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Vegan buffalo wings recipe
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Vegan-friendly buffalo wings - a simple, crowd-pleasing finger food for any occasion.
Ingredients:
  • 150.00 gm self-raising flour
  • 32.50 gm cornflour
  • 2 tsp garlic powder
  • 3.75 gm sweet paprika
  • 2.40 gm sea salt
  • 312.50 ml chilled soda water
  • Vegetable oil, for deep-frying
  • 1.4kg cauliflower, trimmed, cut into small florets
  • 253.13 gm maple syrup
  • 40.00 ml Sriracha chilli sauce
  • 125g can chickpeas
  • 1/2 tsp garlic powder
  • 5.90 gm Dijon mustard
  • 2 tsp white wine vinegar
  • 115.00 gm vegetable oil
  • 20.00 ml finely chopped fresh chives
Instructions:
  • To make Egg-free Aioli, start by draining chickpeas and saving the liquid. Combine garlic powder, mustard, vinegar, 8 chickpeas, and the reserved chickpea liquid in a small food processor. Blend until smooth. While the processor is running, slowly pour in the oil until the mixture becomes light and creamy. Transfer the aioli to a serving bowl, mix in chives, and season with salt and pepper.
  • In a large bowl, combine flour, cornflour, garlic powder, paprika, and salt. Create a well in the center and gradually pour in the soda water while whisking until a smooth batter forms.
  • Fill a large saucepan one-third full with oil and heat over medium-high heat until hot. Dip cauliflower in batter, letting excess drip off, and add to the oil. Fry cauliflower for 3 minutes or until golden. Remove using a slotted spoon and place on a wire rack set over a baking tray to drain. Repeat with remaining cauliflower and batter.
  • In a small saucepan over medium heat, blend maple syrup and chili sauce until simmering, about 3 minutes. Simmer for an additional 30 seconds, then remove from heat.
  • Swiftly add cauliflower to a large heatproof bowl. Cover with sauce mixture and toss until coated. Transfer to a serving dish and enjoy promptly with aioli.

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