Bang Bang Cauli Wings

Serves:

4 Servings

Prep Time:

20 Minutes

Cook Time:

15 Minutes

Total Time:

35 Minutes

When I first made this recipe from ‘Jessica in the Kitchen’ (link below) I was so blown away. This is probably my favorite cauliflower recipe I’ve come across so far. So much flavor! If you like spicy with a hint of sweet, you’ll love this recipe!

Ingredients

Bang Bang Sauce


  • 1/2 cup vegan mayonnaise

  • 1/4 cup sambal oelek or any other chili paste (including sriracha)

  • 2 tablespoons maple syrup or agave nectar


Bang Bang Cauliflower


  • 1 head cauliflower, chopped into florets

  • 3/4 cup all-purpose flour gluten-free or regular

  • 1 tablespoon sambal oelek or any chili paste

  • 1/2 cup cornstarch

  • 3/4 cup unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1 cup crispy Panko breadcrumbs seasoned with salt pepper, onion powder & garlic powder

Preparation

BANG BANG SAUCE


  • Mix all the sauce ingredients together in a bowl. It should be liquid-y. Set aside.


BANG BANG CAULIFLOWER


  • Preheat oven to 450 degrees F/230 degrees C. Line a baking sheet with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems).

  • In a bowl, mix the flour, chilli paste, cornstarch, nut milk, ACV, sea salt, ground black pepper, garlic powder and onion powder. Stir to combine - the batter should be like a sticky tempura batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa.

  • In a separate bowl, place the panko breadcrumbs. Line it up beside the batter bowl. Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.

  • Then, transfer them to the panko breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each floret enough space.

  • Bake for 22 minutes. Please ensure your oven is completely preheated and hot.

  • Remove from oven. Toss the battered baked cauliflower in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 1-2 minutes for the sauce to soak into the wings.

  • Remove from oven, top with sesame seeds, eat immediately and enjoy!


AIR FRYER INSTRUCTIONS


  • IF using an air fryer, preheat to 400 degrees F/200 degrees C.

  • Repeat all the steps and then place in your air fryer in a single row, so that all the cauliflower has a little bit of space around each piece. Cook for 12-15 minutes, shaking the basket halfway, then continuing to cook. After you add the sauce, bake for another 1 to 2 minutes in the air fryer!

Recipe Origin: