Friday, January 30, 2015

Honey Siracha (Cauliflower) Wings

DH was really really excited about this recipe. It eliminates everything about chicken wings I can't handle: fried coating and the chicken itself. It doesn't help that we never found a chicken wing source here before my food restrictions increased. There was some skepticism on Facebook but these were a really big success. Aside from kind of missing the texture of chicken (we were a bone-in kind of people, not boneless wings) DH didn't have any complaints. I made it a little spicy for me but we quickly polished off a whole head of cauliflower (and quickly paid for it with stuffed bellies, I might recommend Bean-o before and peppermint tea after, and some sort of ant-acid.)

DH had them on a bed of carrot matchsticks and celery chunks. I had them on a salad with thin celery half-moons and carrot shreds. We did find a "zero calorie" ranch-like dressing but can't 100% endorse it since it didn't fulfill the burn-cutting quality you want a wing dip to have. If you have no issues with milk or milk derivatives, just buy what ever you prefer - buttermilk ranch, blue cheese, whichever. There are number of dairy-free recipes out there on the internet, if you want to try that instead. 

Note, this is not your traditional buffalo wing sauce. I'm not a fan of the flavor of vinegar-based buffalo sauce but again you can find a recipe out there if you really want or just buy Frank's RedHot Buffalo Wings Sauce. I like the sweetness to cut the spice. Maple syrup would a good substitute for the honey if you so desire.

Adapted from Keep It Kind's Buffalo Cauliflower Wing Pizza

You Need:
1 head cauliflower
3/4 C nut flour (we used partially de-fatted peanut flour)
1 1/4 C flour (we used whole wheat, but oat, rice, or a similar would be just fine)
1 heaping T nutritional yeast
1 t paprika
1/4 t ground black pepper
1 t fine grain salt
1 t garlic powder
1/2 t onion powder
Liquid of your preference (we used unflavored, unsweetened almond milk, around a cup)
3/4 C + 2 T barbeque sauce (or do what we did and make your own when you run out: a couple dashes Worcestershire sauce, 2 T of honey, 2 cloves minced garlic, and fill the rest out with spicy ketchup)
2 T chili sauce or Frank's RedHot
1 T cornstarch

1. Preheat oven to 450 F and line a large baking sheet with parchment paper
2. Cut the cauliflower into florets with a bit of a stalk to mimic drumettes.
3. Whisk together  the dry ingredients, minus the cornstarch and divide into two bowls. Pour some almond milk into a separate bowl.
4. Bread the drumettes by toss them in one dry bowl, then liquid, then the other dry bowl before placing them on the parchment paper. Designate one dry hand and one wet hand to get a good coat. You may need to add more almond milk as you go.
5. Roast the cauliflower for 25-30 mn until well toasted, the coating will feel more solid than powder and may look a little wet in some areas.
6. Whisk together the remaining ingredients in a large bowl.
7. Toss the drumettes in the sauce until thoroughly coated. This will use all of the sauce.
8. Roast the coated drumettes for another 5-7 minutes to really set the sauce.
9. Serve with ranch or blue cheese, carrots, and celery.

No comments:

Post a Comment