Sticky Spicy Cauliflower Wings
That’s right, we said cauliflower wings. Look, nobody’s starting a turf-war with chicken wings, we’re just saying that there are alternatives that are still crispy, sticky, smoky, and as spicy as you want them to be, just without the chicken part. A little whizz around the kitchen and you can make a big batch of these, deep-fried or baked, and tuck into a slightly healthier option that’s perfect for a weekend binge.
- For the sauce:
- 85g Sri Racha, Franks Red Hot, or Maggi Extra Hot Chili Sauce (Tabasco is too thin for this recipe, so stick to thicker sauces)
- 115g Honey
- 115g Ketchup
For the batter:
- 50g Plain Flour
- 15g Corn Flour
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Chilli Powder
- 1 tsp Ground Cumin
- 1/2 tsp Ground Allspice
- 1/2 tsp Salt
- 1/2 tsp Coarse Black Pepper
- 110g Panko Breadcrumbs
- 230ml Milk
- 1 head of Cauliflower, cut into florets
- Peanut or Vegetable Oil, if frying
- Sesame Seeds
- Chopped Spring Onion
- Ranch Salad Dressing
If baking, preheat the oven to 200C/Fan 180/Gas Mark 6
- Put all the sauce ingredients together in a bowl, whisk or stir them together, and set aside.
- In a mixing bowl add the first nine ingredients and whisk them together. Pour in the milk while whisking until a batter is formed.
- In a separate bowl, add the panko breadcrumbs. You’ve now got your two stations for battering your “wings.”
- Dip the cauliflower florets into the batter (one at a time or a few at a time), shake off a bit of the excess, and then roll them around in the breadcrumbs. Place the battered wings on a baking tray. Continue until all the wings are battered.
- At this point, if you are baking them place the baking tray on a rack in the centre of the oven and bake for 20-25 minutes or until the wings are golden and crispy.
- For deep frying: in a dutch oven, heat enough peanut or vegetable oil so that the florets will be completely submerged to 190C. Gingerly drop the florets, a few at a time, into the hot oil and deep fry for 7-8 minutes per batch, or until the batter is crispy and golden and the florets are cooked through. Remove the wings from the oil with a slotted spoon to a plate lined with kitchen roll. Season them with a bit of salt.
- Once you’ve cooked your wings, add them to the sauce and toss or gently stir them to coat.
- Serve warm with a good pinch of sesame seeds, chopped spring onion, and plenty of ranch dressing for dipping.
Disclaimer: We'd feel guilty if we didn't say that this sauce will work equally well on chicken wings, but it's even better if you pair it with Thyme's Beer Battered Chips, Spinach Bites, Onion Rings, or Garlic Roasted Sweet Potato Chunks.