BBQ Cauliflower Wings

Instructions

1. Step 1

   Heat the oven to 220°C and line a rimmed baking sheet with parchment paper.

   Cookware: oven, parchment paper, Sheet Pan

2. Step 2

   Cut the cauliflower into evenly sized, bite-size florets and dry them thoroughly.

   Ingredients used: 800.0 gr Cauliflower

3. Step 3

   Whisk the flour, cornstarch, milk, salt, garlic powder, smoked paprika, and black pepper in a medium bowl until a smooth, thick batter forms.

   Ingredients used: 120.0 gr All-Purpose Flour, 1.0 gr Black Pepper, 30.0 gr Cornstarch, 3.0 gr Garlic Powder, 240.0 ml Milk, 5.0 gr Salt, 2.0 gr Smoked Paprika

   Cookware: medium bowl, whisk

4. Step 4

   Place the panko in a shallow bowl. Coat each cauliflower floret with batter, let the excess drip off, then cover it with panko and arrange it in one layer on the prepared baking sheet.

   Ingredients used: 90.0 gr Panko Breadcrumb

   Cookware: Shallow bowl, Sheet Pan, tongs

5. Step 5

   Bake the coated cauliflower at 220°C until the coating begins to crisp and brown.

   Timer: 20 min (fixed)

   Cookware: oven, Sheet Pan

6. Step 6

   Turn the florets and continue baking at 220°C until crisp and tender.

   Timer: 10 min (fixed)

   Cookware: oven, Sheet Pan, tongs

7. Step 7

   Stir the barbecue sauce and vegetable oil together in a large bowl. Add the baked cauliflower and toss gently until evenly glazed.

   Ingredients used: 240.0 ml Barbecue Sauce, 15.0 ml Vegetable Oil

   Cookware: large bowl, tongs

8. Step 8

   Return the glazed cauliflower to the baking sheet and bake at 220°C until the sauce is sticky around the edges. Serve hot.

   Timer: 10 min (fixed)

   Cookware: oven, Sheet Pan, tongs