Vegetarian Mango Habanero Wings
Transform game day snacks with the irresistible goodness of Vegetarian Mango Habanero Wings! Perfect for wing lovers craving a plant-based twist, this recipe swaps traditional chicken wings for tender, crispy-baked cauliflower florets. Coated in a zesty batter and tossed in a bold, homemade mango habanero sauce, each bite delivers the perfect balance of sweetness and heat. Made with fresh mango puree, fiery habanero peppers, and a touch of lime juice and honey, the sauce is a flavor-packed delight that's easy to whip up. Ready in just 50 minutes, these vegetarian wings are ideal for satisfying cravings or impressing a crowd. Garnish with fresh cilantro for a vibrant finish, and serve them piping hot to experience all the tangy, spicy magic. Perfect for parties, movie nights, or any occasion that calls for a show-stopping appetizer!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 cup unsweetened almond milk
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 cup mango puree
- 1 small habanero peppers, chopped and deseeded
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 tablespoons cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and set aside.
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, salt, and pepper.
Slowly add the almond milk to the dry mixture, whisking until you have a smooth batter.
Dip each cauliflower floret into the batter, letting any excess drip off, and place them on the prepared baking sheet.
Bake the cauliflower for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
While the cauliflower bakes, prepare the mango habanero sauce. In a blender, combine the mango puree, habanero pepper, lime juice, honey, soy sauce, apple cider vinegar, and olive oil. Blend until smooth.
Transfer the sauce to a small saucepan and bring to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat.
Once the cauliflower is cooked, transfer the florets to a large bowl.
Pour the mango habanero sauce over the cauliflower and toss until well coated.
Serve immediately, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 68.7 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 660 mg | 51% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3135 mg | 67% | |
*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.
