Jerusalem Artichoke Buffalo Wings

The Chefs Garden

Jerusalem Artichoke Buffalo Wings

These wings, made with Jerusalem artichokes, rival chicken wings any day, especially on Game Day. 

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Time: 30 minutes
Serves: 6
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If you’re looking to add more vegetables to your party platter, these wings—made with Jerusalem artichokes—are the way to go. 

What you need:

For the wings:
1 pound Jerusalem artichokes, scrubbed
1 cup all-purpose flour
1 cup milk (of your choosing)
1 cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste

For the buffalo sauce:
½ cup hot sauce
¼ cup vegan butter
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon smoked paprika 
Salt to taste

What you do:

  1. Preheat oven to 425 degrees. In a bowl, combine flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Dip each Jerusalem artichoke piece into milk, coat in flour mixture, and finally, roll in breadcrumbs until fully coated. Place coated artichoke pieces on a baking sheet lined with parchment paper. Lightly spray coated pieces with cooking spray.
  3. Bake 25 to 30 minutes or until golden brown and crispy, flipping halfway through for even cooking.
  4. In a small saucepan, melt butter over low heat. Stir in hot sauce, apple cider vinegar, garlic powder, smoked paprika, and salt. Simmer the sauce for a few minutes until well combined.
  5. Once artichoke wings are out of oven, transfer to a large bowl. Pour Buffalo sauce over wings and toss until each piece is evenly coated.
  6. Transfer coated wings to a serving plate. Serve with your favorite dressing and celery sticks.
For more vegan recipes like this, read:
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