Using a crunchy batter, you can make spicy, crispy gluten free cauliflower buffalo wings (mock wings). Then cover them with your favorite gluten free buffalo wing sauce or the suggested recipe. Without the sauce, the wings are still spicy. However, for the full heat experience like true buffalo wings, definitely use buffalo sauce!
Crispy Gluten Free Cauliflower Buffalo ‘Wings’
Crunchy spicy battered gluten free cauliflower/mock buffalo wings that may be served with buffalo sauce and ranch dip, if desired.
Ingredients:
- 1 head cauliflower, rinsed and cut into florets/small tree-shaped pieces
- 1 cup brown (or white) rice flour
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 large egg yolks
- 3/4 cup cold gluten-free beer [Redbridge] (or a little less cold sparkling water)
- Canola oil, for deep-frying
- Gluten Free Buffalo Sacue
- Double recipe of Gluten Free Ranch Dip/Dressing (or prepared Hidden Valley packaged mix) (optional)
Instructions:
- In a large bowl, whisk together the rice flour, chili powder, cumin, cayenne pepper, and salt.
- Add the beer and then the egg yolks; whisk together.
- In a deep-fryer or deep, heavy saucepan or Dutch oven, preheat at least 4 inches of canola oil until it reaches 365°F. (Use a thermometer if not using a deep-fryer.)
- Working in small batches, dip a few cauliflower florets into the batter and then add to the hot oil, cooking until golden brown and crunchy, about 1 minute.
- Using metal tongs, transfer the cauliflower 'wings' to a paper-towel-lined plate to drain. Repeat with the remaining cauliflower.
- Right before you are ready to serve, place the cooked 'wings' in a heat-proof bowl. Pour your favorite gluten free buffalo sauce on top; toss to coat thoroughly. Alternatively, serve without sauce.
- Transfer 'wings' to a platter and serve with a small bowl of the ranch dressing.
Tips
For a Fast Version: While the batter turns out a thick, crunchy coating you can make a fast version by simply combining the flour and seasonings, dredge the florets in the flour mixture, and fry as instructed.
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