Buffalo Cauliflower Wings
So I’ve never actually had wings. Even before going plant-based, I was the kid that ordered a quesadilla at Wild Wings. To many (my husband included), this is indeed a great tragedy. It also doesn’t give me any right to compare these cauliflower wings to real wings. BUT, my husband is a wing connoisseur, dare I say, so his satisfaction with this recipe is enough to count for us both!
I had seen recipes for cauliflower wings floating around in the plant-based recipe world, but never really thought I’d like them. First of all, I’m not big on spicy, and this recipe is typically made with some kind of spicy buffalo sauce. Also, there’s no way cauliflower could mimic chicken in any way anyways… it’s cauliflower. Once I began cooking for Mitchell, however, I figured I’d use his wing-expertise to finally try out this cauliflower concept. All the recipes I came across used some form of breading/frying technique, but I went for a bit of a healthier oven-baked method. I would definitely recommend frying if you’re wanting to really preserve the authenticity, but baking is just as delicious, I promise. Needless to say, they were a hit! I usually use a mix of barbecue and buffalo sauce for Mitchell’s, and just barbecue for mine. It’s up to your taste buds!
Ingredients (serves 2)
1 head cauliflower
1/2 - 3/4 cup sauce of choice (we use buffalo and barbecue)
3/4 cup flour, I use a gluten-free blend
1/2+ almond milk, use more as needed
2 tsp garlic powder, paprika, onion powder, and a dash of salt and pepper
I like to use my air fryer for this recipe, but an oven works just fine. If baking, preheat to 400F and line a baking sheet with parchment paper or grease with oil. Chop your cauliflower head into wing-sized florets. In a large bowl, mix the flour, almond milk, and spices together- it should resemble a thick batter. Toss the cauliflower in the batter, making sure each piece is evenly coated (you can also dip them individually). Place on a baking sheet, trying not to overlap the pieces to ensure even cooking, and cook for 25 minutes, flipping halfway. If using an air fryer, I bake at 400 in increments of 5 min, shaking them around and putting them back until golden brown.
After the florets reach a nice golden brown, coat in your sauce of choice and place them back in the oven or air fryer for a few minutes. When they’re finished, serve with a dipping sauce (I found a dairy-free blue cheese sauce for Mitchell, and I dip everything in tahini) and side if desired (we like them with fries and a yummy salad). Enjoy!