Crispy Cauliflower Wings

I remember the first time I made these crispy cauliflower wings; it was a game night at our place, and I was looking for something fun and flavorful to serve that wasn’t the usual greasy fare. My family, always enthusiastic taste testers, were initially skeptical when I announced “cauliflower wings.” But oh, how quickly their skepticism turned into delight! The moment they bit into these golden, crunchy florets, coated in a savory, slightly spicy batter, the room went silent except for the satisfying crunch. Even my notoriously picky nephew, who usually avoids vegetables like the plague, devoured them. They were crispy on the outside, tender on the inside, and bursting with flavor – a far cry from bland, boiled cauliflower. Honestly, these crispy cauliflower wings have become a regular request in our house, proving to be a hit with both vegetarians and meat-eaters alike. They’re not just a healthier alternative to chicken wings, they’re simply delicious in their own right, perfect for game days, parties, or even a fun weeknight dinner. Get ready to be amazed – these are not your grandma’s cauliflower!

Ingredients

This recipe is divided into three parts: the cauliflower itself, the batter that gives it that irresistible crisp, and the sauce that kicks up the flavor. Here’s everything you’ll need to create these fantastic crispy cauliflower wings:

• For the Cauliflower:
  • 1 large head of cauliflower: The star of the show! Choose a firm, white head of cauliflower, free from blemishes. You’ll be cutting it into florets, so size matters less than freshness.
• For the Batter:
  • 1 cup all-purpose flour: This forms the base of our crispy coating. You can also use gluten-free all-purpose blends for a gluten-free version.
  • 1 cup milk (dairy or non-dairy): Milk helps to create a smooth batter and adds moisture. Almond milk, soy milk, or oat milk all work well as vegan alternatives.
  • 1 teaspoon garlic powder: Adds a savory depth of flavor to the batter. Garlic powder is preferred over fresh garlic for even distribution in the batter.
  • 1 teaspoon onion powder: Complements the garlic powder and adds another layer of savory flavor.
  • 1 teaspoon paprika: Contributes a slightly smoky and subtly sweet flavor, as well as a beautiful reddish hue to the wings. Smoked paprika can be used for a more intense smoky flavor.
  • 1/2 teaspoon cayenne pepper (optional): For a touch of heat! Adjust the amount to your spice preference or omit it entirely if you prefer milder wings.
  • 1/2 teaspoon salt: Essential for seasoning the batter and enhancing all the flavors.
  • 1/4 teaspoon black pepper: Adds a bit of spice and balances the flavors.
  • Vegetable oil or cooking spray: For baking or frying. Vegetable oil is needed for frying, while cooking spray is sufficient for baking or air frying.
• For the Sauce (Buffalo Style – can be customized):
  • 1/2 cup hot sauce (such as Frank’s RedHot): The key ingredient for that classic buffalo wing flavor. Frank’s RedHot is a popular choice for its balance of flavor and heat.
  • 1/4 cup unsalted butter (or vegan butter alternative): Butter adds richness and mellows out the heat of the hot sauce. Vegan butter works equally well.
  • 1 tablespoon apple cider vinegar: Adds a tangy kick that balances the richness and heat.
  • 1 teaspoon Worcestershire sauce (optional, use vegan Worcestershire for vegan version): Adds umami depth and complexity to the sauce. Omit for a strictly vegetarian version or use a vegan alternative.
  • 1/2 teaspoon garlic powder: Enhances the garlic notes and ties the sauce together.

Instructions

Let’s get cooking! Follow these step-by-step instructions to create perfectly crispy and flavorful cauliflower wings. Whether you choose to bake, fry, or air fry, these instructions will guide you to success.

Step 1: Prepare the Cauliflower

1. Wash the cauliflower: Rinse the whole head of cauliflower under cold running water to remove any dirt or debris. Pat it dry with paper towels.
2. Cut into florets: Remove the outer leaves and the thick core of the cauliflower. Cut the cauliflower head into bite-sized florets. Aim for florets that are roughly the same size so they cook evenly. You want them to be wing-sized, not too small or too large. Think about the size of a typical chicken wing.
3. Blanch the cauliflower (optional but recommended for extra tenderness): Bring a pot of salted water to a boil. Add the cauliflower florets and blanch for 3-4 minutes. Blanching helps to partially cook the cauliflower, ensuring it’s tender on the inside while still allowing it to crisp up beautifully. Don’t over-blanch, as you don’t want them to become mushy.
4. Drain and dry thoroughly: Immediately drain the blanched cauliflower florets in a colander. Then, and this is crucial for crispiness, thoroughly dry the florets. You can use paper towels or a clean kitchen towel. Excess moisture will prevent the batter from sticking and the wings from getting crispy. Spread them out on a wire rack or baking sheet to air dry slightly while you prepare the batter.

