- olive oil cooking spray
- 2 heads cauliflower, cut into pieces and sliced in half
- 3/4 cup gluten-free baking flour
- 1 cup water
- 1/2 teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
- Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet flat side down.
- Bake in the preheated oven until lightly browned, 20 to 25 minutes.
- Turn on broiler and bake for 5 minutes for crispiness.
- 1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats
- 1 teaspoon (5g) baking powder per pound of chicken wings
- 1 teaspoon (5g) kosher salt per pound of chicken wings
- Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.
- Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
- Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
- This method works if you aren’t prepping a ton of wings but we don’t have enough fridge space to set them all out on trays to dry overnight. So in previous attempts I’ve just placed them in a mixing bowl in the fridge. This isn’t great because some wings get really dry and some don’t. So this time I placed them vertically in the bowl so they all get equal air time. I also put them in overnight one direction and flipped them over the morning of baking.