These sweet, spicy, crunchy, savory cauliflower wings are addicting but vegetarian and healthier than their chicken wing inspiration.
Sriracha Cauliflower Wings
Servings
4 Servings
Ingredients
- 2 cups extra virgin olive oil for frying
- 1 cup Kikkoman® Tempura Batter Mix
- 1 tablespoons Kikkoman® Sriracha Hot Chili Sauce
- ¾ cup ice-cold water
- 3 cups cauliflower florets
- ⅓ cup honey
- 3 tablespoons Kikkoman® Sriracha Hot Chili Sauce
- 2 teaspoons Kikkoman® Sesame Oil
- 1 tablespoon butter optional
- 2 tablespoons toasted sesame seeds for garnish
Instructions
- Pour oil into a large pot or deep fryer. Heat oil to 350°F. Line a sheet pan with paper towels.
- In a small bowl, whisk together tempura batter mix, sriracha and water until blended. Pat cauliflower dry with paper towels. Fry in small batches of 4 to 5 pieces, dipping 1 piece at a time into batter and carefully sliding into hot oil. Deep-fry 2 to 4 minutes until cooked and light golden brown, turning pieces over once. Remove; drain on prepared paper towel lined sheet pan. Skim off cooked batter pieces from oil between batches.
- In a medium pot, over medium heat, whisk honey, sriracha, sesame oil and butter until sauce is smooth.
- Toss freshly fried cauliflower with sauce. Garnish with sesame seeds.
I presume that we’re supposed to pre-soak the cauliflower florets in the ice water for some period of time (15 minutes?) before we dry them and dip them in the batter?
You don’t need to soak them, but assuming you wash them we just want to be sure they are fully dry.
You can roast in the oven if you don’t have an air fryer at about 425F for 20-30 minutes flipping halfway through.
Is there any way you bake the sriracha cauliflower wings? We try not to eat fried foods. Thanks.