Korean Buffalo ‘Chicken’ Wing with Buffalo Sauce ~ Vegan

Korean Buffalo ‘Chicken’ Wing with Buffalo Sauce ~ Vegan

Korean Buffalo ‘Chicken’ Wing with Buffalo Sauce ~ Vegan

When I pick up this recipe from the ziplist post, I was so curious of the name: faux ‘chicken’ wing. What is that about? Why is it called ‘chicken’ wing? Can anyone tell me why they called ‘chicken’ wing?

The actual buffalo wing, buffalo chicken wing or hot wing, is the cuisine of the United States, is actually a chicken wing that is deep-fried, unbreaded and coated in vinegar-based cayenne pepper hot sauce. They are traditionally served hot, along with vegetable sticks with blue cheese dressing for dipping.

The serving sauce: cayenne pepper hot sauce and the melted butter are the basis of the sauce, which may be mild, or up to hot level. 

Korean Buffalo ‘Chicken’ Wing with Buffalo Sauce ~ Vegan

Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they’re healthier, from BBC Good Food.

Today, I hit up the sauce is only medium hot, it generously suit more people.

This recipe was adapted from Serious eat.com

Korean Buffalo ‘Chicken’ Wing with Buffalo Sauce ~ Vegan

Ingredient:

For the Faux ‘Chicken’ wing:          part of the recipe adapted from ziplist.

  •  1 medium head of Cauliflower
  • 1/2 cup Corn flour
  • 2/3 cup Plain flour
  • 1/2 tsp Baking powder
  • 2 tbsp Nutrient Yeast
  • 1/3 cup Desiccated coconut       (optional) 
  • Pinch of sea salt
  • 1/2 cup Ice cold water
  • 1/3 cup Sparkling water or cold beer

 For the Buffalo sauce:       or you can buy the ready-made buffalo sauce

  • 2/3 cup Hot pepper sauce
  • 1/2 cup Nut butter, melted or oil      (I use oil)
  • 1 to 1/2 tbsp Rice vinegar
  • 1/2 tsp Worcester sauce
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Brown sauce    (optional) 
  • 1 tbsp Tomato puree

Korean Buffalo ‘Chicken’ Wing with Buffalo Sauce ~ Vegan

Method: 

  1. For the ‘chicken’ wing:  Preheat the oven to 425°F/220°C/200°C (fan oven), or gas mark 7.
  2. Cut the cauliflower into equal size small florets, wash and drain. Set aside.
  3. Mix the dry ingredients together, gradually add the water in and stir, then add the sparkling water or beer in, if the batter looks too thick, add one tablespoon at a time and mix into a batter, a little bit thicker than the pancake batter). Set aside for half hour.
  4. Dredge the cauliflower florets, a few at a time into the batter, use a fork to coat the batter evenly, place on a lined with an ovenproof plastic sheet, bake in the preheat oven for around 18 to 20 minutes.
  5. For the Buffalo sauce:  Mix all the ingredients together in a mixing bowl.
  6. Remove the cauliflower from the oven, put in the sauce, swirl around with a fork to let all the sauce coat evenly with all the cauliflower, place back to the baking tray and bake for another 5 to 8 minutes until golden brownish. Serve immediately!

Korean Buffalo ‘Chicken’ Wing with Buffalo Sauce ~ Vegan

Note: 

  • For the batter, it is better to chill the water or beer before use, it will create the batter more crispy and light.
  • Adjust the taste of the buffalo sauce after you mix it to reach your desire.
  • Using melted butter in the sauce will make the sauce more shiny and glossy.

 

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4 thoughts on “Korean Buffalo ‘Chicken’ Wing with Buffalo Sauce ~ Vegan

  1. I thought for sure you would use tempeh or something like that for the faux chicken wings but I love that you used cauliflower. It sounds wonderful and so does the hot sauce. We do love our buffalo wings here in the USA!

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