Honey Chipotle Cauliflower Wings

1. For the sauce: Heat 2 tablespoons of neutral oil in a large sauté pan over medium heat. Add the onion and sauté for 4 minutes, then add the garlic and sauté for 2 minutes. Transfer the sautéed mixture to a blender. Add the chipotles, vinegar, water, lemon juice, honey, and ¼ teaspoon salt, and blend on high until smooth; set aside.
2. To prepare the cauliflower: Heat 2 cups of neutral high-heat oil in a medium pot or deep sauté pan over medium-low heat for frying (if baking, preheat oven to 425°F).
3. For the batter: Combine flour, sparkling water, cornstarch, paprika, garlic powder, baking powder, and ½ teaspoon sea salt in a bowl and whisk together until smooth. Dip a cauliflower floret into the batter, then use a fork to lift it out and let the excess batter drip off. Transfer to a baking sheet or plate. Repeat until all the cauliflower florets are coated in batter.
4. You can bake the cauliflower at 425°F for 20-25 minutes, flipping halfway through. Frying will yield a crispier outcome.
5. For frying: The oil should be at 350°F. If you don’t have a thermometer, add one battered cauliflower floret to the oil and fry for 3 to 4 minutes on each side, until golden. Use a spider or slotted spoon to transfer the floret to a paper towel-lined plate.
6. Cut the first fried floret in half to ensure it’s tender and cooked through before frying many at a time.
7. Once all cauliflower is cooked, add florets to a large bowl. Pour in the chipotle sauce and toss to evenly coat.
8. Garnish with chopped cilantro and serve with crema for dipping.