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These Cherry-Chipotle Cauliflower Wings deliver crispy florets coated in a smoky sweet glaze that will wake up your appetizer lineup. Roasting brings out the cauliflower’s natural nuttiness, while the chipotle and cherry combo creates a crave-worthy balance of heat and tang. Pure plant-based comfort food with big bold flavor.
I first made these for a game night with friends who doubted cauliflower could ever be a wing substitute. The entire tray was gone in 15 minutes and now they adamantly request them at every get-together.
Ingredients
- Cauliflower: Choose a large fresh head with tight white florets. No brown spots means best flavor. This is your main canvas.
- All-purpose flour or gluten-free blend: Provides structure for the batter. Look for a finely milled flour for a smoother batter.
- Unsweetened plant-based milk: Almond or oat both work. Choose an option with a clean simple ingredient list.
- Garlic powder: Gives savory depth and rounds out the batter. Choose a fresh jar for strong aroma.
- Onion powder: Enhances flavor and gives slight sweetness. Look for a clump-free powder.
- Smoked paprika: Brings smoky undertones essential for that BBQ vibe. Opt for Spanish smoked paprika for superior flavor.
- Salt and black pepper: Essential seasoning to bring out the best in your cauliflower. Use sea salt if possible.
- Cherry preserves or jam: Use a high-fruit, low sugar preserve for best results. This is the heart of your glaze’s sticky sweetness.
- Tomato ketchup: Lends tang and body. Look for ketchup without corn syrup for natural flavor.
- Apple cider vinegar: Provides brightness and balances sweets. Choose raw unfiltered for more complexity.
- Canned chipotle peppers in adobo: Packed with heat and smoke. Chop finely for even spice distribution. Try to use from a freshly opened can for real zing.
- Maple syrup: Natural depth and touch of caramel sweetness. Use pure maple for authentic flavor.
- Olive oil: Helps coat and caramelize your wings. Use extra virgin for richer taste.
- Fresh cilantro or parsley and lime wedges: For a fresh herbaceous finish and zesty pop. Choose bright green herbs and juicy limes.
Step-by-Step Instructions
- Make the Batter:
- In a large bowl whisk together flour, plant milk, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until you have a smooth lump-free batter.
- Coat the Cauliflower:
- Drop the bite-sized cauliflower florets into the batter. Toss well so all surfaces are coated. Let extra batter drip off so you get a thin crisp layer.
- Arrange and Bake First Time:
- Lay the battered florets out on a parchment-lined baking sheet in a single layer. Bake at 220C for about 20 minutes. Flip once halfway until lightly golden and starting to crisp.
- Make the Cherry-Chipotle Glaze:
- While the cauliflower bakes combine cherry preserves, ketchup, apple cider vinegar, chipotle peppers, maple syrup, olive oil, smoked paprika, garlic powder, and salt in a small saucepan. Bring to a simmer and cook 5 to 7 minutes. Stir often until thickened and glossy. Taste and adjust chipotle to your own liking.
- Glaze and Bake Again:
- After the first bake, remove bubbly cauliflower from oven. Generously brush or toss florets with the barbecue glaze. Get them well coated.
- Caramelize the Edges:
- Return glazed cauliflower back to the oven. Bake for another 12 to 15 minutes until the sauce is sticky and edges caramelized. Watch closely so they do not burn.
- Garnish and Serve:
- Pile cauliflower wings onto a platter. Top with lots of fresh chopped herbs and lime wedges. Squeeze lime juice over just before eating for the perfect tangy finish.
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The cherry preserves in this glaze are my favorite ingredient because the sweet and tart fruitiness pushes these wings beyond anything you get with bottled sauces. My family still talks about the time we made a double batch for a summer picnic—everyone fought over the last sticky piece even the cauliflower skeptics were converted.
Storage Tips
Cool leftovers completely before placing in an airtight container. Store in the fridge up to three days. Reheat in a single layer on a baking sheet at 190C until crispy and hot. For longer storage freeze the wings unglazed and finish with fresh glaze after reheating under the broiler.
Ingredient Substitutions
If you cannot find cherry preserves try raspberry or apricot for a twist on the sauce. For extra heat add a pinch of chili flakes to the glaze. Gluten-free all-purpose blends work one to one with regular flour. For a nut-free version use oat or soy milk instead.
Serving Suggestions
Serve on a big platter with extra lime wedges and a cool vegan ranch or blue cheese dip. These wings also turn a salad into a feast or fill tacos for a playful plant-based main course. They are a perfect match for crisp slaw or roasted sweet potatoes too.
Cultural Accent
This recipe is a fun collision of American bar food with fresh plant-based innovation. The chipotle gives a nod to classic Tex-Mex flavors while the cherry makes the whole dish unexpected and totally fresh—a new way to do wings for every gathering.
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Common Questions
- → How do you get the cauliflower wings extra crispy?
For maximum crispiness, broil the coated cauliflower for 2–3 minutes after glazing, keeping a close eye to prevent burning.
- → Can I use frozen cauliflower florets?
Yes, but thaw and dry them thoroughly before coating in batter to prevent sogginess during baking.
- → How spicy are these cauliflower wings?
Spice level depends on the amount of chipotle used. Adjust the number of chipotle peppers to suit your heat preference.
- → Is this dish suitable for gluten-free diets?
Absolutely! Substitute all-purpose flour with your favorite gluten-free blend for a fully gluten-free appetizer.
- → What can I serve with cherry-chipotle cauliflower wings?
Try dipping them in vegan ranch, or serve over greens as a salad topper. Lime wedges add a zesty finish.