BBQ cauliflower wings for your Super Bowl, whether you’re on team “I-watch-the-game” or team “I-do-the-appetizers.” It’s obvious which team I’m on. These guys are tangy, savory and have that classic American BBQ flavor. Use your oven or your air fryer!
Half time show enjoyed with BBQ cauliflower wings? Count me in. For the longest time, my family held that classic tradition of eating Wing Stop wings during the half time show, but this plant-based version is much fun and so addicting. So grab your favorite BBQ sauce and get to the kitchen!
The Rundown
1. Mix the batter together. I use chickpea flour to bind it, but you can easily substitute with all-purpose flour. I also use grinded up cashews to give the coating a crunchy texture!
2. Coat each cauliflower floret with the batter, shake off excess batter, and put it on a baking sheet lined with parchment paper. It’s super important to space out each floret about an inch apart from the others if you want that crispy texture we’re looking for!
3. Bake the cauliflower with just the batter for 20 minutes. Alternatively, air fry the cauliflower for 12 minutes. Make sure to let it cool off before coating with the BBQ sauce.
4. Make the BBQ sauce! Use a base of your favorite store-bought BBQ sauce, then add tamari (or soy sauce), dijon mustard, and a couple of other things. Thicken it on the stove for 10 minutes and add olive oil and cornstarch.
5. Coat the florets with the BBQ sauce and bake for another 20 minutes (or 12 minutes in the air fryer). Serve with your favorite dipping sauce.
If you want to try another variation of cauli wings, try out my Indian-Spiced Cauliflower Wings!
BBQ Cauliflower Wings
Ingredients
- 1 large head of cauliflower
Batter
- ½ cup nondairy milk (I used oat milk)
- ¼ cup water
- ½ cup chickpea flour sub all-purpose flour
- 2 tbsp cornstarch
- ½ cup raw cashews *processed into a chunky meal
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp cayenne
- ½ tsp salt
BBQ Sauce
- ¼ cup BBQ sauce
- 2 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tsp apple cider vinegar
- pinch of red chili flakes
- 1 tbsp olive oil
- ½ tbsp cornstarch
Instructions
- Preheat your oven to 425 F. And cut your cauliflower into medium-sized florets.
- Mix all ingredients for the batter in a bowl: nondairy milk, water, chickpea flour, cornstarch, cashews, garlic powder, paprika, cayenne, and salt.
- Coat each floret of one head of cauliflower in the batter, shaking the excess batter off before placing on parchment paper. Make sure the wings are an inch apart. You might have to use multiple baking sheets or if you're like me, bake a batch and air fry a batch.
- Bake for ~ 20 minutes, flipping at halfway. Alternatively, air fry for 12 minutes.
- Make sure to let crispy battered wings cool for at least 10 minutes before coating them with BBQ sauce. We don’t want to make a soggy mess!
- Mix BBQ sauce in a bowl: barbecue sauce, tamari, maple syrup, dijon mustard, apple cider vinegar, and chili flakes. Heat 1 tbsp olive oil in a small saucepan over medium heat. Pour the sauce in and bring to a gentle simmer. When it starts bubbling, add 1/2 tbsp cornstarch and 2-4 tbsp of water to thin. Simmer for 10 min until it comes together!
- Coat the crispy battered cauliflower in BBQ sauce. Bake again for 20 minutes, flipping half way, or air fry for 12 minutes.
- Serve with your favorite dip! I made a simple yogurt dip with herbs and apple cider vinegar.
