Move over cauliflower and make space for broccoli buffalo wings that ares crispy on the outside and tender on the inside with just the right amount of heat!
Heat up the hot pepper sauce, paprika powder, white vinegar, salt, garlic powder and avocado oil. Set aside.
Prepare the wet batter
In a large bowl whisk the plant-based milk, the cornstarch, sea salt, paprika, garlic and onion powder.
Slowly add the flour and whisk until fully blended. Set aside.
Prepare the dry mix
In a separate wide bowl, mix the panko breadcrumbs, salt, and paprika.
Putting it together
Dip each piece into the wet batter using tongues.
Using your left hand, place the battered piece into the panko. Shake the bowl to evenly coat each piece. Tap to get rid of excess crumbs.
Repeat for all the pieces and place on the air frying basket making sure to leave a little space in between each piece.
Air fry for 15 minutes. Flip each piece carefully and bake for another 10-12 minutes until fully crisp.
In a large bowl, place some of the fried wings and drizzle some of the buffalo sauce. Quickly shake the bowl and gently toss the wings until they are fully coated.
Serve immediately.
Notes
For a gluten-free version, substitute panko with crushed corn flakes or gluten-free breadcrumbs.