So much in fact, there are two full bottles in the fridge and some individual packets throughout the pantry. I recently discovered that Sriracha has a real following just like wings do, so if you’re a fan, this one’s for you.
When I conjured the idea that I wanted to fry some cauliflower wangz, the flavor would be none other than what I had readily available, this sacred red sauce paired with a little sweetness. These Honey-Sriracha Cauliflower Wings make you not miss the real thing, honestly, truly. Serve with your favorite vegan ranch sauce and you’ve got a party hit.
Let me just say that I really stepped out of my comfort zone and did justice to the “wings” by frying and not baking. I’m not into fried foods at all but I knew this was the way I wanted to go about this appetizer, and I do not regret it. Also, I don’t own a deep fryer but you don’t need one. All you need is a shallow pan with a lot of oil.
The first step is to wash and cut one cauliflower head into medium size pieces. Then, the batter is made, the cauliflower is dipped into the batter, fried, then tossed with the sauce. Not too hard, right?
When I was researching how to properly fry cauliflower a lot of people recommended boiling the pieces first. I didn’t. So if this isn’t your first rodeo and you know what method you prefer to get your ultimate texture then just stick to that. Mine came out great without boiling first.
One thing to note is that the cauliflower pieces were crispy freshly made but turned soft/soggy shortly after serving with the sauce. This recipe calls for a whole cauliflower head so thats about 6-8 servings as an appetizer. If you’re going to serve and eat quickly then make the whole head. If not, just reserve some of the cauliflower for later. I’ll try frying them for longer next time to see if that does the trick. If you have any recommendations on how to fix this, let me know. (I read that comment on many fried cauliflower recipes so I guess I’m not alone!)
For the sauce: