Crispy Teriyaki Cauliflower Wings Recipe: Finger-Licking Good

Teriyaki cauliflower wings bring a delightful twist to plant-based snacking that’ll make your taste buds dance with excitement.

These crispy, golden morsels revamp an ordinary vegetable into a mouthwatering sensation that rivals traditional appetizers.

The magic happens when simple ingredients combine to create something truly extraordinary.

Crisp exteriors give way to tender, flavorful bites that surprise and delight even the most skeptical eaters.

Vegetarian or not, you’ll fall in love with this ingenious take on a classic finger food.

The teriyaki glaze adds a perfect balance of sweet and tangy notes that elevate the entire dish.

Who knew vegetables could be this irresistible and crowd-pleasing.

Crunchy Teriyaki Cauliflower Wings That Wow Every Time

• Crunch Explosion: Tortilla chip coating delivers an incredibly satisfying crunch that transforms ordinary cauliflower into an addictive snack with irresistible texture.
• Quick Flavor Transformation: Teriyaki sauce provides a sweet and tangy glaze that elevates the simple cauliflower, turning it into a gourmet-style appetizer in just 30 minutes.
• Plant-Based Party Pleaser: Offers a healthier alternative to traditional chicken wings, perfect for vegetarians and anyone seeking a nutritious yet delicious finger food that doesn't compromise on taste or excitement.
• Minimal Effort, Maximum Wow: Uses simple pantry ingredients and an easy baking method, making it accessible for home cooks of all skill levels while producing restaurant-quality results that will impress guests.

Flavorful Ingredients for These Sweet-Savory Wings

Main Ingredients:

• Cauliflower: Fresh produce with hearty texture, perfect for creating wing-like bites with crispy exterior.

• Tortilla Chips, Flour, Tapioca Flour: Crunchy base for creating crisp breading with interesting texture and golden color.
• Milk: Helps create smooth, adherent batter for coating cauliflower evenly.
• Black Pepper, Sea Salt, Garlic Powder: Classic seasoning blend for enhancing overall flavor profile.

• Teriyaki Sauce: Sweet and savory Asian-inspired sauce for final flavor coating.
• Scallions, Sesame Seeds: Fresh garnish adding visual appeal and subtle onion and nutty notes.
• Ranch Dressing: Optional creamy dipping sauce for additional flavor complexity.

Step-by-Step to Get That Golden Teriyaki Glaze

Step 1: Prepare the Oven and Baking Surface

Crank up your oven to 450°F. Line a large baking sheet with a silicone mat, parchment paper, or lightly greased aluminum foil to prevent sticking.

Step 2: Break Down the Cauliflower

Slice the cauliflower into bite-sized, uniform florets that will crisp up perfectly.

Step 3: Create the Crunchy Coating

Pulse tortilla chips in a food processor, leaving some chunky bits for extra texture. Transfer the crushed chips to a shallow dish.

Step 4: Mix the Batter Base

• All-purpose flour
• Tapioca flour
• Milk
• Black pepper
• Sea salt
• Garlic powder

Adjust the batter’s consistency by adding more milk if it seems too thick or dense.

Step 5: Coat the Cauliflower

Dunk each cauliflower floret into the batter, ensuring complete and even coverage.

Step 6: Add the Crunchy Exterior

Roll the batter-covered florets in the crushed tortilla chip mixture, pressing gently to help the coating stick.

Step 7: First Baking Session

Arrange the coated florets on the prepared baking sheet. Bake for 20-22 minutes until they turn golden and crisp.

Step 8: Prepare the Teriyaki Glaze

In a wide, shallow bowl, pour the teriyaki sauce. If it’s too thick, thin it out with a splash of water.

Step 9: Glaze the Cauliflower

Dip each baked floret into the teriyaki sauce, making sure they’re thoroughly coated.

Step 10: Final Crisp and Glaze

Return the sauced florets to the baking sheet. Bake for an additional 5 minutes to set the glaze.

Step 11: Garnish and Serve

Remove from the oven. Sprinkle with chopped scallions and sesame seeds. Serve hot with ranch dressing on the side for extra dipping fun.

Tips for Crispy Cauliflower with Sticky Sauce

• Crush Chips Strategically: Blend tortilla chips to create varying textures, leaving some larger crumbs for extra crunch and visual appeal.
• Manage Batter Consistency: Adjust milk quantity to achieve a smooth, clingy batter that perfectly coats each cauliflower floret without being too thick or runny.
• Size Matters: Cut cauliflower into uniform, bite-sized florets to ensure even cooking and consistent crispiness across all pieces.
• Prevent Soggy Wings: Use a silicone or parchment-lined baking sheet to help maintain crispy edges and prevent sticking during the baking process.
• Sauce Dipping Technique: Thin teriyaki sauce with water if needed, and quickly dip wings to coat evenly without making them too wet, preserving their original crunch.

How to Store and Reheat Teriyaki Cauliflower Bites

• Refrigerate: Transfer cooled cauliflower wings to an airtight container and store in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Reheat Oven: Restore crispiness by placing wings on a baking sheet and heating at 375°F for 8-10 minutes. Flip halfway through to ensure even heating and maintain the crunchy texture.
• Avoid Microwave: Skip microwaving, as it will make the coating soggy and lose the delightful crispy exterior. Stick to oven reheating for the best results.

