Crunchy Teriyaki Cauliflower Wings Recipe

Cauliflower has become a staple for those looking for plant-based alternatives to classic comfort foods. Whether used to make pizza crust, mashed potatoes, or even rice, cauliflower’s versatility knows no bounds. One of the most popular uses is in making vegan wings, where cauliflower serves as the crispy, tender alternative to chicken.

The Crunchy Teriyaki Cauliflower Wings recipe takes this concept to the next level by adding the rich, savory-sweet flavor of teriyaki sauce. These cauliflower wings are crispy on the outside, tender on the inside, and perfectly coated in a homemade teriyaki sauce that delivers just the right amount of umami and sweetness.

Whether you’re following a plant-based diet, looking for a gluten-free alternative, or simply want a fun twist on classic wings, these cauliflower wings are sure to satisfy your cravings. Paired with a side of dipping sauce and some vegetables, they make a perfect snack, appetizer, or even a main dish for dinner.

Instructions

Step 1: Prepare the Cauliflower

1. Cut the Cauliflower:
   • Start by removing the leaves and stem from the cauliflower. Cut it into evenly sized florets, making sure they are not too large so they cook evenly. You can adjust the size based on your preference, but smaller pieces tend to crisp up more easily.
2. Preheat the Oven:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking. For extra crispiness, you can use a wire rack over the baking sheet so that the air circulates around the cauliflower.

Step 2: Coat the Cauliflower Wings

1. Prepare the Wet Batter:
   • In a medium-sized bowl, whisk together the chickpea flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the water and stir until you achieve a smooth batter that’s thick enough to coat the cauliflower, but not too thick. Add more water if needed to reach the desired consistency.
2. Dip the Cauliflower Florets:
   • Take each cauliflower floret and dip it into the batter, ensuring it is fully coated. Once coated, shake off any excess batter.
3. Coat with Panko Breadcrumbs:
   • After dipping the cauliflower in the batter, roll it in panko breadcrumbs until it’s well-coated. The panko breadcrumbs will give the cauliflower wings their crunch. For a gluten-free version, use gluten-free breadcrumbs.
4. Arrange on Baking Sheet:
   • Place the coated cauliflower florets onto the prepared baking sheet in a single layer, making sure there’s a little space between each piece. This helps them crisp up nicely in the oven.
5. Bake the Cauliflower Wings:
   • Bake the cauliflower wings in the preheated oven for about 25-30 minutes, flipping them halfway through the baking time. You want them to be golden brown and crispy. Keep an eye on them to ensure they don’t burn. If you want them extra crispy, you can broil them for the last 2-3 minutes.

Step 3: Make the Teriyaki Sauce

1. Combine Sauce Ingredients:
   • While the cauliflower is baking, make the teriyaki sauce. In a small saucepan, combine soy sauce, maple syrup (or agave nectar), rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk to combine.
2. Thicken the Sauce:
   • Bring the sauce mixture to a simmer over medium heat. In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the sauce, whisking constantly. Let the sauce simmer for an additional 2-3 minutes, or until it thickens to your desired consistency.
3. Adjust Flavor:
   • Taste the sauce and adjust it according to your preference. If you like it sweeter, add more maple syrup. For more acidity, add a splash more vinegar. For extra umami, you can add a bit more soy sauce.

Step 4: Coat the Cauliflower Wings with Teriyaki Sauce

1. Toss the Wings in Sauce:
   • Once the cauliflower wings are crispy and golden brown, remove them from the oven. Place them into a large mixing bowl and pour the teriyaki sauce over the wings. Gently toss them to coat the cauliflower in the sauce evenly.
2. Serve:
   • Transfer the sauced cauliflower wings to a serving platter. Garnish with toasted sesame seeds and sliced green onions. For extra heat, sprinkle some chili flakes on top.

Step 5: Enjoy Your Crunchy Teriyaki Cauliflower Wings!

1. Serve Immediately:
   • These wings are best enjoyed right away, while they are still crispy and warm. Serve them as an appetizer, snack, or even as a main dish with a side of rice or vegetables.

Tips for Success

1. Crispier Wings:
   • For extra crunch, make sure your cauliflower florets are not overcrowded on the baking sheet. Air circulation is key for achieving crispy wings.
   • If you want an even crispier texture, you can spray the cauliflower wings lightly with olive oil or cooking spray before baking.
2. Customize the Teriyaki Sauce:
   • If you like a more intense ginger flavor, feel free to add more fresh ginger to the sauce. Alternatively, for a milder flavor, reduce the amount of garlic and ginger.
   • For a spicier version, add some sriracha or chili paste to the sauce for a spicy kick.
3. Fried Version:
   • If you prefer a fried version, you can heat oil in a deep fryer or large pot and fry the cauliflower wings for about 4-6 minutes or until golden and crispy. Drain on paper towels before tossing in the teriyaki sauce.
4. Vegan and Gluten-Free:
   • To keep the recipe vegan and gluten-free, ensure that the soy sauce is gluten-free (tamari is a great option), and use gluten-free breadcrumbs.
5. Make Ahead:
   • These cauliflower wings can be prepared ahead of time and stored in the fridge. Bake and coat them in sauce when you’re ready to serve.

