Vegan cauliflower “chicken wings” recipe in a honey barbecue sauce


Spicy, sweet, or just plain delicious, chicken wings can pop into just about any party or meal and there’s a good chance I won’t be disappointed. At first glance, I could say the same for those vegan cauliflower “chicken wings”. Made by social media greedy Angie Quibrera, the non-traditional wings recipe calls for a medium head of cauliflower coated in panko and a tangy honey barbecue sauce that once made me try to reach my screen. laptop to try one for myself.

Since the “wings” are made from cauliflower, this delicious treat also counts as a serving of veg, and I’m pretty sure just looking at them turned me into a vegetarian for a minute. So check out the full recipe here and be sure to grab some towels before you dig.


  1. For the “Chicken Wings“:
    1 medium head of cauliflower
    1 cup of non-dairy milk
    3/4 cups flour
    1 cup (approximately) panko
    2 teaspoons of onion powder
    2 teaspoons of garlic powder
    1 teaspoon of paprika
    1/2 teaspoon of salt
    Pepper to taste
  1. For the barbecue sauce:
    Pre-made BBQ sauce of your choice
    Honey or agave syrup


  1. Wash and cut the head of cauliflower into about thirty clumps. Dry the florets and place them on a greased baking sheet or foil-lined baking sheet.
  2. Combine dry ingredients and spices in a bowl. Then add the non-dairy milk and whisk until the dough is completely combined.
  3. Using your fingers or a pair of tongs, dip each floret in the batter until completely coated, then coat each floret with panko. Repeat until all florets are evenly coated and space them evenly on the pan. Bake for 25 minutes at 450 ° F.
  4. In a small bowl, combine prepared barbecue sauce and honey or agave syrup. Coat each floret with sauce and shake lightly to remove any excess coating before returning them to the tray. Bake for another 20 minutes. Once the “wings” are out of the oven and cooled, serve them with a vegan ranch dressing or any dip of your choice and enjoy!

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