I’ve always loved broccoli. Mainly in stir fry’s. But I’ve never thought I’d wing them up. Funny thing…I winged this recipe. I had a head of broccoli that was about to go bad and didn’t feel like making a stir fry. I was also craving something sweet but savoury. And this happened!
Crispy broccoli wings, coated in a sweet pomegranate molasses sauce, and oh yes, double oven-baked! One of my favourite ways of having broccoli now. Just wing them up! These Sweet Broccoli Wings make a great appetizer/side dish for a lunch. Or if you’re always hungry like me, have the whole bowl to yourself!
If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.
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Sweet Broccoli Wings
4
servings15
minutes45
minutesIngredients
1 Large Broccoli Head
- Batter
3/4 Cup Flour
3/4 Cup Plant-based Milk
1/4 Cup Water
3 Tsp Pomegranate Molasses
2 Tsp Garlic Paste
2 Tsp Paprika
1/2 Tsp Salt
1/2 Tsp Black Pepper
1 Tsp Cornstarch
- Breadcrumbs Tray
1 1/2 Cups Panko Breadcrumbs (or finely crushed cereal)
1 Tsp Paprika
1/2 Tsp Garlic Powder
- Pomegranate Hoisin Sauce
4 Tbsp Hoisin Sauce
2 Tbsp Pomegranate Molasses
2 Tsp Soy Sauce
1/2 Lemon – squeezed
1 Tsp Apple Cider Vinegar
3 Tbsp Water
1 Tbsp Brown Sugar
1 Tsp Cornstarch
- The Rest
Spray Oil
Parchment Paper
Directions
- Preheat oven to 375 F | 190 C. Cut up the broccoli head into small wing-sized florets.
- Whisk the Batter ingredients in a large bowl (except cornstarch). Once combined, add the cornstarch and whisk to again.
- Mix the Breadcrumbs ingredients and lay on a flat tray/surface.
- Dip the florets into the bowl of batter, one at a time. Then roll each floret over the breadcrumbs, until well coated.
- Place them on a baking pan, with a parchment paper and spray oil. Make sure they are evenly spread. Bake for 20 minutes.
- Prepare the Pomegranate Hoisin Sauce in a bowl, whisking all ingredients (except cornstarch). Once combined, add the cornstarch and whisk again.
- Remove the broccoli from the oven, toss with the sauce in a large bowl until each floret is well coated.
- Place the broccoli back on the baking pan, and bake for another 20-25 minutes – until crispy and golden. Remove from the oven and let cool for a few minutes before you dig in.
Enjoy your demeal!
These are incredibly delicious and relatively easy to make! (Once you tried making this recipe and know all the steps they are done in no time.) I can really recommend to try this recipe and make them yourself – especially when you are a broccoli fan!