Directions: |
Directions:Preheat oven to 450 degrees. Prepare a baking sheet by lining it with greased foil (not olive oil it will burn the bottom of the wings). Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems). Chop the cauliflower into smaller pieces to resemble the size of wings, do not wet the wings otherwise the batter will not stick.
In a separate bowl, whisk the flour, milk, salt, ground black pepper, and garlic powder in a bowl to make the batter, add water if batter seems too thick. In a separate bowl, place the bread crumbs. Line it up beside the batter bowl. Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wing are coated.
Bake for 22 minutes. Ensure your oven is completely preheated and hot. While baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavor. Remove from heat. Taste a little bit to decide if you need more sweetener to balance out the heat (syrup, could also use honey and brown sugar); if so, add a tablespoon at a time until your desired heat.
Remove from oven. Toss the wings in the sauce then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
Remove from oven and serve immediately with ranch dressing. |
This recipe for Cauliflower Buffalo Winger is from