Description
These mouthwatering cauliflower wings are a delicious, plant-based alternative to traditional chicken wings. Coated in a flavorful seasoned batter, baked until crispy, and then tossed in a tangy, spicy barbecue sauce blend, they make the perfect appetizer or snack for any occasion. Crispy on the outside, tender on the inside, and bursting with bold flavors, these vegan cauliflower wings are sure to please both vegetarians and meat-eaters alike.
Ingredients
Cauliflower Wings
- 1 whole cauliflower (broken into bite-sized florets)
- 1.25 cup all-purpose flour
- 1.25 cup plant milk
- 2 tbsp apple cider vinegar
- 1.5 cup bread crumbs (I use Panko)
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
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 Oven: 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 to prevent sticking.
- Prepare Vegan Buttermilk: In a small bowl, combine 2 tablespoons of apple cider vinegar with 1.25 cups of plant milk. Stir well and set aside to create a vegan buttermilk substitute, which helps tenderize the cauliflower and improves batter binding.
- Make Batter Mix: In another bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, sea salt, and black pepper until evenly combined.
- Add Vegan Buttermilk & Sauce to Batter: Pour the vegan buttermilk mixture into the flour mixture and stir until you achieve a smooth batter without lumps. Then, add 2 tablespoons of barbecue sauce and mix thoroughly; this will infuse the batter with bold flavor.
- Prepare Breading: Measure out 1.5 cups of Panko bread crumbs and place them in a separate bowl. This will be used to coat the battered cauliflower for a crispy exterior.
- Coat Cauliflower Florets: Using tongs, dip each cauliflower floret first into the prepared batter, ensuring full coverage. Then dip the battered floret into the bread crumbs, pressing gently with your hands to coat evenly. Place coated florets on the prepared baking sheet.
- Bake Initial Round: Bake the coated florets in the oven at 350°F (177°C) for 30 minutes. At the 15-minute mark, turn the florets to promote even baking and crispiness on all sides.
- Prepare Sauce Mixture: In a large bowl, combine 2 tablespoons barbecue sauce, 1 tablespoon hoisin sauce, 2 tablespoons sweet Thai chili sauce, 1 teaspoon aioli (or 1/2 teaspoon garlic powder if substituting), and 1/2 teaspoon cayenne pepper. Stir well until all ingredients are fully incorporated.
- Toss Cauliflower in Sauce: Remove the baked cauliflower bites from the oven and immediately place them into the bowl with the sauce mixture. Using your hands or tongs, toss to coat each floret thoroughly with the tangy, spicy sauce.
- Final Bake for Crispiness: Increase the oven temperature to 400°F (244°C). Transfer the sauced cauliflower florets back onto the baking sheet and bake for an additional 15 minutes, or until they are crispy and golden brown. Turn them halfway through this baking period if necessary to prevent burning and ensure even crispiness.
Notes
- You can substitute plant milk with any dairy milk if not vegan.
- Panko bread crumbs give extra crispiness; regular bread crumbs will work but may be less crunchy.
- Adjust cayenne pepper to control the spiciness level.
- For extra flavor, you can brush the florets with additional barbecue sauce after baking.
- Serve hot with your favorite dipping sauce for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American