Chicken Wing Style Cauliflower

By Jessica

I haven't had a chicken wing in over two years and even before then I really only liked the boneless chicken "wings" with a thick crunchy coating and slick-yet-sticky sauce. To further "dumb down" my chicken wing card, that sauce I refer to, my favorite wing sauce? Honey BBQ. I simply am too much of a spice weenie to handle the traditional buffalo wing sauce (though I am far and away better than I was when I first moved to Texas) and don't even get me started on whatever Wicked Flaming Firey Death Sauce my husband gets on his wings. They should just call that stuff "Nose-hair curling, make it burn when you pee sauce." No ma'am.

I do very much miss "chicken wings" though so when I found this picture on Pinterest?

I HAD to follow that pin, even though it was obviously traditional buffalo wing flavored. Doesn't that look fabulous? FABULOUS.

My version via late night iPhone photography doesn't look nearly as pretty

but it was oh so very tasty. I made a few alterations to her recipe to make it dairy free. DAIRY FREE (I still weep, a little).

For the buttermilk I subbed 1 cup unsweetened coconut milk mixed with apple cider vinegar
For the flour I mixed 1/2 cup AP flour and 1/2 cup chickpea flour
Added 2 tsp garlic powder to the flour mixture
Earth balance and olive oil for the butter
Stubb's Hickory Bourbon and Bull's Eye Kansas City BBQ Sauces for the buffalo sauce
Dairy free ranch for the blue cheese

After making these I can say that it's very important to use a shallow baking dish or even a cookie sheet covered in parchment. The first batch, the coating came up a little on the soft side and I think that is because I made them in a regular 13X9 pan. When I reheated them the next day on a cookie sheet? They came out much better.

(Photos from: The Curvy Carrot and me)