Step 2: Prepare the Batter

1. Combine dry ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Ensure all the spices are evenly distributed within the flour mixture.
2. Add milk and whisk until smooth: Gradually pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until you have a smooth batter that is similar in consistency to pancake batter – not too thick, not too thin. It should be able to coat the cauliflower florets evenly without being too runny or too pasty.
3. Check batter consistency: If the batter seems too thick, add a tablespoon or two more milk until you reach the desired consistency. If it’s too thin, add a tablespoon of flour at a time until it thickens slightly. The ideal batter should coat the back of a spoon and slowly drip off.

Step 3: Batter the Cauliflower Wings

1. Dip each floret in the batter: One at a time, dip each cauliflower floret into the batter, ensuring it’s completely coated. Use a fork or tongs to handle the florets and let any excess batter drip back into the bowl. You want a good, even coating, but not so much batter that it becomes soggy.
2. Prepare for cooking: Once battered, immediately proceed to your chosen cooking method – baking, frying, or air frying. Don’t let the battered cauliflower sit for too long, as the batter might start to become soggy.

Step 4: Choose Your Cooking Method and Cook

Option 1: Baking (Healthier Option)

1. Preheat oven: Preheat your oven to 425°F (220°C).
2. Prepare baking sheet: Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. You can also lightly grease the parchment paper with cooking spray.
3. Arrange cauliflower wings: Place the battered cauliflower florets in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Overcrowding will steam the wings instead of baking them crispy. Leave a little space between each floret.
4. Bake: Bake for 20-25 minutes, then flip the wings carefully with tongs or a spatula. Bake for another 15-20 minutes, or until golden brown and crispy. The baking time can vary slightly depending on your oven, so keep an eye on them towards the end.

Option 2: Frying (Classic Crispy Texture)

1. Heat oil: Pour about 2-3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it; if it sizzles and browns quickly, the oil is ready.
2. Fry in batches: Carefully add the battered cauliflower wings to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy wings. Fry for 3-5 minutes per batch, turning occasionally, until golden brown and crispy.
3. Drain excess oil: Remove the fried cauliflower wings with a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil. This step is crucial for maintaining crispiness.

Option 3: Air Frying (Quick and Crispy)

1. Preheat air fryer: Preheat your air fryer to 400°F (200°C). Some air fryers don’t require preheating, so consult your appliance’s instructions.
2. Arrange cauliflower wings: Place the battered cauliflower florets in the air fryer basket in a single layer. You may need to cook in batches depending on the size of your air fryer. Avoid overcrowding.
3. Air fry: Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy. Air fryers vary, so check for doneness and crispiness around the 12-minute mark and adjust time as needed.

Step 5: Prepare the Sauce (While Wings are Cooking)

1. Melt butter: In a small saucepan over medium-low heat, melt the butter (or vegan butter alternative).
2. Add hot sauce and other ingredients: Once the butter is melted, whisk in the hot sauce, apple cider vinegar, Worcestershire sauce (if using), and garlic powder.
3. Simmer and thicken: Simmer the sauce for 2-3 minutes, stirring occasionally, until it slightly thickens and the flavors meld together. Don’t let it boil vigorously.
4. Remove from heat: Take the sauce off the heat and set aside.

Step 6: Toss Wings in Sauce

1. Add cooked wings to a large bowl: Once the cauliflower wings are cooked and crispy (regardless of cooking method), transfer them to a large mixing bowl.
2. Pour sauce over wings: Pour the prepared buffalo sauce over the crispy cauliflower wings.
3. Toss to coat: Gently toss the wings with the sauce until they are evenly coated. Be careful not to break the crispy coating while tossing.
4. Serve immediately: For the best crispy texture, serve the buffalo cauliflower wings immediately while they are still hot and crispy.

Nutrition Facts

(Estimated, per serving, serving size: approximately 4-5 cauliflower wings, recipe makes about 6 servings)

Please note that these are estimates and can vary based on specific ingredients used and portion sizes.

