As a vegan, I find it scary how real these look. Honestly, the look of them makes me feel a bit bad (shivers). But... this is a recipe highly requested by my (omnivore) husband, and he loves real chicken wings.
I have seen countless of recipes of cauliflower wings and they look alright, but I wanted to make a more visibly and texture-ly better version of wings that is vegan!
I remember always having a - somewhat - hard time, dealing with artichoke, specially on pizza, since the texture reminded me of chicken. So I though why not make these into vegan wings, and see what I can come up with.
So I played around with the artichoke at first, figuring out how to chop it perfectly to get the right shape. Get all of the edible part - which is usually not much on an artichoke, but keeping some of the leafy parts to get the right shape of a real wing.
The leafy part is very fibrous and chewy. It is edible but I wont recommend this. So, the leafy part I chose to keep, acts as a handle like you would eat a real chicken. You eat as much you can around the non edible part and discard the rest, in this case the fibrous leaf, not the bone. It gives that very authentic feeling of eating a chicken wing.
My husband was super surprised and said it was definitely a worthy substitute for wings, specially they way you eat them.
So basically – these vegan wings are not for the faint-hearted vegans.
I do find them challenging because of the way they look and feel, but the taste is great, and for you omnivores or vegans that misses meat for some reason, this is your dope.
Makes 12 wings
- 1 Artichoke head
- 1.2 dl of white organic flour (½ cup)
- 1.2 dl plant milk (½ cup)
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoons sriracha mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoons paprika
- ½ teaspoon pepper
- ½ teaspoon salt
- Few tablespoons breadcrumbs as needed
Dipping suggetions (optional)
- Vegan Garlic Mayonnaise
What you will need
- Cutting board and knife
- 1 cup to measure
- 1 medium bowl for batter
- 1 small bowl for sauce
- 1 small bowl for breadcrumbs
- 1 whisk
- spoons to measure
- 1 tong
- Preheat the oven to 200 c (390 F).
- In a bowl put the flour, baking powder, salt, pepper and paprika. Mix well, then pour in the plant milk and whisk until no clumps are visible.
- Wash the artichoke and cut it into quarters like pictured above. Then cut out the hairy middle part, then cut off the hard leafy layers on the outside.
- Every quarter should be cut into 3 even parts, on the long side like the direction cut before. If there’s more hard leafy parts on the outside chop it off, but leaving a few pointy leafs. This part is not for eating, but acts as a handle when dipping, and you only eat the heart of the artichoke. Also chop off the hard parts of the artichoke head so you only have the white artichoke visible.
- Dip the artichoke wings in the batter and put on a baking tray on some baking paper or a silicone mat. Bake for 15 minutes on normal setting. Meanwhile mix the sauce. In a small bowl put in the sriracha mayonnaise (yes it is vegan !), ketchup, soy sauce, water, salt, pepper and paprika. Mix well.
- Take the wings out of the oven when baked. Don't turn off the oven. Take each wing with a tong and dip in the hot glaze and then put back on the baking tray. Try and get an even layer on all the wings. Sprinkle with breadcrumbs afterwards.
- Put them back in the oven at 200 c (390 F) on normal setting for about 15 more minutes.
- Serve with Vegan Garlic Mayonnaise or any other dip that you like.