First off, I want to appreciate the world of wings. I am not as well versed in them but can appreciate the dedication and commitment the consumer has to their wings. Honestly I prefer boneless which basically makes me an abominable wing lover....its just something about bitting the meat off the bone that makes me cringe. I know that boneless v. bone in is the debate within itself...but something we can all agree on is the S A U C E. Whichever sauce you are going for it has to be stick to the bone (or surface), sweet, tangy, thick gooey, finger licking good.
I think I achieved it.
1 head of cauliflower, cut into florets
1 1/2 Cup unsweetened almond milk
1 Cup brown rice flour (or regular all purpose flour)
1/4 tsp sea salt
1/4 tsp ground pepper
Sesame sticky Sauce: (Double to make extra sauce)
1 teaspoon avocado oil
2 garlic cloves minced
2 tbsp organic brown sugar or coconut sugar
2 tsp rice vinegar
1/4 cup + 2 tbsp Tamari or soy sauce
1/4 cup organic ketchup
1 tsp toasted sesame oil
2 tbsp sesame seeds
sliced green onions for garnish
White or brown rice to serve
1.Preheat oven to 400 degrees F and line baking sheet with parchment paper (throughly sprayed baking sheet works as well)
2.Next, prepare batter. Mix dry ingredients together, and then add almond milk. Stir with a whisk or fork until well combined.
3.Once the oven is preheated, add cauliflower one at a time to the batter to coat. Shake off excess and place on baking sheet. Give each piece 1 inch of room. Bake for 30 minutes. Flipping halfway through. You want the florets to be crispy and browned!
4. In a bowl combine all sauce ingredients (except garlic & avo oil) mix to combine. Heat 1 tbsp of oil in a large pan over medium heat. Add the minced garlic and cook for 30 seconds. Add the sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.
4. Add the cauliflower wings to the pan and toss to coat with the sauce. Sprinkle with sesame more seeds and green onions, then serve with rice!