After a failed week of not sharing all the BBQ recipes I planned on posting, I asked you all on Instagram what recipe you would like to see next. I listed about 5 of my newest ones and had an overwhelming request for these wings. Oddly enough, I do have other wing recipes already shared here. Feel free to check out my Green Cauliflower Wings and my Broccoli Wings. Both are a great base that can be used for any flavoring you desire. You can also use any vegetable you want, I’ve used this method successfully with halved brussels sprouts, green beans, asparagus, pickle spears and more. Adjusting the cooking time for each. It’s a great way to have something fried-like without the excess oil. These are actually oil-free! And as always I’ve made them gluten-free and 100% vegan. Feel free to use any flour that accommodates your lifestyle the best.
The real secret to making the best vegan wings is a second coating of sauce. It creates a much more intense flavor, crisp and caramelization that transforms these into authentic wing-like wings. If you have the time and will to not devour these immediately – go for the second sauce coating and thank me later, it’s a game changer!
What’s your favorite wing sauce? I’ve always been a big fan of lemon pepper! Let me know if you would like to see any other variations of this recipe. With the selection of vegetables and sauces, the combinations are truly endless!
Sriracha Sweet Chili Wings
Prep
Cook
Total
Yield 2 -4 servings
Ingredients
- 1 bag Broccoli Florets, I used TJ's
- 1 cup Garbanzo Bean Flour
- 1/3 cup White Rice Flour
- 1/3 cup Tapioca Flour
- Water, as needed (about 1 1/2 cups)
- 4 oz. Sweet Chili Sauce
- 1/4 cup Sriracha (more or less)
- Salt & Pepper, to taste
Instructions
- Prep your broccoli if you're using a full crown, wash and cut into bite-sized florets. The smaller the pieces, the bigger the crunch. Too small will result in burning, adjust cooking time as needed.
- Measure and whisk together all your ingredients (minus the sweet chili sauce & broccoli), adding water slowly until you have reached a pancake batter-like consistency. Thicker batter equals heavy crust, thinner batter equals light crust.
- Preheat your oven to 450 degrees F
- Line a large baking sheet with parchment paper or a non-stick baking liner (that's safe for high heats).
- One by one dip each floret into the batter, using a fork to remove it and gently tap off the excess on the side of your bowl. Carefully transfer it to the baking sheet. Repeat until all your batter and/or florets have been used up.
- *Bake for about 26-30 minutes, flipping each wing halfway through that total time. Be sure to adjust the cooking time as needed if you're using larger or smaller pieces.
- Remove your wings from the oven, transfer half into a large bowl.
- Add in 1/4 of your sauce and begin to fold gently until each wing is coated. I like to toss them in the air, but follow the method that works best for you.
- After all the wings have been coated, using only half the total amount of sauce. Pour them onto your baking sheet, separate as needed and bake again at 450 for 10 minutes.
- After this you can either leave them as is or go in for another coating of sauce. I prefer saucing and baking twice. If you decided not to, use all the sauce the first time you're coating them.
- Repeat the above directions for a second coating, adjusting the cooking time as needed. They should be slightly sticky, very crispy with a deep orange hue.
- Serve warm with a side of extra dipping sauce. Keep leftovers in the warm oven (turned off) if saving for later that same day.
Notes
*I adjusted the wire rack to the middle top section of the oven.Any flour will work for this, feel free to use all of one specific type. I like to use white rice flour if I'm not using a blend.
Courses Appetizer, Entree
Cuisine Gluten-free, Vegan, Oil-free, Kid-friendly
Nice! And broccoli too. 🙂 These sound like they have plenty of flavour, I look forward to trying them out!
Thanks! Yeah, I swear the broccoli tastes even better than the traditional cauliflower wings – I’m kind of obsessed. Hope you enjoy! <3
You’re pretty hard on yourself, aren’t you? Not a failed week at all!! Life happens <3
But these wings?!? Holy smokes. I am dying at how crispy they look!!!! Wow. I just roasted some broccoli this evening, but these would have been way better! Definitely making these ASAP! Hope you have a great week!
Yeah, I’m guilty of that. I get pretty upset when I can’t stick to a solid schedule, but you’re exactly right. Life happens and I can’t plan for the unexpected. These wings are my favorite to make, I love them SUPER crispy and I don’t think I’ve gone a week without making these or some variation of them at least once. I can’t wait to hear what you think, these are so good and I know you’ll love them too! Hope you and your family have an amazing weekend <3
Hi, I was just wondering if you could substitute the bean flour for another type of flour? I want to make these super soon and don’t know if I can wait for shipping!
Hey, any flour can be used. Wheat, white, rice, spelt. I wouldn’t recommend coconut or almond though. Hope you enjoy!
Is there a replacement for the Tapioca Flour?
Feel free to use all one flour, it’s not vital. I like the blend but they will still be perfect using one flour only. Hope you enjoy!
OMG!!! Margaret!! Willow helped me make these tonight and we LOVED them! Way better than cauliflower wings…I’m hooked. I’m kind of embarrassed, but I forgot to grab the chili sauce at the store today so we improvised. I made a mild version for Willow using some Coconut Aminos Teriyaki Sauce and a little bit of avocado oil – and for the grown ups, we added in some hot sauce. Holy smokes. That batter is spot on! Perfect texture and the double sauce method…amazing! All three of us gave a giant thumbs up. We’ll be making this again and again!!! <3
YES! You have no idea how happy I am right now reading this, I’m so hooked on wings it’s not even funny. Finally more people that understand just how delicious these truly are! Thank you for making so many of my recipes, you give me so much encouragement to keep sharing these posts. I love that you made this recipe your own too, broccoli really is better, right? – and now I need to make these asap!
Bravo lady! Just had these and were yummy! Paired with your ranch dip ??.
Yeah?! I’m SO happy to hear that, thank you for giving them both a try! Did you happen to snap a photo? I would love to see your recreation 😀
I’ve been ogling your wing recipes for months now. I’ll be trying these using wheat flour ASAP. Ugh, Margaret, your recipes are so damn awesome. THANK YOU!!
I am SO EXCITED to hear what you think of these! I adore your recipes, seriously. If we lived closer, I would collaborate with you in a heartbeat – I’ve loved your work for years, you’re beyond creative and inspiring <3
Made these last night! Used 1 cup of quinoa flour and 2/3 of rice flour as that’s what was in house. I will try the garbanzo flour next time, make batter a bit thinner and not cook as long after the double dip as they got just a wee bit overdone. Wonderful recipe and thank you so much for sharing your passion! I took photos if you care to have a look:) Be well!
Thanks for giving this a try, Brett. I really like a thick batter and a double coating of sauce, slightly overdone so they’re extra crispy and caramelized! Glad to hear you enjoyed it, I’d love to see photos! You can find me on Instagram, Facebook or Twitter – whichever works best for you 😀
Hi! These look freaking amazing and I really want to make them – but I only have frozen broccoli right now. Any recommendations on what to do with that? Ps, Margarets are the best 😀
Thank you! You can use frozen, let it thaw to room temperature before coating in batter. You might need to adjust the baking time as well, the texture will be different but overall should still be just as delicious!