Description
Crunchy Teriyaki Cauliflower Wings are a bold, flavorful, and plant-based twist on classic wings. Each cauliflower floret is coated in a savory batter, breaded with crushed tortilla chips for crunch, then baked until golden and crispy. After being tossed in sweet and savory teriyaki sauce, they’re finished with scallions and sesame seeds. These wings are perfect as a game-day snack, appetizer, or veggie-packed dinner option. Naturally vegan with gluten-free variations, they’re simple to make and sure to impress.
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)
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or a silicone mat. Cut the cauliflower into small, evenly-sized florets for even baking. Crush tortilla chips in a blender or food processor into coarse crumbs and transfer them to a shallow bowl.
- In a large mixing bowl, whisk together flour, tapioca flour, non-dairy milk, pepper, salt, and garlic powder until smooth. Toss all cauliflower florets in the batter until fully coated.
- Press each floret into the crushed chips, ensuring full coverage, and place them on the baking sheet without crowding. Bake for 20–22 minutes, until golden and crisp.
- Pour the teriyaki sauce into a bowl (thin with a little water if very thick) and brush or dip each wing to coat. Return the coated florets to the baking sheet and bake for another 5 minutes to set the glaze.
- Finish by garnishing with chopped scallions and sesame seeds. Serve hot, optionally with ranch dressing for dipping.
Notes
- Make gluten-free by using gluten-free flour and tortilla chips.
- Don’t overcrowd the pan—space allows for better crisping.
- Teriyaki sauce can be replaced with BBQ, hoisin, or sweet chili sauce.
- For spicier wings, add sriracha or chili flakes to the batter or glaze.
- Use crushed cornflakes or panko for a different crunchy coating.
- Air fry at 400°F for 12–15 minutes, then glaze and fry 2–3 more minutes.
- Avoid microwaving when reheating to preserve crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
