Ingredients:
For the Chili Marinade:
- 2-3 fresh hot peppers (e.g., habanero, jalapeño, or Thai bird’s eye peppers) or 1-2 tablespoons of chili flakes
- 1/4 cup chili oil or hot sauce (for heat infusion)
- 2 tablespoons apple cider vinegar or lemon juice
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon honey (optional, for balance)
- Salt to taste
For the Batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 teaspoon baking powder (for puffiness)
- 1 teaspoon garlic powder
- 1 teaspoon paprika or cayenne pepper (for added heat)
- 1/2 teaspoon salt
- 1/2 to 3/4 cup cold water (adjust to get the right batter consistency)
- 1 tablespoon rice vinegar (optional, for extra crispiness)
For Frying:
- Oil for deep frying (vegetable, canola, or sunflower oil works well)
Method:
1. Prepare the Cauliflower:
- Cut the cauliflower into bite-sized florets, similar in size to chicken wings.
- Optionally, blanch the cauliflower in boiling water for 2-3 minutes and then shock it in ice water to help it absorb the marinade better, but this step is not required.
2. Make the Chili Marinade:
- Finely chop or blend the fresh chilies (or use chili flakes) and combine them with the chili oil or hot sauce in a bowl.
- Add the apple cider vinegar (or lemon juice), garlic powder, onion powder, smoked paprika, honey (optional), and salt. Stir well to combine.
- Toss the cauliflower florets in the chili marinade, making sure each piece is well-coated.
- Let the cauliflower marinate for at least 30 minutes, but for the best results, marinate for 1-2 hours or even overnight.
3. Make the Batter:
- In a large bowl, combine the flour, cornstarch, baking powder, garlic powder, paprika or cayenne, and salt.
- Gradually add cold water and whisk until you get a smooth batter with a slightly thick consistency (it should coat the cauliflower without dripping excessively).
- For extra crispiness, you can add a tablespoon of rice vinegar to the batter.
4. Heat the Oil:
- Heat the oil in a deep pan or fryer to 350°F (175°C). You need enough oil for deep frying so the cauliflower can float and cook evenly.
5. Coat the Cauliflower in Batter:
- Take each marinated cauliflower floret and dip it into the batter, ensuring it’s fully coated.
- Allow any excess batter to drip off before frying.
6. Deep Fry the Cauliflower:
- Carefully lower the battered cauliflower into the hot oil in batches (don’t overcrowd the pan).
- Fry for 3-5 minutes, turning occasionally, until the cauliflower is golden brown and crispy.
- Use a slotted spoon to remove the cauliflower from the oil and drain on paper towels.
7. Optional Final Touch: Toss in Spicy Sauce
- If you want extra heat and flavor, toss the fried cauliflower in additional hot sauce or a chili-lime sauce after frying.
8. Serve:
- Serve the crispy, chili-infused cauliflower wings with a side of dipping sauce (such as ranch, blue cheese, or more hot sauce) and enjoy!