Cauliflower Wings with a Sticky, Spicy Sauce Recipe

David Beaver

Cauliflower wings, that's what we said. Now that it's nearly time to start dusting off the BBQ's for another year we thought we'd give you a recipe that'll make an awesome addition to your BBQ that ticks all the boxes, crispy, sticky, smoky, and as spicy as you can handle. With a few minutes in the kitchen, you can create a large batch of these, deep-fried or baked, and enjoy a somewhat healthier option that's ideal for satisfying those BBQ cravings!

To make the sauce, combine the following ingredients:

  • 85g Sri Racha Sauce (Tabasco is too thin for this recipe)
  • Maple Syrup (115g)
  • Ketchup (115g)

For the batter, mix all of these ingredients together in a large bowl:

  • 2 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 50g Plain Flour
  • 15g Corn Flour
  • 1 teaspoon Chilli powder
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon of ground Allspice
  • Half a teaspoon of Salt
  • 110g Panko Breadcrumbs
  • 230ml Almond Milk
  • 1/2 teaspoon coarse black pepper
  • 1 Cauliflower head, sliced into florets
  • If frying, use Peanut or Vegetable Oil.

Garnish with:

How to Make:

Preheat the oven to 200°C / Fan 180°C / Gas Mark 6 if baking.

  • In a mixing bowl, combine all of the sauce ingredients, whisk or swirl to combine, and put to one side.
  • Combine the first nine ingredients in a mixing dish and whisk them together. While whisking, pour in the almond milk until a batter forms.
  • Place the panko breadcrumbs in a separate bowl. You now have two areas where you can batter your "wings."
  • Dip the cauliflower florets in the batter (one at a time or in handfulls), shake off the excess batter, and then roll them in the breadcrumbs. Using a baking tray, place the battered wings. Repeat until all of the wings have been battered.
  • If you're baking the wings, set the baking pan on a rack in the centre of the oven and bake for 20-25 minutes, or until golden and crispy.
  • When the wings are done, toss or gently swirl them into the sauce to coat.
  • The finished 'wings' are best served piping hot and garnished with sesame seeds, chopped spring onion, and plenty of ranch dressing for dipping.

 

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