Crispy Cauliflower, Broccoli and Chicken Wings

Ingredients

For the Cauliflower and Broccoli

• 1 medium cauliflower, cut into bite-sized florets
• 1 medium broccoli, cut into bite-sized florets
• 5 tablespoons plain flour
• 3 tablespoons cornflour
• 2 teaspoons baking powder
• 1 tablespoon Harrisa pastę
• 200ml water

For the Chicken Wings

• 1 tablespoon Harissa paste
• 1 tablespoon olive oil
• 12 chicken wings (about 700g)

For the Sriracha-Honey Dip

• 2 tablespoons sriracha sauce
• 2 tablespoons honey
• 2 tablespoons mayonnaise
• 1 teaspoon lime juice

To serve

• 4 celery sticks, cut into batons
• 4 scallions, finely chopped

Method

Method for the Cauliflower and Broccoli

1. Whisk together the plain flour, cornflour, baking powder, harissa, and water in a large bowl to form a smooth, thin batter.
2. Toss the cauliflower and broccoli florets in the batter until lightly coated.

For the Chicken Wings

1. In a separate bowl, mix the harissa and olive oil. Add the chicken wings and toss to coat.
2. Preheat the air fryer to 200°C. Place the chicken wings in a single layer in the air fryer (basket removed).
3. Cook for 18 minutes, flipping halfway through. Remove and keep warm.
4. Add the battered cauliflower and broccoli florets to the air fryer (if space allows) or cook in batches. Cook for 10 - 12 minutes until crisp and golden.

For the Sriracha-Honey Dip

While the wings are cooking, whisk together the sriracha sauce, honey, mayonnaise, and lime juice in a small bowl. Adjust the sriracha for heat to your preference.

To serve

Arrange the cauliflower, broccoli, chicken wings, and celery sticks on a large serving platter. Sprinkle with scallions and serve with the sriracha-honey dip.

Tips:

1. Vegetarian Option: Replace chicken wings with tofu cubes.
2. Storage: Leftovers can be stored in the fridge for up to 2 days and reheated in the air fryer to regain crispiness.