Description
This Mouthwatering Cauliflower Wings recipe offers a delicious and vegan-friendly alternative to traditional chicken wings. Crispy on the outside and tender on the inside, these cauliflower florets are battered, baked, and coated in a tangy, flavorful barbecue sauce blend with a hint of spice and sweetness. Perfect as a party snack or appetizer, these wings deliver big taste while keeping it plant-based and nutritious.
Ingredients
Cauliflower Wings:
- 1 whole cauliflower (broken into florets)
- 1.25 cup all purpose flour
- 1.25 cup plant milk
- 2 tbsp apple cider vinegar
- 1.5 cup bread crumbs (Panko recommended)
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp barbecue sauce (for batter)
Sauce:
- 2 tbsp barbecue sauce
- 1 tbsp hoisin sauce
- 2 tbsp sweet Thai chili sauce
- 1 tsp aioli (or substitute with 1/2 tsp garlic powder)
- 1/2 tsp cayenne pepper
Instructions
- Preheat and prepare: Preheat your oven to 350°F (177°C). Break the cauliflower into bite-sized florets and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and even baking.
- Make vegan buttermilk: In a small bowl, combine 2 tablespoons of apple cider vinegar with 1.25 cups of plant milk. Stir and set aside to curdle slightly; this acts as a vegan buttermilk substitute to help the batter adhere.
- Mix dry ingredients: In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, sea salt, and black pepper to create the seasoned flour mix.
- Prepare batter: Pour the vegan buttermilk into the dry flour mixture and stir until smooth. Add 2 tablespoons of barbecue sauce and mix thoroughly to form a flavorful batter.
- Prepare breading: Measure out the bread crumbs into a separate bowl. This will be used to coat the batter-dipped cauliflower.
- Batter and bread the florets: Using tongs, dip each cauliflower floret into the batter, then immediately into the bread crumbs. Press gently with your hands to ensure an even coating. Place each coated floret on the lined baking sheet.
- Bake first round: Bake the coated florets for 30 minutes at 350°F (177°C), flipping them halfway through to ensure even browning.
- Make sauce: In a large bowl, combine 2 tablespoons barbecue sauce, 1 tablespoon hoisin sauce, 2 tablespoons sweet Thai chili sauce, 1 teaspoon aioli (or garlic powder substitute), and 1/2 teaspoon cayenne pepper. Stir until smooth and well blended.
- Coat with sauce: Once baked, remove the cauliflower bites from the oven and gently toss them in the prepared sauce, ensuring each floret is fully coated.
- Bake again for crispiness: Increase oven temperature to 400°F (244°C). Place the sauced florets back on the baking sheet and bake for an additional 15 minutes, flipping halfway through to prevent burning and to crisp up the coating.
- Cool and serve: Remove the wings from the oven and allow them to cool for 10 minutes before serving. They are perfect on their own or with a side of your favorite dipping sauce.
Notes
- For extra crispiness, use Panko bread crumbs as they create a lighter, crunchier coating.
- The vegan buttermilk can be made with any plant-based milk like almond, soy, or oat milk.
- Adjust cayenne pepper in the sauce to increase or reduce heat based on your preference.
- This recipe is fully vegan and can be adapted to gluten-free by using gluten-free flour and bread crumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
