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Buffalo broccoli wings one platter with celery leaves and ranch.

Buffalo broccoli wings

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 serves 1x
  • Category: Appetiser
  • Method: Bake
  • Cuisine: American


These crunchy buffalo broccoli wings are a delicious vegan appetiser with a kick! They are tender on the inside, crisp on the outside and perfectly spicy.  So tasty and simple to make.


  • 2 heads broccoli, cut into florets*
  • 1 cup/ 100g oat flour or gluten free flour
  • 1 cup non-dairy milk
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 3 tablespoons nutritional yeast (optional)
  • 1 tsp salt
  • 1 cup/ 100g crushed gluten free crackers or breadcrumbs
  • 3/4 cup buffalo sauce
  • 3 tablespoons tomato sauce ketchup
  • 3/4 cup water


  1. Preheat your oven to 220ºC/ 425ºF and line a large baking sheet with baking paper.
  2. In a medium/large bowl, whisk together the flour, milk, garlic powder, paprika, salt and nutitonal yeast making sure there are no clumps.
  3. Toss the broccoli in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
  4. Transfer the coated broccoli to a bowl of breadcrumbs to completely coat, then place them onto the baking sheet one at a time, with enough space in between.
  5. Bake for 22-25 minutes or until crisp.
  6. While the broccoli is baking, combine the buffalo sauce, ketchup and water in a small shallow bowl.
  7. Dip or brush the broccoli pieces into the buffalo mixture and return to the baking sheet.
  8. Bake for another 8-12 minutes to crisp up again.
  9. Garnish with fresh chives or green onions and serve with ranch dressing.


  • Can sub 450g pre cut broccoli florets.
  • Can use oat flour, brown rice flour, plain flour or chickpea flour.

Keywords: broccoli wings, Buffalo Wings, broccoli