Buffalo Cauliflower Wings - Mekardo.com

Buffalo Cauliflower Wings

Buffalo Cauliflower Wings

Buffalo cauliflower wings, a plant-based version of buffalo chicken wings, have become a game day staple in recent years. Following my testing and perfecting of this recipe, buffalo cauliflower is too excellent to limit to game day. I’ve been cooking it up for fall gatherings and movie nights, for TV binge sessions and even the rare lunch or dinner. It’s crispy on the edges and tender in the middle, spicy, sour, and a little bit sweet. Try one floret erm, wing, and I promise, you’ll be back for more before you know it.

How to Make the BEST Cauliflower Buffalo Wings

1. Don't leave out the parchment paper.

It is required for this recipe. When you try to turn the cauliflower wings without it, they will cling to the baking sheet. Even when using paper, use a spatula to delicately turn them. The batter around them is still fragile after only 10 minutes of baking, and it can easily tear during the flipping procedure.

2. Before serving, brush with additional sauce.

Let's face it: as delicious as buffalo cauliflower wings are, they are primarily a vehicle for buffalo sauce. To get that crave-worthy buffalo flavor, spray the wings twice with the sauce, once mid-bake and once shortly before serving. This is not a snack that requires napkins.

3. Consume them as soon as possible.

Maybe not right away, since these buffalo cauliflower bites are quite hot right out of the oven. But they're finest right away, while they're still warm and the edges are beautifully crunchy. If you have leftovers, refrigerate them in an airtight container for up to 3 days. They won't be crispy, but they'll still be delicious!

Buffalo Cauliflower Wings

Such a fun snack or starter are these baked buffalo cauliflower wings! The crispy edges are hard to avoid, and the spicy, tangy flavor is delicious. Gather the napkins!

Ingredients:
  • ⅔ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp sea salt
  • ¾ cup water
  • 1 head cauliflower (about 2 pounds), cut into big florets
  • Buffalo Sauce (for brushing)
  • Vegan Ranch (optional, for dipping)
Instructions:
  1. Heat your oven to a toasty 450°F and lay parchment paper on two big baking sheets.
  2. In a large bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, and salt. Add water and whisk it smooth. Toss in cauliflower, stir until coated.
  3. Take the cauliflower out of the batter, letting excess drip off. Spread them out on the sheets. Bake 10 mins, flip with a spatula, and bake 10 more mins, swapping sheets.
  4. Pull the cauliflower out, brush on buffalo sauce. Bake another 12-15 mins until crispy and dark around the edges.
  5. Take them out, brush on more buffalo sauce. Want extra? Dip in vegan ranch.
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