• Calories: Approximately 150-200 kcal per serving: A relatively low-calorie option compared to traditional chicken wings, making it a lighter and healthier choice.
• Fat: Approximately 8-12g per serving: Fat content will vary depending on the cooking method (frying will have higher fat) and the type of butter used in the sauce. Baking and air frying significantly reduce fat content.
• Carbohydrates: Approximately 15-20g per serving: Carbohydrates primarily come from the cauliflower and the flour in the batter. Cauliflower itself is a relatively low-carb vegetable.
• Protein: Approximately 3-5g per serving: Cauliflower provides a small amount of protein, and the batter contributes minimally as well.
• Fiber: Approximately 4-6g per serving: Cauliflower is a good source of dietary fiber, which is beneficial for digestion and helps you feel full and satisfied.

These crispy cauliflower wings offer a healthier alternative to traditional wings, being lower in calories, fat, and higher in fiber, while still delivering a satisfying and flavorful experience.

Preparation Time

Let’s break down the time commitment for making these delicious crispy cauliflower wings:

• Prep Time: Approximately 20-25 minutes: This includes washing and cutting the cauliflower into florets, preparing the batter, and making the sauce. Blanching the cauliflower will add a few extra minutes within this prep time.
• Cook Time: Approximately 20-45 minutes: Cook time varies significantly depending on the cooking method you choose.
  • Baking: Around 35-45 minutes total (including flipping time).
  • Frying: Around 15-20 minutes total (frying in batches is quicker but requires oil heating time).
  • Air Frying: Around 12-15 minutes total (fastest cooking method).
• Total Time: Approximately 40-70 minutes: From start to finish, you can expect to spend between 40 minutes to just over an hour making these crispy cauliflower wings. Baking will take the longest, while air frying is the quickest option.

While it’s not a super quick 30-minute meal, the hands-on time is relatively short, and the delicious results are well worth the effort! Much of the cooking time is hands-off, especially with baking and air frying.

How to Serve

Crispy cauliflower wings are incredibly versatile and can be served in a variety of ways. Here are some ideas to elevate your serving experience:

• Dipping Sauces Galore: While buffalo sauce is classic, don’t limit yourself! Offer a selection of dipping sauces to cater to different tastes:
  • Classic Ranch Dressing: A creamy and cool counterpoint to the spicy buffalo sauce.
  • Blue Cheese Dressing: A tangy and robust choice that complements buffalo flavor perfectly.
  • Honey Mustard: For a sweeter and milder option.
  • Vegan Ranch or Aioli: Plant-based alternatives for vegan and dairy-free guests.
  • Spicy Sriracha Mayo: For those who like extra heat.
  • BBQ Sauce: A smoky and sweet option that pairs well with cauliflower.
  • Garlic Parmesan Sauce: A savory and cheesy alternative to buffalo.
• Alongside Classic Wing Sides: Complete the wing experience with traditional sides:
  • Celery and Carrot Sticks: Crisp and refreshing, perfect for dipping in ranch or blue cheese and cleansing the palate.
  • French Fries or Sweet Potato Fries: A classic pairing for wings, providing a satisfying carb element.
  • Onion Rings: Another fried favorite that complements the crispy wings.
  • Coleslaw: A creamy and crunchy side that adds coolness and texture contrast.
  • Corn on the Cob: A simple and summery side dish.
• As an Appetizer or Main Course:
  • Appetizer: Serve a smaller portion of wings as a crowd-pleasing appetizer for parties, game days, or gatherings.
  • Main Course: Pair a larger serving of wings with sides like a salad, roasted vegetables, or quinoa for a complete and satisfying vegetarian or vegan meal.
• Garnish for Extra Appeal:
  • Fresh Parsley or Cilantro: Sprinkle chopped fresh herbs over the wings for a pop of color and freshness.
  • Sesame Seeds: Toasted sesame seeds add a nutty flavor and visual appeal.
  • Green Onions (Scallions): Thinly sliced green onions provide a mild oniony flavor and vibrant green garnish.
  • Lemon or Lime Wedges: Offer wedges for squeezing fresh citrus juice over the wings for a bright and zesty finish.

