Vegan Brunch Recipe Lemon Pepper Chicken Wings
The perfect vegan brunch recipe! These crispy vegan lemon pepper chicken wings are sure to be a crowd favorite.
If you are looking for a light and crispy vegan lemon pepper chicken wing recipe you’ve found it. This is the perfect vegan brunch recipe or I’m definitely not judging if you decide to have it for breakfast. Plus, the great news is you’ll likely have all the ingredients you need right in your pantry. If you’re ready to enjoy the crispy, salty, crunchiness of these wings, then let’s go!
For this recipe you’ll need less than 10 ingredients. Which is always a relief right? This helps cut down on groceries and you can make sure you’re spending less time in the kitchen. Here are the ingredients for your next favorite vegan brunch menu item:
- Artichoke Hearts, drained
- Cake Flour (optional)
- Baking Powder
- Black Pepper
- Trader Joe’s Vegan Chicken-less Salt
- Almond Milk
- Lemon Juice
One of the things I love about this recipe is the light and crispy batter. I was able to achieve this by using cornstarch, cake flour and baking powder. If you don’t have cake flour, it’s okay to use all cornstarch. It shouldn’t change the flavor profile of the recipe much.
Before making the dry and wet mix I recommend draining the artichoke hearts and then setting out on a baking cooling rack. This will allow the artichoke hearts to dry out a bit before cooking. This way you get a crispier coating for the wings…. and it’s all about the crunch. Then preheat oven to 425* F.
Prepare the Dry and Wet Mix
Now that all ingredients have been gathered prepare the dry and mixtures. For the dry mix simply add the cornstarch, cake flour (if available), baking
powder, black pepper, Trader Joe’s Vegan Chicken-less Salt and turmeric to a mixing bowl. Whisk all these ingredients together until well combined. Set aside.
Next, whisk together the almond milk (or plant milk of choice) and lemon juice to make vegan buttermilk. Then set aside.
Cook the Artichoke Wings
First take all the artichoke hearts and toss in the dry mixture. Making sure they are evenly coated. Then dredge the artichoke hearts into the wet mixture one by one. Finally, toss all of the artichoke hearts back into the dry mixture again. This double coating is critical and what will ensure the crispy, crunchy magic happens.
Place the artichoke hearts evenly lined out on a parchment lined baking sheet. Lightly spray with oil and cook in the oven for 30 minutes, ensuring you flip halfway through.
Serve hot and enjoy!