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
Yield 2 -4 servings
- 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.
*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