Crispy Buffalo Califlower Wings

So, a lot of recipes for vegan wings soak something in a spicy goop and throw it in the oven or a vat of hot oil. Honestly, with wings, now that I’m vegan, I’d rather have something crispy and spicy with a zippy, layered texture, not some crap that’s supposed to remind me of those slimy, fatty, animal parts served up by tight-shirted amateur sex-workers. These cauliflower wings satisfy your taste buds without all the exploitation! The first time I made this recipe was late at night after a few drinks, so you know it’s gotta be good!

Spicy Califlower Wings

Preheat oven to 425º

1 head of cauliflower, broken into florets

1 1/4 cups plain non-dairy yogurt

1/2 cup Buffalo Wing sauce (I use Red Hot)

2 shakes of tabasco (more to taste)

1 Tbs Kosher salt

1 cup whole wheat bread crumbs (no dairy)

Preheat your oven to 425º. Toss the cauliflower florets with half the Kosher salt and spread in a single layer on a parchment-lined baking sheet. Roast for 15 minutes.

In the meantime, in a large bowl, mix the yogurt, wing sauce, tabasco, and Kosher salt together.

Remove the cauliflower florets from the oven after 15 minutes and dump the warm florets into the bowl with the yogurt mixture. Toss well. Like really well. Make sure that all the nooks and crannies are well coated.

Next, a two-handed move, while tossing, sprinkle the cup of bread crumbs and coat well.

Return immediately to the parchment-lined baking sheet and return to the 425º oven for 20-25 minutes.

If desired, toss with a little more buffalo sauce and/or serve with vegan blue cheese dressing or vegan ranch, and crispy celery sticks!



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