Broccoli Wings in a grey bowl sprinkled with sesame seeds and green onion rings with two chopsticks picking up one of the wings
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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.
Course Appetizer, Main Course
Cuisine American, Korean
Keyword broccoli wings
Prep Time 15 minutes
Cook Time 45 minutes
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