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Sweet Broccoli Wings

Written by Published on in Dinner, Entrées, Holiday Approved Appetizer, Lunch, Sides
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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!

Hope you give this recipe a try. I’m sure you will enjoy it! If you do, I would love to see your recreation and learn how it went. Leave me a comment here and tag me on Instagram/Facebook/Pinterest/TikTok @demeals.ca #demeals

Sweet Broccoli Wings
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Sweet Broccoli Wings

Recipe by Waseem Hijazi
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes

Ingredients

  • 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!

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