Dr. Lathon’s Buffalo Cauliflower Wings

Buffalo Cauliflower WingsServes 2 to 4
Prep time: 10-to-15 minutes; cooking time: 40-to-50 minutes
Ingredients

  • 1 head of cauliflower (approx. 5 cups of florets)
  • 1 cup coconut milk
  • 1 cup all-purpose gluten-free flour
  • 2-3 Tbsps. garlic powder
  • 1 tsp. cumin
  • 2 tsp. smoked paprika
  • ½ tsp. sea salt
  • ¼ tsp. cracked pepper
  • 1 cup favorite Buffalo wing sauce

Directions

  1. Line baking sheet w/parchment paper or spray well w/oil.
  2. Preheat oven to 425° F.
  3. Wash, cut cauliflower head into bite sized pieces/florets.
  4. In medium bowl, add coconut milk, flour, spices (set aside Buffalo wing sauce for later); mix until batter is thick, can coat cauliflower w/o dripping.
  5. Dip cauliflower in batter. (Shake off excess batter before placing cauliflower on baking sheet.)
  6. Lay cauliflower single layer on the baking sheet. (Make sure to coat cookie sheet well w/ oil, so cauliflower doesn’t stick.)
  7. Bake for 20-25 minutes (or until golden brown), flipping florets over half way through to get all sides crispy.
  8. Once cauliflower has done its first bake in batter, remove from oven, put all baked florets into mixing bowl w/Buffalo wing sauce; toss to coat evenly.  Return cauliflower to baking sheet; bake in oven for another 20-25 minutes.
  9. Serve w/Dr. Lathon’s Vegan Ranch Dressing (or your favorite dipping sauce).

*Recipe provided by Rubylathon.com

Chef Tee’s Peach Glazed Buffalo Wings

T peach glazed wingsServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 20 minutes

Ingredients

  • 2 lbs. party chicken wings (aka wings and dings)
  • 2 Tbsps. vegetable oil
  • 2 Tbsps. seasoned salt
  • 2 cups favorite hot sauce (I recommend sweet chili sauce)
  • 1 cup peach preserves
  • 2 Tbsps. water
  • ¼ cup red onions, diced
  • 2 Tbsps. cilantro, roughly chopped

Directions

  1. Preheat oven to 500° F.
  2. Remove chicken from package; rinse wings and dings in sink w/cold water.
  3. Pat chicken dry w/paper towel.
  4. In large bowl, combine wings, dings, oil, salt.
  5. Spread out chicken pieces on large cookie sheet (make sure wings and dings don’t touch).
  6. Bake chicken uncovered for 10 minutes or until golden brown.
  7. Remove chicken from oven; use tongs to turn meat over; continue cooking for 10 more minutes to brown other side.
  8. Remove chicken from oven; drain off excess fat; put wings and dings in large bowl; set aside.
  9. In small bowl, whisk together hot sauce, preserves, water, onions and cilantro; pour over wings; toss; serve.

Chef Tee’s Turkey Wings

Serves 4S n p logo
Prep time: ; cooking time:
Ingredients

  • 5 lbs. turkey wings
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups green bell pepper, diced
  • 3 Tbsps. dry thyme
  • ¼ cup seasoned salt
  • 1 qt. water

Directions

  1. Pre-heat oven to 500° F.
  2. In large bowl, combine vegetables, wings, dry thyme, seasoned salt; mix thoroughly.
  3. Arrange wings (skin-side up), vegetables in lg. rectangular, oven-proof casserole dish.
  4. Add water to dish, cover tightly w/heavy-duty aluminum foil; bake 1 hour.
  5. Carefully remove foil from casserole dish; return wings to oven; continue cooking for 30 minutes or until wings are GB&D (golden brown and delicious).
  6. Remove wings from oven; cool for about 15-to-30 minutes.
  7. Serve w/Jasmine or Basmati rice.