Description
Easy Baked Buffalo Cauliflower Wings are the gluten-free Super Bowl (or anytime) snack you didn’t know you needed.
Ingredients
Scale
- 1 medium head cauliflower
- 2 cups chickpea (garbanzo) flour
- 1 1/4 cups water
- 1-2 Tablespoons buffalo sauce (use mild, medium, or hot depending on your preference)
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
- ½ teaspoon salt
- Vegan Ranch dressing for dipping (optional). I like Organicville Non-Dairy Ranch Dressing
Instructions
- Pre-heat the oven to 400 degrees and line a baking sheet with parchment.
- In a medium bowl, add all ingredients except the cauliflower and mix well. If the batter is too thick, add up to 2 more tablespoons of water, 1 tablespoon at a time. If it’s too thin, add more chickpea flour, 1 tablespoon at a time. The batter should be thin enough to drip off the wings slowly, but not runny.
- Remove the core and leaves from the cauliflower. Cut the cauliflower into small florets.
- Dip each floret into the batter, drain, and place on the baking sheet. Be sure to leave a bit of space between each floret.
- Bake for 20 minutes. Check to see if you can lift the florets from the baking sheet cleanly. If so, turn them over. If not, bake for another 2-4 minutes, then flip them.
- Bake for another 10 minutes.
- Remove from the pan and serve immediately with a side of vegan ranch, extra buffalo sauce, celery sticks and carrot sticks.
Notes
If you like your wings hotter, either use a hotter buffalo sauce, or add more to the batter, 1 Tablespoon at a time so that the batter doesn’t get too thin.