Buffalo Cauliflower Wings

Instructions

1. Step 1

   Preheat the oven to 220°C. Line a large rimmed baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Whisk the flour, cornstarch, garlic powder, paprika, salt, and black pepper in a large mixing bowl. Gradually whisk in the cold water until a smooth, thick batter forms.

   Ingredients used: 90.0 gr All-Purpose Flour, 30.0 gr Cornstarch, 3.0 gr Garlic Powder, 1.0 gr Ground Black Pepper, 2.0 gr Paprika, 4.0 gr Salt, 180.0 ml Water

   Cookware: mixing bowl, whisk

3. Step 3

   Add the cauliflower to the batter and toss until every floret is thinly and evenly coated. Let excess batter drip back into the bowl, then space the florets apart on the prepared baking sheet.

   Ingredients used: 700.0 gr Cauliflower

   Cookware: baking sheet, mixing bowl, tongs

4. Step 4

   Bake for 20 minutes, turning the florets halfway through, until the coating is dry and lightly crisp.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven, tongs

5. Step 5

   While the cauliflower bakes, melt the butter in a small saucepan over low heat. Remove from the heat and whisk in the hot sauce until combined.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Hot Sauce, 30.0 gr Unsalted Butter

   Cookware: saucepan, whisk

6. Step 6

   Transfer the baked cauliflower to the large mixing bowl. Pour the prepared Buffalo sauce over it and toss gently until evenly coated.

   Cookware: baking sheet, mixing bowl, tongs

7. Step 7

   Return the coated cauliflower to the baking sheet in a single layer. Bake at 220°C until the sauce is set and the edges are crisp, 8 to 10 minutes.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven, tongs