Sticky Cauliflower Buffalo Wings
Indulge in Sticky Cauliflower Wings—a mouthwatering sensation! This recipe transforms cauliflower into crispy, flavorful bites coated in a tantalizing blend of chickpea flour, herbs, and spices. Perfectly paired with a zesty dipping sauce, these wings are the star of any gathering, making every bite an unforgettable experience.
Ingredients
Cauliflower Crumb
- 1 sml cauliflower head
- ½ cup chickpea flour
- ½ cup unsweetened plant milk
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- 1 cup italian herb breadcrumbs
Sauce
- 4 tbsp maple syrup
- 3 tbsp lite soy sauce or tamari
- ½ tsp sesame seeds
- 2 tbsp sriracha chilli sauce
- 1 tbsp apple cider vinegar
- ¼ tsp vegan worcestershire sauce
- 2 tsp cornflour
- ¼ cup water
Instructions
- Preheat oven to 230°C (440℉)
- Cut the cauliflower into small florets, not too small
- In a bowl, mix all the crumb ingredients except the breadcrumbs. In a separate bowl, add the breadcrumbs.
- Coat the cauliflower florets in the batter mix, ensure they are fully coated then roll them in the crumb.
- Place each one on either a silicon baking sheet or onto a baking paper-lined baking tray.
- Bake in the preheated oven for 20 minutes.
- While the cauliflower is cooking, make up the sauce.
- In a pan, heat all the ingredients except the cornflour and water. Dissolve the cornflower in a little of the ¼ water and add to the sauce mixing through to thicken.
- Remove from heat and allow to cool; thickening the mix more.
- Remove the cauliflower from the oven and toss in the sauce. Use a spoon or spatula to coat thoroughly. Use tongs to return the coated cauliflower to the tray. Bake for a further 5 minutes.
- Remove from oven and serve.
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