Not being born in Texas and not having very carnivorous parents, Buffalo wings are not a childhood memory for me.
But aperitivi in the sun and feasts with friends are! While looking for vegan recipes on the internet, I kept coming across these little cauliflower wings, so I wanted to give them a try!
I adapted the recipe so that it is gluten-free and therefore anti-inflammatory. And it’s delicious!
You can accompany the wings with a creamy yoghurt sauce: mix a tablespoon of tahini, 3 tablespoons of soy yoghurt, a little lemon juice, salt, pepper and fresh parsley, for example.
If you have friends at home, plan to do at least two batches because it goes quickly! 😉
- 30g chickpea flour
- 30g rice flour
- 100g of water
- Barbecue sauce
- 2 tbsp. vegetable oil
- 1 tablespoon honey
- Paprika, garlic powder, salt and pepper
Preheat the oven at 200˚C. Line a baking sheet with baking paper.
In a large bowl, add the flour, paprika, garlic powder, salt, pepper and water and stir until well blended.
Break the cauliflower head into florets, about 1½ inches wide. Add the cauliflower florets to the dough, making sure each piece is well coated.
Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, turning halfway through.
Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil and honey and stir until well blended. Brush the cauliflower with the buffalo sauce mixture and cook for an additional 20 minutes.