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Vegan Buffalo Chickpea Wings
Snack

Vegan Buffalo Chickpea Wings

45 minServes 4Nutri-Score B€€
from @erin.devitt.wellness2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chickpeas (canned, drained and rinsed, patted dry)Pantry480 g
  • oat flour (gluten-free)Grains60 g
  • cornstarchPantry20 g
  • smoked paprikaSpices5 g
  • garlic powderSpices4 g
  • onion powderSpices4 g
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • olive oilPantry30 ml
  • buffalo sauce (vegan, dairy-free)Pantry120 ml
  • maple syrupPantry10 ml
  • vegan butter (melted)Dairy15 g

per serving

Nutrition

150kcal

Carbs
20 g
Proteins
6 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Baking tray
  • Oven
  • Pastry brush

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 200 °C and line a baking tray.
    Step 1

  2. Dry the chickpeas

    • Drain and rinse the chickpeas, then pat them very dry with a clean towel.
    • Remove any loose skins so the coating sticks.
    Step 2

  3. Coat the chickpeas

    • Mix the oat flour, cornstarch, smoked paprika, garlic powder, onion powder, salt and pepper in a bowl.
    • Toss the chickpeas in the olive oil, then in the flour mixture until evenly coated.
    • Spread them in a single layer on the baking tray.
    Step 3

  4. Bake until crispy

    • Bake the chickpeas, shaking the tray halfway through, until golden and crisp.
    Step 4

  5. Make the buffalo glaze

    • Warm the buffalo sauce, maple syrup and melted vegan butter together in a bowl and whisk until smooth.
    Step 5

  6. Toss and finish

    • Brush or toss the baked chickpeas with the buffalo glaze.
    • Return to the oven for a few minutes to set the sauce.
    Step 6

  7. Serve

    • Serve warm with a dairy-free dip and celery sticks.
    Step 7
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