SRIRACHA SWEET CHILI WINGS
2-4 cups of broccoli florets
1 cup garbanzo bean flour (or flour of choice)
¹⁄³ cup white rice flour (or flour of choice) ¹⁄³ cup tapioca flour (or flour of choice) Water, as needed (about 1½ cups)
4 oz. sweet chili sauce
¼ cup sriracha (or chili sauce of choice, adjusting quantities to suit taste)
Salt & pepper, to taste
1 Prep your broccoli if you're using a full crown, wash and cut into bite-sized florets. The smaller the pieces, the bigger the crunch. Too small will result in burning, adjust cooking time as needed.
2 Measure and whisk together all your ingredients (minus the sweet chili sauce & broccoli), adding water slowly until you have reached a pancake batter-like consistency. Thicker batter equals heavy crust, thinner batter equals light crust.
3 Preheat your oven to 450°F/230°C
4 Line a large baking sheet with parchment paper or a non-stick baking liner (that's safe for high heats).
5 One by one dip each floret into the batter, using a fork to remove it and gently tap off the excess on the side of your bowl. Carefully transfer it to the baking sheet. Repeat until all your batter and/or florets have been used up.
6 Bake for about 26-30 minutes, flipping each wing halfway through that total time. Be sure to adjust the cooking time as needed if you're using larger or smaller pieces.
7 Remove your wings from the oven, transfer half into a large bowl.
8 Add in ¼ of your sauce and begin to fold gently until each wing is coated. I like to toss them in the air, but follow the method that works best for you.
9 After all the wings have been coated, using only half the total amount of sauce. Pour them onto your baking sheet, separate as needed and bake again for 10 minutes.
10 After this you can either leave them as is or go in for another coating of sauce. I prefer saucing and baking twice. If you decided not to, use all the sauce the first time you're coating them.
11 Repeat the above directions for a second coating, adjusting the cooking time as needed. They should be slightly sticky, very crispy with a deep orange hue.
12 Serve warm with a side of extra dipping sauce. Keep leftovers in the warm oven (turned off) if saving for later that same day.
Notes: I adjusted the wire rack to the middle top section of the oven.
What’s your favorite wing sauce? I’ve always been a big fan of lemon pepper! Let me know if you would like to see any other variations of this recipe. With the selection of vegetables and sauces, the combinations are truly endless!