Whoever said vegans can’t enjoy buffalo wings with ranch dipping sauce was wrong.
For The Wings:
1 large head cauliflower, broken into florets
1 cup chickpea flour
1 cup unsweetened almond milk
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1 tsp. garlic powder
2 cups almond meal
For The Buffalo Sauce:
3/4 cup hot sauce
2 tbsp. vegan butter, melted
1 tbsp. vinegar
2 tsp. garlic powder
3 tbsp. pure maple syrup
1/2 tsp. sea salt
For The Vegan Ranch Dip:
1 cup vegan mayonnaise
1/4 cup unsweetened almond milk
1 tbsp. fresh Italian parsley, chopped
1 tsp. lemon juice
1/2 tsp. onion powder
1/4 tsp. dill weed
1/4 tsp. sea salt
1/4 tsp. black pepper
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Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
In a mixing bowl, combine the chickpea flour, almond milk, sea salt, ground black pepper, and garlic powder to make the batter.
In a separate bowl, place the almond meal.
Toss the cauliflower in the batter mixture one at a time, shaking off any excess batter.
Then, transfer the cauliflower into the almond meal to coat, and then place onto the baking sheet. Repeat until all of the wings are coated.
Place into the oven and bake for 20-22 minutes.
While the wings are baking, in a large bowl, combine all the ingredients for the sauce. Set aside.
Remove the cauliflower wings from the oven and toss into the sauce to coat. Return the coated wings to the baking sheet and bake for another 5 minutes for the sauce to soak into the wings.
To make the vegan ranch dip, combine the vegan mayonnaise, almond milk, lemon juice, garlic powder, onion powder, dill weed, sea salt, and pepper in a mixing bowl and whisk until smooth. Refrigerate until needed.
Remove the wings from oven and serve immediately with vegan ranch dressing.