Variations and Additions

1. Buffalo Teriyaki Cauliflower Wings:
   • For a spicy-sweet variation, you can combine the teriyaki sauce with some buffalo sauce. This will give the cauliflower wings a tangy, spicy flavor profile that’s both sweet and fiery.
2. Crispy Baked Cauliflower:
   • If you prefer a baked-only version, you can omit the panko breadcrumbs and coat the cauliflower florets in a mixture of chickpea flour and spices before baking. This method gives you a lighter, slightly less crunchy texture but still delicious.
3. Alternative Sauces:
   • If you want to change things up, try using other Asian-inspired sauces such as hoisin sauce or a peanut butter-based sauce. These will give the cauliflower wings a different but equally tasty twist.

The History of Teriyaki

The term teriyaki refers to both a cooking technique and a flavor profile in Japanese cuisine. It comes from the word “teri,” meaning “glaze” or “shine,” and “yaki,” meaning “grill” or “broil.” The technique involves grilling or broiling food, typically meats or fish, with a glaze made of soy sauce, sake, and sugar. The teriyaki sauce used in this recipe is a modern version adapted for different ingredients like cauliflower.

The influence of teriyaki on global cuisine has grown over the years, with variations in sauces and recipes incorporating elements from other culinary traditions. Teriyaki-flavored dishes have become particularly popular in Westernized versions of Japanese food, from chicken wings to vegetables like cauliflower.

Conclusion

Crunchy Teriyaki Cauliflower Wings are the perfect combination of texture, flavor, and nutrition, making them a great addition to your plant-based or gluten-free meal rotation. With their crispy exterior and savory-sweet glaze, these wings are sure to impress both vegetarians and non-vegetarians alike.

This dish is an excellent way to enjoy a healthier version of traditional wings without sacrificing flavor. By using simple ingredients, you can create a crispy, flavorful dish that’s suitable for various diets, including vegan, gluten-free, and low-carb. Whether served as an appetizer, a snack, or a main dish, Crunchy Teriyaki Cauliflower Wings will be a crowd-pleaser at any gathering.

Enjoy this healthy twist on a classic favorite, and don’t hesitate to experiment with different flavors and ingredients to make the recipe your own!

Yield: 4-6

Crunchy Teriyaki Cauliflower Wings Recipe

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Cauliflower has become a staple for those looking for plant-based alternatives to classic comfort foods. Whether used to make pizza crust, mashed potatoes, or even rice, cauliflower’s versatility knows no bounds. One of the most popular uses is in making vegan wings, where cauliflower serves as the crispy, tender alternative to chicken.

Prep Time 10 minutes

Cook Time 30 minutes

Ingredients

• 1 large head of cauliflower, cut into florets (about 4–5 cups)
• ¾ cup all-purpose flour (or almond flour for a gluten-free option)
• ¼ cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ cup water (or as needed)
• 2 tbsp olive oil (or cooking spray)
• For the Teriyaki Sauce:
• ¼ cup low-sodium soy sauce (or coconut aminos for a gluten-free option)
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp cornstarch mixed with 2 tbsp water (to thicken)

Instructions

1. Preheat the oven:Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Prepare the batter:In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Add water a little at a time to create a thick batter that can coat the cauliflower florets. The batter should be thick but not too gloopy—adjust the water as needed.
3. Coat the cauliflower:Dip each cauliflower floret into the batter, making sure it’s fully coated. Arrange the battered cauliflower florets on the prepared baking sheet, spacing them out so they don’t touch. Lightly spray the florets with olive oil for extra crispiness.
4. Bake the cauliflower wings:Bake the cauliflower in the preheated oven for 20–25 minutes, flipping them halfway through, until they’re golden brown and crispy.
5. Make the teriyaki sauce:While the cauliflower is baking, combine the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, ginger, and garlic in a small saucepan over medium heat. Bring the sauce to a simmer, stirring frequently. Once it begins to simmer, whisk in the cornstarch-water mixture and cook for another 2–3 minutes, until the sauce thickens.
6. Toss in sauce:Once the cauliflower wings are done baking and crispy, transfer them to a large bowl. Pour the teriyaki sauce over the cauliflower and toss gently to coat all the florets.
7. Serve:Serve the crunchy teriyaki cauliflower wings immediately, garnished with sesame seeds, chopped green onions, or cilantro if desired.

Notes

• Gluten-free option: Use almond flour instead of regular flour and coconut aminos instead of soy sauce to make this recipe gluten-free.
• Crispiness: If you want extra crispy cauliflower wings, you can air-fry them instead of baking them. Air fry at 400°F (200°C) for about 15–20 minutes, flipping halfway through.
• Add heat: If you like your teriyaki wings a little spicy, you can add a drizzle of sriracha or a pinch of red pepper flakes to the teriyaki sauce.