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Author Notes: About a month ago I had my very first faux buffalo wing in Rochester, NY at Owl House Restaurant . Honestly, it’s probably the best faux wings I’ve ever had in my life! It was spicy, sweet, sour, crunchy, meaty with a garlic-y broccoli slaw that was the die for. Ugh…so good. Ever since my trip there I’ve been on a mission to recreate their wings. After 2-3 failed attempts, I have finally got it! Mixing chickpea flour and rice flour will give you a perfect crispy yet meaty “wing”. The rice flour helps the “wings” stay crunchy, while the chickpea flour makes it heavy and substantial. In addition. steaming the cauliflower until it’s just tender will help the florets grab on to the heavy batter without falling apart. Of course, I used Frank’s Red Hot Buffalo Wing Sauce, since that’s what Owl House uses. —Milk and Cardamom
Serves 2-3 people
- 1 small cauliflower
- 1/2 cup chickpea flour
- 3 tablespoons rice flour
- 1/2 teaspoon red chili powder
- 2/3 cup buffalo wing hot sauce
- 1-2 scallions, sliced
- Cut cauliflower into large "wing-size" florets
- Steam cauliflower for 8 minutes or until a fork can pierce it easily. Set aside to cool
- In a small bowl, mix together chickpea flour, rice flour, red chili powder, salt, and 3/4 cup of water. You want a batter a little looser than pancake batter. Add a tbsp of more of water if needed.
- Heat a pot of oil to 370 F. You need enough oil to submerge the entire cauliflower into the oil. Dip the cauliflower florets into the batter and shake off excess. Drop into the oil and fry for 4-5 minutes or until golden brown.
- Place the fried "wings" onto a paper towel to soak up excess oil.
- Add all the "wings" to a large bowl and toss with buffalo wing sauce. Garnish with scallions and serve right away. Enjoy!