Vegan Teriyaki Cauliflower Wings
These crispy, oven-baked cauliflower wings are coated in a flavorful homemade teriyaki glaze — a delicious plant-based alternative to traditional wings!
Equipment
- Baking sheet
- Mixing Bowls
- Whisk
Ingredients
Cauliflower Wings
- 1 medium cauliflower head cut into bite-size florets
- ¾ cup all-purpose flour or gluten-free flour
- ¾ cup unsweetened plant-based milk such as soy or almond
- 1 tsp garlic powder
- ½ tsp paprika
- 1 cup panko breadcrumbs use gluten-free if desired
Teriyaki Sauce
- ¼ cup soy sauce or tamari use tamari for gluten-free version
- 2 tbsp maple syrup or brown sugar
- 1 tbsp rice vinegar
- 1 tsp fresh ginger grated
- 1 tsp garlic minced
- 1 tsp cornstarch mixed with 1 tbsp water
- 1 tsp sesame oil optional for extra flavor
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, plant-based milk, garlic powder, and paprika until smooth. Dip each cauliflower floret into the batter, then coat with breadcrumbs.
- Arrange coated florets on the baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Meanwhile, prepare the teriyaki sauce: in a saucepan, combine soy sauce, maple syrup, rice vinegar, ginger, and garlic. Simmer for 2–3 minutes, then stir in cornstarch slurry. Cook until thickened.
- Toss the baked cauliflower wings in the teriyaki sauce until fully coated. Garnish with sesame seeds and chopped green onions before serving.
Notes
For air fryer version: cook at 400°F (200°C) for 15–18 minutes until crispy. Best served immediately for maximum crunch!