant-based version of fried chicken wings. Cauliflower is normally the most common substitute, and I also have a recipe for buffalo cauliflower wings. Broccoli works just as well! This recipe uses sriracha as the sauce, which is quite spicy. If you don't like this level of spice, you can use buffalo sauce instead.
Makes 2 servings
Serving Size: 1 cup
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Ingredients for sriracha broccoli wings
- 2 cups of fresh or frozen broccoli
- ⅓ cup of flour (for coating)
- 1½ tbsp of cornmeal (for coating)
- 4 tbsp of water (for wet mixture)
- 1½ tsp sesame oil (for wet mixture)
- 1 tsp vinegar (for wet mixture)
- ¼ cup sriracha (for sauce)
- ¼ cup water (for sauce)
- 1 tsp sesame oil (for sauce)
- Chopped scallion
- Crushed cashews, peanuts, almonds, or sunflower seeds
Directions for sriracha broccoli wings
- Preheat oven to 400 degrees Fahrenheit.
- If using fresh broccoli, break it up into medium-sized florets. Frozen broccoli should be the perfect size already.
- Mix wet ingredients together in a separate bowl. Mix coating ingredients in a separate bowl.
- Dip broccoli florets in the wet mixture, shake off, and then dip into coating immediately. Coat well and set aside on a baking sheet.
- Bake in oven for 10 minutes. Pull out, flip the wings to the other side, and put back in for another 7-15 minutes depending on how crispy you want them. Wings will be done when they start to turn a golden brown on the coating layer.
- While the broccoli wings are baking make the sauce. Mix sriracha, sesame oil, and water in a small bowl.
- Once done baking, dip the broccoli wings into the sauce, shake off excess, and place on a plate to serve.
- calories: 208
- carbohydrate: 32.4g
- cholesterol: 0mg
- fat: 6.4g
- fiber: 3.4g
- potassium: 329mg
- protein: 5.2g
- saturated fat: 0.9g
- sodium: 243mg
- sugar: 1.7g
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