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Carolina BBQ Cauliflower Wings FOR THE CAROLINA STYLE SAUCE: ½ c. yellow mustard 3 T. honey 3 T. apple cider vinegar ¼ c. ketchup ¾ tsp. garlic powder ¾ tsp. kosher salt ½ tsp. black pepper FOR THE BREADING: 1½ c. panko ¾ c. fine breadcrumbs 1 tsp. kosher salt ¾ tsp. garlic powder ¾ tsp. smoked paprika FOR THE BATTER: 1½ c. flour 3 T. cornstarch 1½ tsp. kosher salt 1½ tsp. garlic powder 1½ tsp. onion powder 1½ tsp. smoked paprika ¾ tsp. black pepper 1 large head cauliflower, cut into florets Cooking spray Preheat the oven to 425°F. Prepare the sauce by mixing the mustard, honey, vinegar, ketchup, garlic powder, salt, and pepper. Add the panko, breadcrumbs, salt, garlic powder, and smoked paprika to a bowl. In a separate bowl, add the flour, cornstarch, salt, garlic powder, onion powder, smoked paprika, pepper and stir. Whisk 1¼ c. water into the flour mixture until smooth, adding just enough to create a batter slightly thinner than pancake batter. Working in batches, dip the florets into the batter, shake to remove any excess, then dip them into the breadcrumbs. Transfer the breaded florets onto a parchment-lined baking sheet. Spritz the florets lightly with cooking spray and bake them for 25 - 30 min., flipping halfway through, until they’re golden brown and the cauliflower is tender. Toss the cauliflower in the sauce and serve. ☆ The first step to making successful cauliflower wings starts with the head of cauliflower itself: Be sure that you cut the florets as uniformly as possible. Same-sized florets will not only result in a more enjoyable snacking experience once the wings are baked, but it will help ensure that each wing bakes evenly and in the same amount of time. ☆ Next, use both types of breadcrumbs; don't just lean on one. "Panko is for the light and airy crunch, and breadcrumbs fill in the gaps so that the panko adheres well," she explains. Meanwhile, for the batter, you'll want the consistency to be somewhere between crepe batter and pancake batter — a little thicker than the former, but slightly thinner than the latter. "It should adhere well and evenly to the florets, - Shake off any excess batter so that the coating doesn't become thick and heavy." ☆ When it comes time to bake the wings, be sure that you're setting the oven to exactly 425°F. This is a high temp. sweet-spot that will ensure the cauliflower gets nice and tender while the coating on the outside crisps up. To encourage even browning, flip the cauliflower wings halfway through baking. ☆ While this recipe calls for tossing the cauliflower wings in the sauce before serving, you could easily serve the sauce on the side, which will help the wings retain their crispiness. Speaking of crispiness, you can ensure that the wings are about as crispy as they can get (without deep-frying, that is) by cooking them in an air fryer instead of baking (this will likely make the process a bit speedier, too). When it comes time to serve, these wings are best as an appetizer served with fixings like celery and carrot sticks, but De Witt notes that they'd be just as good in taco format or served over a salad. #Dinner #CarolinaBBQCauliflowerWings #Oven #AirFryer #Makethis https://youtu.be/9CX8pkIPTmo?si=ABYUnHjj3MvVRfdt https://www.mashed.com/2172884/carolina-style-bbq-cauliflower-wings-recipe/