Name: Crunchy Teriyaki Cauliflower Wings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 large head of cauliflower, chopped into even-sized florets; 2 cups crushed tortilla chips; 3/4 cup gluten-free all-purpose flour (or regular flour); 3 tablespoons tapioca flour (or arrowroot or cornstarch); 3/4 cup non-dairy milk of choice; 1/2 teaspoon ground black pepper; 1/2 teaspoon sea salt; 1/2 teaspoon garlic powder; 1 2/3 cups store-bought teriyaki sauce; 1 bunch scallions, finely chopped; Sesame seeds (optional); Ranch dressing (optional, for serving)

These Crunchy Teriyaki Cauliflower Wings are a bold, flavorful, and satisfying plant-based take on classic wings. Each cauliflower floret is coated in a savory batter, crusted with crushed tortilla chips, and baked to crispy perfection. Tossed in rich teriyaki sauce and finished with scallions and sesame seeds, they’re ideal as a party appetizer, game-day snack, or fun veggie-forward dinner.

Crunchy Teriyaki Cauliflower Wings

Why You’ll Love This Recipe

Crispy and Crunchy: Crushed tortilla chips give the cauliflower a perfect crunchy coating without frying.
Packed with Flavor: Teriyaki sauce brings a sweet-savory glaze that complements the garlic-spiced batter.
Plant-Based Goodness: Vegan and gluten-free options make this recipe accessible to a wide range of diets.
Simple Ingredients: No complicated prep or hard-to-find ingredients.
Perfect for Sharing: Serve as finger food, in wraps, or with a dipping sauce for a crowd-pleasing favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large head cauliflower, chopped into even-sized florets
2 cups crushed tortilla chips (any kind)
3/4 cup gluten-free all-purpose flour (or regular flour)
3 tablespoons tapioca flour (or arrowroot or cornstarch)
3/4 cup non-dairy milk of choice
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1 2/3 cups store-bought teriyaki sauce
1 bunch scallions, finely chopped (mostly greens)
Sesame seeds (optional)
Ranch dressing (optional, for serving)

Directions

Preheat Oven:
Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper, a silicone mat, or greased foil.
Prep Cauliflower:
Chop cauliflower into small, evenly sized florets for even baking.
Crush Tortilla Chips:
Pulse tortilla chips in a blender until you get textured crumbs. Transfer to a shallow bowl.
Make Batter:
In a large bowl, whisk together the flour, tapioca flour, non-dairy milk, black pepper, salt, and garlic powder until smooth. Adjust consistency by adding more milk if too thick.
Coat Cauliflower:
Add all the cauliflower florets to the batter and use a spoon or spatula to coat them thoroughly.
Bread the Wings:
One by one, press each coated floret into the crushed chips, covering completely, then place on the prepared baking sheet with space between each.
Bake Initial Round:
Bake for 20–22 minutes, until the coating is golden and starting to crisp.
Add Teriyaki Glaze:
Pour teriyaki sauce into a bowl (thin with water if very thick). Dip each baked floret into the sauce or brush generously on all sides. Return florets to the baking sheet.
Final Bake:
Bake for an additional 5 minutes to set the glaze.
Finish and Serve:
Remove from oven, sprinkle with chopped scallions and sesame seeds. Serve hot with optional ranch dressing on the side.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Spicy Twist: Add chili flakes or sriracha to the batter or glaze for extra heat.
BBQ Option: Swap teriyaki for your favorite barbecue sauce.
Different Coatings: Use crushed cornflakes or panko instead of tortilla chips.
Air Fryer Method: Cook in batches at 400°F for 12–15 minutes, then glaze and cook an additional 2–3 minutes.
Sweet-Sour Sauce: Use sweet and sour sauce instead of teriyaki for a tangy variation.
No Oil Needed: This recipe is naturally oil-free aside from what may be in the chips or sauce—no extra needed.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 375°F for 10–12 minutes until crispy again.
Avoid microwaving as it may make the coating soggy.
For best texture, enjoy immediately after baking.

FAQs

Can I make these cauliflower wings gluten-free?

Yes, use gluten-free all-purpose flour and gluten-free tortilla chips.

Are these baked or fried?

They are oven-baked for a healthier, mess-free alternative to frying.

What kind of tortilla chips should I use?

Any brand works, but choose chips with a hearty crunch—Siete brand is a great option.

Can I use frozen cauliflower?

Fresh is best for crispiness. If using frozen, thaw and dry thoroughly before coating.

Can I make these ahead of time?

You can prep and coat the florets ahead of time, but bake just before serving for best texture.

What dipping sauces go well with this?

Ranch, vegan mayo-based sauces, or a drizzle of extra teriyaki all pair well.

How do I get them extra crispy?

Make sure the chips are well crushed and don’t overcrowd the baking sheet.

Can I use another vegetable?

Yes, broccoli or even sliced zucchini can work, but baking times may vary.

What can I use instead of teriyaki sauce?

Try BBQ sauce, hoisin, or sweet chili sauce as alternatives.

Is this recipe kid-friendly?

Absolutely. The sweet teriyaki glaze and crunchy coating are a hit with kids.

Conclusion

Crunchy Teriyaki Cauliflower Wings are the perfect plant-based alternative to traditional wings—crispy, saucy, and packed with flavor. Whether served as a game-day snack, appetizer, or meatless dinner, they’re a guaranteed crowd-pleaser. With a few pantry staples and just 35 minutes, you can enjoy a fun, wholesome dish that’s every bit as satisfying as the classic version.