Buffalo broccoli wings

Ingredients

• 2 headsbroccoli, cut into florets
• 100 g (1 cup)oat flour or gluten-free flour
• 240 ml (1 cup)non-dairy milk
• 1 teaspoongarlic powder
• 1 teaspoonpaprika
• 3 tablespoonsnutritional yeast (optional)
• 1 teaspoonsalt
• 100 g (1 cup)crushed gluten-free crackers or breadcrumbs
• 180 ml (¾ cup)buffalo sauce
• 3 tablespoonstomato sauce (ketchup)
• 180 ml (¾ cup)water
• To tastefresh chives or spring onions, for garnish
• To tasteranch dressing, to serve

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F) and line a large baking tray with baking paper.

2. 2

   Mix the batter

   In a medium or large bowl, whisk together the flour, non-dairy milk, garlic powder, paprika, salt and nutritional yeast until smooth, with no lumps.

3. 3

   Coat the broccoli

   Add the broccoli florets to the batter and toss with a spoon or spatula until coated.

4. 4

   Add the crumbs

   Transfer the coated florets to a bowl of breadcrumbs and cover them thoroughly. Arrange them on the baking tray one at a time, leaving space between each piece.

5. 5

   Bake until crisp

   Bake for 22–25 minutes, or until the coating is crisp.

6. 6

   Mix the sauce

   While the broccoli bakes, combine the buffalo sauce, ketchup and water in a small, shallow bowl.

7. 7

   Dip in sauce

   Dip or brush the broccoli pieces with the buffalo mixture, then return them to the baking tray.

8. 8

   Bake again

   Bake for a further 8–12 minutes to crisp the coating again.

9. 9

   Garnish and serve

   Finish with fresh chives or spring onions and serve with ranch dressing.

What are buffalo broccoli wings?

They are broccoli florets prepared in the spirit of American buffalo wings: coated, baked until crisp and dressed with a tangy, spicy buffalo sauce. This meat-free version keeps the familiar hot-sauce flavour while letting the broccoli remain the centre of the dish.

The batter helps the crumbs cling, while the second bake sets the sauce-coated crust. Nutritional yeast is optional, but gives the batter a savoury, rounded note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 11g protein, 61g carbs, 6g fat.

The flour, crumbs and broccoli provide most of the carbohydrates, while the flour, crumbs and optional nutritional yeast contribute some protein. Most of the fat comes from the crumbs and the buffalo sauce, with amounts depending on the products used. Serve with a generous salad or raw vegetables to balance the plate.

Build a coating that sticks

Batter: Whisk the flour, milk and seasonings until smooth before adding the broccoli. A lump-free mixture makes it easier to coat the florets evenly.

Crumbs: Transfer each battered piece to the crumb bowl and cover it on all sides. Leave space on the tray so the coating can crisp rather than steam.

Choose the right florets

Even pieces: Cut the broccoli into florets of roughly similar size so they bake at a similar pace. Keep some stem attached if you like, but trim away any tough ends.

Dry surface: If the broccoli has just been rinsed, dry it well before dipping it in batter. Excess water can thin the coating and make it harder for crumbs to adhere.

Use the two-stage bake

First bake: Give the crumb coating 22–25 minutes at 220°C before adding sauce. The florets should look crisp at the edges and be tender when pierced.

Second bake: After dipping or brushing on the buffalo mixture, return the pieces to the oven for 8–12 minutes. This firms the outside again; check towards the end so the coating does not become too dark.

Adjust the heat and texture

Sauce: The buffalo mixture includes water and ketchup as well as buffalo sauce, so it is thinner than a straight sauce coating. Dip briefly or brush it on to avoid soaking the crumbs.

Heat: Buffalo sauces vary in spiciness and saltiness. If yours is especially hot, use a light coating and serve extra ranch on the side.

Serve while crisp

These are best served soon after the second bake, with ranch dressing for dipping and chives or spring onions for a fresh finish. A crisp salad or crunchy vegetable sticks make an easy accompaniment.

For a more substantial spread, serve them alongside wedges or a grain salad. Keep dips on the side so the coating stays crisp for longer.

Recipe notes & tips

• Use a large tray or divide the florets between two trays if they do not fit with space between them.
• Whisk the batter just until smooth so it coats the broccoli evenly.
• Keep one hand for batter and one for crumbs to make coating the florets less messy.
• Brush on the buffalo mixture if you want more control over how much sauce reaches the coating.
• Serve the ranch dressing separately to help the broccoli stay crisp.

Variations

• Make it gluten-free: Choose gluten-free flour and gluten-free crackers or breadcrumbs, as specified.
• Change the seasoning: Add a little extra paprika to the batter for a more pronounced smoky flavour.
• Dial down the heat: Use less buffalo sauce and more ketchup in the sauce mixture.
• Add fresh herbs: Scatter chopped chives or spring onions over the broccoli just before serving.
• Try another dip: Serve with a dairy-free ranch-style dressing for a fully plant-based plate.

Common mistakes to avoid

• Lumpy batter: Whisk the dry ingredients into the milk thoroughly before coating the broccoli.
• Wet florets: Dry the broccoli after washing so the batter and crumbs can cling properly.
• Crowded tray: Leave space between pieces or use another tray, as close-packed florets can soften rather than crisp.
• Too much sauce: Dip briefly or brush on the buffalo mixture so the crumb coating does not become soggy.
• Skipping the second bake: Return the sauced florets to the oven for 8–12 minutes to crisp the coating again.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer until hot and crisp; the microwave will soften the coating.

Frequently asked questions