Vegan buffalo wings

 


Vegan buffalo wings

Ingredients (16)

1 cup self-raising flour

1/4 cup cornflour

2 tsp garlic powder

1 1/2 tsp sweet paprika

1 tsp sea salt

1 1/4 cups chilled soda water

Vegetable oil, for deep-frying

1.4kg cauliflower, trimmed, cut into small florets

3/4 cup maple syrup

2 tbsp Sriracha chilli sauce

Egg-free Aioli

125g can chickpeas

1/2 tsp garlic powder

1 tsp Dijon mustard

2 tsp white wine vinegar

1/2 cup vegetable oil

1 tbsp finely chopped fresh chives

Method

Step 1

Make Egg-free Aioli: Drain chickpeas, reserving liquid. Place garlic powder, mustard, vinegar, 8 chickpeas and reserved chickpea liquid in a small food processor (see note). Process until smooth. With motor operating, gradually add oil in a slow, steady stream until light and creamy. Transfer to a small serving bowl. Stir in chives and season with salt and pepper.

Step 2

Place flour, cornflour, garlic powder, paprika and salt in a large bowl. Whisk to combine. Make a well in centre. Slowly pour in soda water, whisking to form a smooth batter.

Step 3

Pour enough oil in a large saucepan until 1/3 full. Heat over medium-high heat until hot. Working in batches, dip cauliflower in batter, allowing excess to drain off. Add to oil. Cook cauliflower for 3 minutes or until golden. Using a slotted spoon, transfer cauliflower to a large wire rack set over a large baking tray to drain. Repeat with remaining cauliflower and batter.

Step 4

Combine maple syrup and chilli sauce in a small saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until simmering. Simmer for 30 seconds. Remove from heat.

Step 5

Working quickly, place cauliflower in a large heatproof bowl. Pour over sauce mixture. Toss to coat. Transfer to a serving dish. Serve immediately with aioli.

 

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