Crispy Vegan Wings: Cauliflower Buffalo & Salt and Vinegar
Satisfy your cravings with this lip-smacking fun vegan wings recipe! Featuring two fan-favorite flavors: Buffalo and Salt and Vinegar! Made from cauliflower and gluten-free flour, these wings are a delicious and fun snack or easy appetizer!
2cupsgluten free flourbob's red mill 1-to-1 for best texture or chickpea flour
1¾cupswater
1tablespoongarlic powder
Buffalo sauce
4tablespoonvegan butterroom temperature
2tablespoonsriracha
1tablespoonsoy saucegluten free
Salt and vinegar sauce
1cup white vinegar
1tablespoonsalt
Instructions
Preheat your oven to 450 degrees. Then separate your cauliflower into small florets. *Tip: Follow and cut along the stem so that the florets don't fall apart.
Into a large bowl, add the ingredients for the batter (flour, water, garlic powder). Mix well until there are no lumps. Gently toss the cauliflower florets into the batter, making sure they're evenly coated. You can use a large spoon or even your hands for this step.
Line a baking pan with parchment paper and lightly oil it to prevent sticking. Using your fingers, rub each floret to remove any excess batter and place them cut side down onto the pan. Bake for 15 minutes.
Meanwhile, into 2 seperate medium-sized bowls mix each of the sauces.
Once the initial baking is done, carefully remove the cauliflower from the oven using oven mitts. Using a tong, dip the florets into either sauce. Shake off any excess sauce and place them back onto the baking pan. * Tip: For the salt and vinegar sauce, if the salt sinks to the bottom, simply sprinkle some salt over the dipped wings.
Bake the coated cauliflower wings for another 5-8 minutes until they turn golden brown. For an extra crispy finish, you can broil them for the last minute, but keep a close eye on them to prevent burning.You can serve the buffalo cauliflower with a cilantro- cashew sauce. The recipe for it is in this post for an easy Moroccan stew.
Notes
Fridge: Store your leftover cauliflower wings in an airtight container or a sealed ziplock bag in the fridge for up to 3-4 days.Freezing: If you want to freeze your cauliflower wings for later, let them cool down completely first. Then placing them in a single layer on a baking sheet lined with foil. Make sure they are not touching to avoid sticking together. Place the baking sheet in the freezer and freeze until they are solid. Once frozen, transfer the wings to a food storage bag and return them to the freezer until you are ready to eat them, they are good for 2-3 months.Reheating: To reheat your cauliflower wings, preheat your oven to 350 degrees Fahrenheit and bake them for 5-7 minutes, or until they are heated through. You can also reheat them in the microwave for 30 seconds to a minute, but be aware that this may make them a bit soggy.