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    Broccoli Wings

    Published: Dec 29, 2019 · Modified: Jul 13, 2020 by Sina · This post may contain affiliate links · 1 Comment

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    These broccoli wings are out of this world! They’re easy to make, super crispy, and spicy. They’re great with a bowl of brown rice or on their own as an appetizer. 

    Broccoli Wings in a grey bowl sprinkled with sesame seeds and green onion rings with two chopsticks picking up one of the wings

    I’m a huge fan of cauliflower wings and the whole thing works just as well with broccoli! My broccoli wings are kind of a vegan version of spicy Korean gochujang chicken wings. We simply can’t get enough of them around here!

    What You Need For The Broccoli Wings: 

    • broccoli 
    • all-purpose flour
    • unsweetened almond or soy milk 
    • garlic powder
    • paprika powder
    • salt
    • black pepper
    • panko breadcrumbs 
    • store-bought or homemade gochujang sauce

    As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post. 

    Broccoli Wings in a grey bowl on a marble countertop sprinkled with sesame seeds and two chop sticks on the side

    Homemade Gochujang Sauce 

    You can either use store-bought or homemade gochujang sauce. I easily found pre-made gochujang sauce in our regular grocery store in Montreal in the condiment aisle. However, I know that it can be hard to find sometimes. 

    Also be aware that gochujang sauce and gochujang paste are not the same. Gochuang paste is a red chili paste that is used to make gochujang sauce. But it’s super spicy on its own!

    If you want to make your own gochujang sauce at home, you need the following ingredients: 

    • gochujang paste 
    • soy sauce
    • rice vinegar
    • garlic
    • fresh ginger 
    • brown sugar 
    • sesame oil
    • water, to thin 

    five bowls with broccoli florets, homemade gochujang sauce, almond milk, flour, and panko flakes on a marble countertop

    How To Make Broccoli Wings 

    The preparation of these broccoli wings takes a while, but the steps are very easy! However, they take a while in the oven. 

    a collage of four photos showing the preparation of broccoli wings

    1. STEP: Heat the oven to 350 °F.

    2. STEP: Carefully cut the broccoli into bite-sized florets.

    3. STEP: In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper.  Stir until well combined. For a gluten-free version, substitute the all-purpose flour with chickpea flour (also omit the water if using chickpea flour).

    4. STEP: Dip the broccoli florets into the batter, so they’re completely coated.

    a collage of four photos showing the preparation of broccoli wings

    5. STEP: Roll them in the panko breadcrumbs. Omit this step for a gluten-free version. However, they’re way crispier with the panko breadcrumb coating.

    6. STEP: Line a baking sheet with parchment paper and lay the broccoli florets on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes at 350 °F.

    a collage of four photos showing the preparation of broccoli wings

    7. STEP: Transfer the baked broccoli wings to a bowl. Either combine all of the ingredients for the gochujang sauce in a small bowl or use store-bought gochujang sauce. Pour it over the baked broccoli wings. Evenly coat them from all sides by stirring them a few times.

    8. STEP: Put the coated broccoli back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.

    9. STEP: Serve immediately and sprinkle with the green onions and sesame seeds. 

    Recipe Notes:

    • For a gluten-free version, you can use chickpea flour instead of all-purpose flour. Also omit the panko breadcrumbs.
    • Immediately serve these broccoli wings. They’re super crispy when they come out of the oven, but unfortunately they will be a lot less crispy when they cool down. So I don’t recommend storing them for later. 
    • You could serve them over brown rice or also just on their own. They also make a great appetizer. 

    More Vegan Wing Recipes You Have To Try: 

    • Cauliflower Hot Wings with Aioli 
    • Cauliflower Buffalo Wings with Vegan Ranch
    • Crispy Vegan Cauliflower Tacos 

    Broccoli Wings in a grey bowl sprinkled with sesame seeds and green onion rings with two chopsticks picking up one of the wings

    I LOVE TO HEAR FROM YOU GUYS!

    I hope you like these vegan broccoli wings as much as we do around here.

    If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    Broccoli Wings in a grey bowl sprinkled with sesame seeds and green onion rings with two chopsticks picking up one of the wings

    Broccoli Wings

    These broccoli wings are out of this world! They're easy to make, super crispy, and spicy. They're great with a bowl of brown rice or as an appetizer.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American, Korean
    Prep Time: 15 mins
    Cook Time: 45 mins
    Servings: 4 servings
    Calories: 190kcal
    Author: Sina

    Ingredients

    For the Broccoli Wings:

    • 1 large head of broccoli
    • 3/4 cup all-purpose flour
    • 3/4 cup unsweetened almond or soy milk
    • 1/4 cup water
    • 2 teaspoons garlic powder
    • 2 teaspoons paprika powder
    • salt, to taste
    • black pepper, to taste
    • 1 cup panko breadcrumbs
    • 1/2 - 1 cup homemade or store-bought gochujang sauce

    For the Homemade Gochujang Sauce:

    • 2 tablespoons gochujang paste
    • 2 tablespoons soy sauce
    • 1 tablespoon rice vinegar
    • 2 cloves of garlic, minced
    • 2 teaspoons grated ginger
    • 2 teaspoons brown sugar
    • 2 teaspoons sesame oil
    • 1/4 cup water

    Instructions

    • Heat the oven to 350 °F.
    • Carefully cut the broccoli into bite-sized florets.
    • In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper.  Stir until well combined. For a gluten-free version substitute the all-purpose flour with chickpea flour (also omit the water if using chickpea flour).
    • Dip the broccoli florets into the batter, so they’re completely coated.
    • Roll them in the panko breadcrumbs. Omit this step for a gluten-free version. However, they’re way crispier with the panko breadcrumb coating.
    • Line a baking sheet with parchment paper and lay the broccoli florets on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes at 350 °F.
    • Transfer the baked broccoli wings to a bowl. Either combine all of the ingredients for the gochujang sauce in a small bowl or use store-bought gochujang sauce. Pour it over the baked broccoli wings. Evenly coat them from all sides by stirring them a few times.
    • Put the coated broccoli back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.
    • Serve immediately and sprinkle with the green onions and sesame seeds. 

    Notes

    • For a gluten-free version, you can use chickpea flour instead of all-purpose flour. Also omit the panko breadcrumbs.
    • Immediately serve these broccoli wings. They’re super crispy when they come out of the oven, but unfortunately they will be a lot less crispy when they cool down. So I don't recommend storing them for later. 
    • You could serve them over brown rice or also just on their own. They also make a great appetizer. 

    Nutrition

    Calories: 190kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 677mg | Potassium: 91mg | Fiber: 2g | Sugar: 3g | Vitamin C: 0.5mg | Calcium: 90mg | Iron: 2.1mg
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    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
    Previous Post: « Vegan Scalloped Potatoes
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    Comments

    1. D M

      May 05, 2020 at 8:54 pm

      5 stars
      This is a amazng recipe, it is so crispy and spicy. I would recondmend this to everyone!!

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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