Preheat the oven to 425 degrees Fahrenheit and lightly grease a baking sheet.
In a bowl, whisk together the non-dairy milk, hot sauce, white rice flour, cornstarch, and salt, and mix until smooth. Add water if needed to make a batter thick enough to coat a piece of broccoli but thin enough that the excess drips off.
In another bowl, measure out the breadcrumbs and season to taste with salt and pepper.
One by one, use one hand to dip a piece of broccoli into the batter, gently shake off the excess, and then drop it into the bowl of breadcrumbs. Use your other hand to coat it in breadcrumbs and transfer it onto the prepared baking sheet. Repeat until all broccoli is breaded.
Bake for 10 minutes, then gently flip over each piece and bake for another 5-7 minutes or until nicely browned.
For the garlicky vegan buffalo sauce:
Meanwhile, heat the coconut and vegetable oil in a saucepan over medium-low heat. Once warm, add the minced garlic and cook, stirring frequently, for 2-3 minutes or until softened. Add the hot sauce and ketchup, and stir well to combine. Let simmer, stirring frequently, for another 4-6 minutes to thicken and meld the flavors.
In a small bowl or cup, whisk together the cornstarch with 3 tsp of cold water, then stir the cornstarch slurry into the sauce mixture. Stirring well, continue to cook on medium-low heat until slightly thickened and glossy. Remove from the heat and set aside.
To prepare the buffalo broccoli wings:
GLUTEN-FREE: Gluten-free Panko breadcrumbs are often vegan and can be used in this recipe. I also tested it with chickpea breadcrumbs (which are made from 100% chickpeas and found at some natural stores) and they worked fabulously, even better than the gluten-based Panko breadcrumbs.NUTRITION: Nutrition facts use 2/3 of the batter, chickpea breadcrumbs, and 1/2 of the sauce, which is how I prepare and consume the recipe.