Vegan Buffalo Wings
Make Egg-free Aioli: Drain chickpeas, reserving liquid. Place garlic powder, mustard, vinegar, 8 chickpeas and reserved chickpea liquid in a small food processor Process until smooth. With motor op…
- Cook40 min
- Total40 min
- Serves4
- LevelIntermediate
Ingredients
- 1 cup self-raising flour
- 1/4 cup cornflour
- 2 tsps. garlic powder
- 1 1/2 tsps. sweet paprika
- 1 tsp. sea salt
- 1 1/4 cups chilled soda water
- 1.4kg Vegetable oil, for deep-frying
- 3/4 cup cauliflower, trimmed, cut into small florets
- 2 tbsps. Maple syrup
- 125g Sriracha chilli sauce
- 1/2 tsp. EGG-FREE AIOLI:
- 1 tsp. can chickpeas
- 1/2 cup Dijon Mustard
- 1 tbsp. white wine vinegar
- vegetable oil
- finely chopped fresh chives
Method
- Make Egg-free Aioli: Drain chickpeas, reserving liquid. Place garlic powder, mustard, vinegar, 8 chickpeas and reserved chickpea liquid in a small food processor Process until smooth. With motor operating, gradually add oil in a slow, steady stream until light and creamy. Transfer to a small serving bowl. Stir in chives and season with salt and pepper.
- Place flour, cornflour, garlic powder, paprika and salt in a large bowl. Whisk to combine. Make a well in centre. Slowly pour in soda water, whisking to form a smooth batter.
- Pour enough oil in a large saucepan until 1/3 full. Heat over medium-high heat until hot. Working in batches, dip cauliflower in batter, allowing excess to drain off. Add to oil. Cook cauliflower for 3 minutes or until golden. Using a slotted spoon, transfer cauliflower to a large wire rack set over a large baking tray to drain. Repeat with remaining cauliflower and batter.
- Combine maple syrup and chilli sauce in a small saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until simmering. Simmer for 30 seconds. Remove from heat.
- Working quickly, place cauliflower in a large heatproof bowl. Pour over sauce mixture. Toss to coat. Transfer to a serving dish. Serve immediately with aioli.
