Crunchy Teriyaki Cauliflower Wings

This teriyaki cauliflower wing recipe transforms humble cauliflower into crispy, tangy bites that even meat-lovers can't resist. I created these as a healthier game day alternative, and they've become my most requested dish for parties and potlucks.

I first made these during a Super Bowl party where half my guests were vegan. Everyone devoured them equally, asking for the recipe before halftime even started.

Ingredients

• Large head cauliflower: Fresh is best as it provides the perfect texture and absorbs flavors beautifully
• Crushed tortilla chips: The secret to achieving that irresistible crunch factor
• Gluten free all purpose flour: Creates the perfect batter consistency without gluten
• Tapioca flour: Acts as a binder that helps the coating stick perfectly
• Non dairy milk: Adds moisture and helps create a smooth batter
• Black pepper, garlic powder, and salt: These basic seasonings enhance flavors without competing with the teriyaki
• Store bought teriyaki sauce: Saves time while providing authentic flavor
• Fresh scallions: Adds color, brightness, and a fresh onion flavor
• Sesame seeds: Provides visual appeal and subtle nutty flavor
• Ranch dressing: The perfect cooling counterpoint to the sweet tangy teriyaki

Step-by-Step Instructions

Prep Your Station:

Preheat your oven to 450°F and prepare your baking sheet with silicone, parchment, or greased foil. This high temperature ensures the cauliflower gets crispy on the outside while staying tender inside.

Create Perfect Florets:

Cut cauliflower into evenly sized pieces about 1.5 to 2 inches each. Uniform sizing ensures everything cooks at the same rate, avoiding some pieces burning while others remain undercooked.

Prepare The Crunchy Coating:

Pulse tortilla chips in a blender using short bursts until coarsely ground. You want a mix of fine crumbs and slightly larger pieces for optimal texture. Transfer to a shallow bowl wide enough for easy coating.

Mix The Batter:

Whisk together the flour, tapioca flour, milk, and seasonings until completely smooth. The consistency should be similar to pancake batter, thick enough to coat the cauliflower but not so thick it forms clumps. Add additional milk, tablespoon by tablespoon, if too thick.

Coat The Cauliflower:

Working in batches, dip cauliflower florets into the batter ensuring each piece is thoroughly coated on all sides. Let excess batter drip off, then roll in the crushed tortilla chips, pressing gently to adhere.

First Bake:

Arrange the coated cauliflower pieces on your prepared baking sheet with at least half an inch between each piece. This spacing allows air to circulate, creating the crispiest exterior possible. Bake for 20 to 22 minutes until the coating begins to turn golden brown.

Apply The Teriyaki Glaze:

Pour teriyaki sauce into a shallow bowl and thin slightly with water if needed. Carefully dip each baked cauliflower piece into the sauce ensuring complete coverage. Return them to the baking sheet in the same arrangement.

Final Bake:

Return the sauced cauliflower to the oven for 5 minutes. This quick second bake allows the teriyaki sauce to caramelize slightly and adhere perfectly to the crispy coating.

Garnish And Serve:

Immediately sprinkle with fresh scallions and sesame seeds while still hot. Serve alongside ranch dressing for dipping.

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My absolute favorite part of this recipe is the textural contrast between the crunchy exterior and the tender cauliflower inside. I once served these at a family gathering where my meat-loving uncle took seconds before realizing they were vegetarian. He now requests them specifically when visiting.

Make Ahead Options

The batter coated cauliflower can be prepared up to 4 hours ahead and refrigerated before the first bake. This makes party prep much easier as you can do the messy work earlier in the day. When ready, simply bake as directed, perhaps adding 2 extra minutes to the first bake time.

Sauce Variations

While teriyaki creates an amazing sweet and savory profile, this cauliflower wing technique works beautifully with other sauces too. Buffalo sauce creates a classic wing experience, while Korean gochujang sauce adds spectacular heat. For milder tastes, barbecue sauce makes a kid-friendly version that everyone enjoys.

Serving Suggestions

These cauliflower wings make an impressive centerpiece for a plant-based appetizer spread. Pair them with veggie sticks, celery, traditional wing accompaniments, or atop a rice bowl for a complete meal. For parties, I often create a wing bar with multiple sauce options allowing guests to customize their experience.

Health Benefits

Cauliflower provides an impressive nutritional profile while keeping these wings lighter than traditional options. One serving delivers vitamin C, vitamin K, folate, and fiber while the baking method uses significantly less oil than deep frying. This makes them a smart choice for those monitoring fat intake or seeking more vegetable-based options.

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These cauliflower wings are a guaranteed crowd-pleaser that combine crunch, flavor, and health in every bite.

Frequently Asked Questions

→ Can I make these teriyaki cauliflower wings gluten-free?

Yes, these wings are easily made gluten-free by ensuring you use gluten-free all-purpose flour, gluten-free tortilla chips, and a gluten-free teriyaki sauce. Many store-bought teriyaki sauces contain soy sauce with wheat, so check labels carefully or make your own using tamari instead of regular soy sauce.

→ Can I use an air fryer instead of baking these cauliflower wings?

Absolutely! Air fry the coated cauliflower at 375°F for about 12-15 minutes until crispy, then toss in the teriyaki sauce and air fry for an additional 2-3 minutes. You may need to work in batches depending on your air fryer size.

→ How do I store and reheat leftover cauliflower wings?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 375°F oven or air fryer for 5-7 minutes until crispy again. Microwaving is not recommended as the wings will become soggy.

→ What can I serve with these teriyaki cauliflower wings?

These wings pair wonderfully with ranch dressing as mentioned in the recipe, but they're also delicious with blue cheese dressing, additional teriyaki sauce for dipping, or a spicy mayo. For a complete meal, serve with steamed rice, a simple Asian slaw, or a crisp green salad.

→ Can I use frozen cauliflower for this recipe?

Fresh cauliflower works best for this recipe as frozen cauliflower contains excess moisture that can make the coating soggy. If you must use frozen, thaw it completely and pat very dry with paper towels before coating to remove as much moisture as possible.

→ How do I make sure the cauliflower wings stay crispy?

For maximum crispiness, ensure your oven is fully preheated to 450°F, don't overcrowd the baking sheet (giving each piece space), and make sure your batter isn't too thin. The crushed tortilla chips should have some texture rather than being pulverized to dust, and be sure the cauliflower pieces are completely dry before battering.