Gluten Free unWings – a Recipe by quornflour

#glutenfree #vegan #reedsgingerbrew #nomnom #friedfood #gameday

When I lived outside of Boston there was an Indian restaurant (I think it was called Dosa Palace… maybe Dosa and Curry) in Somerville that had this dish that the first time I had I wanted more. Ok so it was fried goodness, but it was basically like chicken wings but made with cauliflower, which is kind of funny because generally I am not a huge fan of chicken wings. Recently I had a craving for some, but I am about 1200 miles away, so I made them.

They are pretty easy to make here is what you need:

  • 1 medium head of cauliflower
  • 2½ cups chickpea flour
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon cornstarch
  • 2 tablespoons finely chopped garlic
  • 1 cup of Reed’s Extra Ginger Brew
  • Oil for frying – I mix equal parts olive oil and canola oil
  • your favorite buffalo, bbq, teriyaki or whatever sauce you have a hankerin for

Heat oil in a Dutch oven or deep frying pan (like a cast iron skillet), you’ll want it to be about 1½ inches from the bottom of your pot.

Now break up your cauliflower into small pieces (do not use frozen cauliflower). You’ll get a lot of cauliflower crumbs if you just cut it with a knife, so I cut it with a knife into bigger pieces and then tear it into smaller pieces with my fingers. The pieces shouldn’t be any bigger than a chicken wing.

In a bowl mix the dry ingredients together and mix with a fork or a whisk. Next add your Ginger Brew add a little at a time and mix in, it will bubble a lot so if you add it all at once you may end up with a mess. You want the consistency to be similar to pancake batter, so add a little more or a little less liquid as necessary.

Coat the cauliflower in the batter and put it in the oil and cook until golden. I do about a cup worth of cauliflower at a time. Once golden put the cauliflower on a dish with paper towel or a grease catching towel for a minute or two – trade out the towel as necessary.

Toss in your favorite sauce – I like buffalo sauce, bbq sauce and plain… I think it would also be great with a mango chutney, teriyaki sauce and many other sauces… more on those later… serve warm.


Now here it is… by texaskillet

Some folks love sauce, some people prefer a rub, I think there is a time, place and meat product for both to shine.

Pulled pork for example, really is a sauce thing. I posted my pulled pork method not too long ago and as promised here is the sauce for said pork pleasantry.

Before we get started I really do feel it is important that everyone on God’s green earth understand that bbq sauce is MEANT TO BE TAMPERED WITH.

You should never accept sauce just because it’s what you bought or it’s what is put in front of you. NEVER QUIT NEVER SURRENDER! Always change it to suite your needs/tastes/desires/wants/level of intoxication/etc..

  1. 1 cup of ketchup – you can also start with paste if you want, yes – water it down.
  2. 3 tablespoons of molasses, maybe 4 if you like it a bit earthy
  3. 3 tablespoons of brown sugar, light OR dark
  4. 4 tablespoons of vinegar
  5. 4 tablespoons of Worcestershire sauce
  6. 1 tablespoon of dry mustard powder
  7. Pinch of celery salt
  8. 1 clove of roasted garlic
  9. About 3 tablespoons of dried onion mixture or just plain ¼ cup of chopped onion
  10. 3 tablespoons of lemon juice, more if you like more tang
  11. About 4-5 squeezes on the honey bear, to cut the tang if you want to go that route
  12. Dash of salt
  13. Super secret ingredient – Smoked Black Pepper.. yay!
  14. If desired, add half a habanero or pepper of your choice for some HEAT

Mix all ingredients in a sauce pan and then get up to a boil. When boil is achieved, stir, cover and simmer for about 50 minutes until thickened. During this time you can go about tweaking with this or that ingredient. After the 50 minutes is up, let the sauce cool and then jar it up for future use or heck, dump it in the crock pot with the pulled pork, slather it on some ribs, use it on bbq burgers. I think you’ll like it. YAHOOOOO Let’s start up the Que!!!

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