Additional Tips for Perfect Crispy Cauliflower Wings

Achieving truly crispy cauliflower wings takes a few key techniques. Follow these tips for guaranteed success:

1. Dry Cauliflower is Key: The most crucial step for crispy wings is to ensure the cauliflower florets are completely dry after washing and, if you choose to blanch them, after blanching. Excess moisture will prevent the batter from adhering properly and will lead to soggy wings. Pat them dry thoroughly with paper towels and let them air dry for a bit if possible.
2. Batter Consistency Matters: The batter should be thick enough to coat the cauliflower but not so thick that it becomes pasty or gloppy. Aim for a consistency similar to pancake batter. If it’s too thick, add a little more milk; if it’s too thin, add a bit more flour, a tablespoon at a time.
3. Don’t Overcrowd the Pan/Air Fryer/Baking Sheet: Whether you are baking, frying, or air frying, avoid overcrowding. Overcrowding will lower the temperature and cause the wings to steam rather than crisp up. Cook in batches if necessary to ensure each wing has space to crisp properly.
4. Hot Oil is Essential for Frying: If frying, ensure your oil is at the correct temperature (350°F/175°C). Oil that is not hot enough will result in greasy and soggy wings. Use a thermometer for accuracy or test with a small drop of batter.
5. Baking at High Heat: For baking, use a high oven temperature (425°F/220°C) to promote crisping. Baking at a lower temperature will lead to softer, less crispy wings.
6. Flip Halfway Through Cooking: Whether baking or air frying, flipping the wings halfway through cooking ensures even browning and crisping on all sides.
7. Serve Immediately for Maximum Crispiness: Crispy wings are best enjoyed fresh and hot, right after cooking and tossing in the sauce. They will lose some of their crispness as they sit. If you need to hold them briefly, keep them warm in a slightly open oven at a low temperature or on a wire rack to prevent them from steaming in their own heat.
8. Experiment with Flavors: Buffalo sauce is classic, but don’t be afraid to experiment! Try different sauces like BBQ, teriyaki, honey garlic, or even a dry rub of your favorite spices. The batter is a great base for a variety of flavor profiles.

Frequently Asked Questions (FAQ)

Here are some common questions and answers to help you make the best crispy cauliflower wings:

Q1: Can I make these cauliflower wings gluten-free?

A: Yes! Simply substitute the all-purpose flour in the batter with a gluten-free all-purpose flour blend. Ensure the blend is designed for baking and contains xanthan gum or a similar binder for best results. Double-check all other ingredients, like Worcestershire sauce, if you are making a vegan version to ensure they are also gluten-free.

Q2: Can I bake these instead of frying to make them healthier?

A: Absolutely! Baking and air frying are excellent, healthier alternatives to deep frying. Baking will take a bit longer but still yields wonderfully crispy wings. Air frying is even quicker and produces a similar crispy texture with significantly less oil. Follow the baking and air frying instructions in the recipe for best results.

Q3: Can I make these cauliflower wings ahead of time?

A: While crispy cauliflower wings are best served immediately for maximum crispiness, you can prepare components in advance. You can cut the cauliflower florets and store them in the refrigerator. You can also prepare the batter ahead of time and store it in the refrigerator for a few hours. However, it’s best to batter and cook the wings just before serving for optimal texture.

Q4: How do I prevent the batter from falling off the cauliflower?

A: Ensuring the cauliflower is completely dry is crucial. Blanching the cauliflower briefly can also help the batter adhere better. Make sure the batter consistency is correct – not too thin. Dip each floret thoroughly and let excess batter drip off before cooking. Avoid overcrowding during cooking.

Q5: Can I use frozen cauliflower florets?

A: Fresh cauliflower is highly recommended for the best texture. Frozen cauliflower tends to release more moisture, which can lead to soggy wings. If you must use frozen cauliflower, thaw it completely, squeeze out as much excess water as possible, and pat it very dry before battering. Be aware that the texture may still be slightly softer than with fresh cauliflower.

Q6: What are some other sauce options besides buffalo sauce?

A: The possibilities are endless! Some delicious alternatives include BBQ sauce, teriyaki sauce, honey garlic sauce, sweet chili sauce, lemon pepper seasoning, garlic parmesan sauce, or even a simple dry rub of your favorite spices like Cajun seasoning or Italian herbs. Get creative and experiment with flavors you love!

Q7: How do I store leftover cauliflower wings?

A: Leftover cauliflower wings are best stored in an airtight container in the refrigerator. However, they will lose some of their crispiness as they sit. To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or air fry them for a few minutes to try and crisp them up again. Microwaving is not recommended as it will make them soggy.

Q8: Are these cauliflower wings vegan?

A: Yes, this recipe can easily be made vegan! Simply use non-dairy milk for the batter and vegan butter for the sauce. Ensure your hot sauce and Worcestershire sauce (if using) are also vegan. Many brands of hot sauce and vegan Worcestershire sauce are readily available. By making these simple substitutions, you can enjoy delicious vegan crispy cauliflower wings!

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