wings | Delightful-Delicious-Delovely

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

Ok – these things were so delicious – I was almost unable to keep from eating them all as I photographed them. They take 5 minutes and can be eaten as is or packed into a sandwich or taco. They would go really well with my Spicy Vegan Sriracha Miso Cole Slaw, seen above.

As always, I used Beyond Meat brand chicken because it is, quite simply, the best on the market. Click that link to use their store locator & get a coupon.

These could be baked but I think that really only works for real chicken as the grease in the chicken would keep it moist. Faux chicken, like I used here, I think, is better served stove-top & it is faster & easier that way, anyway. These suckers are REALLY good – I promise!

5-Minute Vegan Burnt Brown Sugar Chicken Fingers

Feeds 1 or 2 – depending on appetite

INGREDIENTS

1 9oz bag of vegan chicken strips – thawed

2 TBS olive oil

1 TBS brown sugar

2 tsp garlic powder

2 tsp onion powder

2 tsp chili powder

2 tsp smoked paprika

1-2 TBS agave nectar

S&P

DIRECTIONS

If you have a nonstick pan – use it. Burnt sugar is a pain to clean. If you don’t have one – maybe up the olive oil a tad.

Mix all the ingredients (except the chicken) – reserving 1 TBS agave nectar – in a bowl. Put the mixture in the bag with the chicken & mush it all around until all the strips are covered.

Again – use either a nonstick pan or a pan greased with some olive oil & cook on medium high, stirring occasionally, until the sugar just begins to blacken. Toss with another TBS agave nectar to moisten things up a bit & serve!

All Photos © Christine Elise McCarthy 2013

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OK, now for the matter of these faux wings. I love spicy food & chicken wings are something I always find myself envious of when I see others eat them. I also love sriracha – but ONLY this brand:

(Image stolen from Google)

This company produces a sauce that is the very definition of sriracha. But, alas, they have been victims of Irwindale residents near their plant complaining of the spices in the air & it has resulted in lots of problems for the company. Recently, I have been finding it VERY HARD to find this sriracha – anywhere. I was extremely distressed because this is not only a frequent ingredient in my recipes but it is an absolute MUST in my Bloody Marys!

Well, at my local Bangluck Market – I found a whole selection of other brands of sriracha. Of course, I bought the one in the prettiest bottle. See there – behind the holy basil?

I used it in a Bloody Mary & had to throw the cocktail away. This sriracha isn’t spicy & has a sickly sweet flavor. Do not fall for these low rent srirachas! You have been warned!

These guys are pretty easy to make and delicious. I ate them two ways – right off the plate as an appetizer or over rice as a meal. Ymmmmm!

Sriracha Cauliflower “Wings”

INGREDIENTS

1 small head of cauliflower cut into “drumettes”

2 TBS butter (or vegan butter) – melted

1 TBS olive oil

1 tsp onion powder

1 tsp garlic powder

S&P

For the glaze

1 chipotle pepper & 2 TBS of its adobo sauce – minced

1/4 cup sriracha sauce

2 garlic cloves – minced

2 TBS butter (or vegan butter)

1/4 cup (or less – to taste) honey – or agave nectar

1-2 TBS soy sauce

juice of 1 lime

Garnish: chopped cilantro and/or sesame seeds

DIRECTIONS

Heat the oven to 400.

Whisk the melted butter with the olive oil, onion powder & garlic powder. Add a little S&P.

Toss the cauliflower drumettes in this & roast for about 15-20 minutes (check mid-way to be sure your florets are not getting to mushy) – or until just beginning to brown at the edges. Parchment paper makes this a far neater process. If you don’t have any, treat your cooking sheet with cooking spray or olive oil.

While the cauliflower cooks, melt the butter for the glaze in a sauce pan & then whisk in the other glaze ingredients. Bring it to a boil & then simmer it over medium heat until it thickens a bit. Set aside.

When the cauliflower is ready – toss it with some glaze & roast another 5 minutes. I then turned the broiler on and WATCHED THEM VERY CAREFULLY (and turned the pan a few times) to get a bit of a blackening effect. This is totally an optional step.