Vegan or vegetarian? You definitely won’t eat barbecue chicken wings, but you can still enjoy the smoky, savory barbecue flavor that compels you to lick your fingers. Simply swap the meat with cauliflower florets, coat them with a smoky sauce (or try my homemade hickory smoke sauce) and bake! To eat, you’ll dunk the these “wings” into a creamy vegan ranch dip so similar to the original that the only thing missing is the post-meal stomach ache. Forget the fork and eat with your hands–your fingers will taste better that way.
BBQ Cauliflower Wings with Vegan Ranch Dip
- Prepare the dip. In a high-speed blender, combine all ingredients, except for the dill and chives. Process until smooth. Transfer to a small container or jar. Mix in dill and chives. Refrigerate dressing to thicken. Store refrigerated for up to 2 weeks.
- To prepare wings, preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, salt, pepper and water until it’s thick and creamy, like pancake batter.
- Using a fork, dip each piece of cauliflower into batter, tapping off excess. Place coated pieces on baking sheet. Bake for 34-36 minutes, flipping halfway through baking.
- Remove cauliflower from oven and transfer to a large bowl. Pour in BBQ sauce, coating each piece. Place pieces bake on baking sheet and bake for an additional 15 minutes.
- Serve warm with ranch dip and extra BBQ sauce, if desired.
- Want to make this recipe extra special? Use homemade Hickory Smoke BBQ Sauce instead of pre-made.
- If you’d prefer soy-free ranch, sub cashews soaked overnight for the tofu.
- To make the ranch a thinner consistency more like a dressing, add 1/8 to 1/4 cup of water or unsweetened non-dairy milk.
- Want a deeper flavor or extra crispy wings? After baking, toss wings in a second batch of BBQ sauce and cook them a bit longer. The wings will be much smokier and almost caramelized.