Vegan Mango Habanero Wings
Get ready to elevate your plant-based game with these irresistible Vegan Mango Habanero Wings, a perfect combination of sweet, spicy, and crispy goodness! Made with tender cauliflower florets coated in a seasoned batter, these "wings" are baked to golden perfection before being tossed in a homemade mango habanero sauce bursting with tropical sweetness and fiery heat. The sauce, crafted with ripe mango, habanero pepper, and a touch of maple syrup, delivers bold, balanced flavors that caramelize beautifully in the final bake. This recipe is an ideal choice for game day appetizers, party platters, or any occasion that calls for crowd-pleasing vegan dishes. Easy to prepare in under an hour and packed with vibrant flavor, these wings are a delicious twist on classic comfort food that’s sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 1 head cauliflower
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 cup unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 ripe mango
- 1 habanero pepper
- 0.25 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and set aside.
In a large bowl, mix the flour, cornstarch, almond milk, garlic powder, onion powder, salt, and black pepper until smooth to create a batter.
Dip each cauliflower floret in the batter, ensuring it is well coated, and place it on the prepared baking sheet.
Bake in the preheated oven for 20 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
Meanwhile, prepare the mango habanero sauce. Peel and pit the mango, then puree it in a blender.
Add the habanero pepper (adjust according to desired heat level), maple syrup, apple cider vinegar, soy sauce, and olive oil to the blender. Blend until smooth.
Transfer the sauce mixture to a saucepan and heat over medium heat. In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to form a slurry.
Add the cornstarch slurry to the sauce and bring it to a simmer, stirring constantly until it thickens, about 3-4 minutes.
Once the cauliflower is baked and crispy, brush or toss it in the thickened mango habanero sauce.
Return the sauced cauliflower to the oven and bake for an additional 10 minutes to allow the sauce to caramelize slightly.
Serve immediately, garnished with fresh herbs or sesame seeds if desired.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2835 mg | 123% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 90.8 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 630 mg | 48% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2655 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