Perfect Pairings for Teriyaki Cauliflower Wings

• Pair with Crisp Asian-Inspired Beverage: Complement the teriyaki cauliflower wings with a cold Japanese rice lager or a light sake that balances the dish's sweet and savory profile.
• Enhance with Cooling Dip Companions: Serve alongside homemade wasabi ranch, sriracha mayo, or a tangy ponzu sauce to add extra layers of flavor and provide a refreshing contrast to the crunchy wings.
• Match with Bright Side Salad: Create a light cucumber and mixed green salad with a ginger-sesame vinaigrette to cut through the richness of the cauliflower and provide a fresh, zesty accompaniment.
• Complete with Tropical Mocktail: Mix a pineapple-ginger spritzer or a virgin mojito to echo the teriyaki's sweet notes and offer a vibrant, non-alcoholic drink option that complements the meal's Asian-inspired flavors.

Alternative Glazes and Ideas for Cauliflower Wings

• Spicy Sriracha Crunch: Replace teriyaki sauce with sriracha for a fiery kick, adding extra chili flakes to the batter for heightened heat and complexity.
• Buffalo Style Wings: Swap teriyaki for classic buffalo sauce, using panko breadcrumbs instead of tortilla chips for an extra crispy coating that mimics traditional chicken wings.
• Asian Ginger Glaze: Substitute teriyaki with a homemade ginger-soy glaze, incorporating fresh grated ginger and a touch of honey for a more nuanced flavor profile that complements the cauliflower's natural sweetness.
• Coconut Curry Coating: Create a coconut curry batter by mixing shredded coconut into the chip crumbs and using a mild yellow curry powder in the wet mixture, then glazing with a light coconut-based sauce for a tropical-inspired version.

Crunchy Teriyaki Cauliflower Wings Recipe

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4.6 from 8 reviews

• Total Time: 42 minutes
• Yield: 4 1x

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Description

Crunchy teriyaki cauliflower wings bring Asian-inspired flavors to plant-based snacking. Crispy battered cauliflower florets glazed with sweet and tangy teriyaki sauce offer you a delightful alternative to traditional chicken wings.

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Ingredients

Scale 1x2x3x

Protein and Vegetable:

• 1 large cauliflower, chopped into even-size florets

Main Coating and Breading:

• 2 cups crushed tortilla chips
• ¾ cup gluten-free all-purpose flour (or regular all-purpose flour)
• 3 tablespoons tapioca flour (or arrowroot or corn starch)
• ¾ cup non-dairy milk

Seasonings and Garnish:

• ½ teaspoon ground black pepper
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• 1 ⅔ cups store-bought teriyaki sauce
• 1 bunch scallions, finely chopped (mostly greens)
• sesame seeds (optional)
• 1 bottle of ranch dressing (optional)

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Instructions

1. Prepare the oven by heating to 450°F and lining a spacious baking sheet with a non-stick surface like silicone mat or parchment paper.
2. Transform the cauliflower into uniform, bite-sized florets using a sharp knife, maintaining consistent sizing for even cooking.
3. Pulverize tortilla chips in a blender, creating a textured, crunchy coating with varied crumb sizes, then transfer to a shallow dish.
4. Craft a versatile batter by whisking flour, tapioca flour, milk, seasonings, and spices in a medium bowl. Adjust liquid consistency as needed for optimal coating.
5. Immerse each cauliflower floret completely in the prepared batter, ensuring thorough and even coverage.
6. Roll the batter-coated florets in the crushed tortilla chip mixture, creating a crispy exterior, then arrange carefully on the prepared baking sheet.
7. Roast in the preheated oven for 20-22 minutes until the wings achieve a golden, crisp appearance.
8. Meanwhile, prepare the teriyaki glaze in a wide bowl, potentially diluting with water to reach ideal drizzling consistency.
9. Once initial baking completes, delicately submerge each crispy floret into the teriyaki sauce, ensuring complete coverage.
10. Return the glazed cauliflower wings to the baking sheet and bake for an additional 5 minutes to set the sauce.
11. Retrieve from the oven and embellish with freshly chopped scallions and a sprinkle of sesame seeds.
12. Serve immediately, optionally accompanying with ranch dressing for dipping.

Notes

• Precisely chop cauliflower into uniform florets to ensure even cooking and consistent crispiness throughout each wing.
• Use a blender to crush tortilla chips, leaving some textured crumbs for maximum crunch and added texture in the coating.
• Adjust batter consistency by adding milk gradually, creating a smooth, clingy mixture that helps the tortilla chip coating adhere perfectly.
• Check golden-brown color and crispiness during baking to prevent overcooking and maintain optimal texture of the cauliflower wings.
• Thin teriyaki sauce with water if too thick to guarantee even, light coating that enhances flavor without making wings soggy.
• Serve immediately after final baking to maintain maximum crunchiness and enjoy the wings at their peak temperature and texture.

• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 15 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 5 g
• Protein: 10 g
• Cholesterol: 0 mg