BBQ Cauliflower Wings
These Easy Baked BBQ Cauliflower Wings are made with a blend of sriracha sauce and ketchup for a delightful sweet and spicy kick! These little bites of explosive flavor are gluten-free, vegan, soy-free, nut-free, and dairy-free for a healthy appetizer, side dish, lunch or dinner!
Servings: 4 servings
- 1/4 cup buckwheat flour
- 1/4 cup tapioca flour
- 1/2 cup water
- 1/2 teaspoon sea salt or pink salt
- pinch black pepper
- pinch paprika optional
Sweet + Spicy Sauce
- 1/3 cup sriracha
- 1/3 cup ketchup
- 1 teaspoon olive or coconut oil
Preheat oven to 450°F. Line a cookie sheet with parchment paper; set aside.
Cut your head of cauliflower into florets. Rinse and pat dry.
In a large mixing bowl combine batter ingredients. Whisk until smooth.
Place your cauliflower florets into the bowl of batter and gently toss until all pieces are coated.
Using a fork or tongs, lift one floret at a time, shake gently over the bowl to remove excess batter and then place each floret onto the cookie sheet, leaving space in-between each piece.
Bake for 15 minutes.
While the cauliflower is baking, whisk together sauce ingredients.
Remove the cauliflower from the oven.
Using tongs or a fork, place each floret into the sauce bowl. Toss to coat evenly.
Using a fork or tongs, lift one floret at a time, shake gently over the bowl to remove excess batter and then place each floret onto the cookie sheet again, leaving space in-between each piece.
Bake for 25 minutes, carefully flipping halfway through cooking time.
Let cool before serving.
As Shown Served with my Vegan Pumpkin Seed Ranch Dressing Recipe Found HERE.
Serving: 6wings | Calories: 119kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 1046mg | Potassium: 566mg | Fiber: 4g | Sugar: 8g | Vitamin A: 135IU | Vitamin C: 85mg | Calcium: 41mg | Iron: 1mg