I love these cauliflower wings as a snack, or part of a tapas dinner. And, they’re veg, so that means they are good or us despite the BBQ sauce calories, right?
It sounds like a lot of ingredients, but, honestly, this is an easy recipe as the ingredients all go in the same bowl.
So, for the Cauliflower Wings:
Ingredients
- 1 tbsp sweet smoked paprika
- 1⁄2 tbsp ground cumin
- 1 tsp garlic powder
- 100g gluten free plain flour
- 200ml buttermilk
- 1 head of cauliflower (500g), broken into florets
Method:
Mix together the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat.
Cook in an air fryer:
Set the air fryer to air fry at 200 degrees. Set the timer for 15 minutes. Scoop the coated cauliflower wings into the fryer and leave to crisp. Turn the wings half way through cooking.
Cook in the oven:
Preheat the oven to 200 degrees. Spread out the cauliflower on the baking tray and cook for 20 mins, turning halfway through, until crisp at the edges.
While the wings are cooking, make the BBQ glaze.
Whisk together 2 tbsp dark soft brown sugar, 100g tomato ketchup, 2 tbsp white wine vinegar, 2 tbsp clear honey, 1 tbsp English mustard, and 2 tbsp soy sauce. Heat gently until the sugar has dissolved, then bring to the boil. Reduce to a simmer for 5 mins until thickened.
Once the wings are cooked, brush generously with the BBQ glaze, and cook for a further 5 minutes in either the oven, or air fryer, until they are deliciously sticky.
Finally, serve with sour cream as a dip, or salsa for a spicy twist! Enjoy!