Description
These crispy, oven-baked cauliflower hot wings are coated in a flavorful BBQ sauce and served with a creamy vegan aioli. A perfect plant-based snack!
Ingredients
Scale
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For the Wings:
- 1 head of cauliflower, cut into florets
- ¾ cup unsweetened almond or soy milk
- ¼ cup water
- ¾ cup all-purpose flour (or chickpea flour for gluten-free)
- 2 tsp garlic powder
- 1 ½ tsp paprika
- Salt and black pepper to taste
- ¾ cup panko breadcrumbs (omit for gluten-free)
- 1 cup spicy BBQ sauce
- 1 tsp sriracha (optional)
- 2 green onions, chopped (for garnish)
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For the Vegan Aioli:
- ½ cup vegan mayo
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, plant milk, water, garlic powder, paprika, salt, and pepper until smooth.
- Dip each cauliflower floret into the batter, then roll in panko breadcrumbs for extra crunch.
- Arrange on the baking sheet and bake for 25 minutes until golden and crispy.
- In a separate bowl, mix BBQ sauce and sriracha. Toss the baked cauliflower in the sauce.
- Return to the oven and bake for another 20 minutes to caramelize the sauce.
- While baking, mix vegan mayo, garlic, lemon juice, salt, and pepper to make the aioli.
- Remove the wings from the oven, garnish with green onions, and serve hot with aioli.
Notes
- For an extra crispy texture, bake on a wire rack instead of parchment paper.
- Adjust the spice level by increasing or decreasing the sriracha.
- Store leftovers in an airtight container for up to 3 days; reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American, Plant-Based