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Vegan Teriyaki Cauliflower Wings

𝐕𝐞𝐠𝐚𝐧 𝐓𝐞𝐫𝐢𝐲𝐚𝐤𝐢 𝐂𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 𝗪𝐢𝐧𝐠𝐬! They’re RIDICULOUSLY delicious, super easy and simple to make.⁣ Also gluten free.

Oh my gosh people are LOVING these on Pinterest. The only other posts I have do really well on Pinterest are vegan cheese or Philly cheese steak lol!
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I’ve had Buffalo cauliflower wings and they’re pretty good, but I’m more of a sweet and tangy gal and once I made my own teriyaki sauce, I knew I HAD to try Teriyaki wings!⁣
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so whether you’re watching the Super Bowl today, or it’s just an average day for you, I hope you get to try these bc they’re prob one of the best things I’ve ever made 🤯⁣

Vegan Teriyaki Cauliflower Wings

These sweet, crispy, addictive Vegan Gluten-free Teriyaki Cauliflower Wings make for a healthy and delicious snack, meal, or party food. Kid-friendly too!

Course Appetizer, Side Dish

Cuisine Asian-Inspired

Keyword gluten-free, Plant-Based, Recipe, Vegan

Prep Time 10

Cook Time 34

Total Time 44

Servings cups

Calories 318kcal

Author Liz & Paul

Ingredients

3 cups cauliflower cut into large florets
3/4 cup flour of choice, see note 1
3/4 cup unsweetened nondairy milk
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp ground pepper
1 cup Panko bread crumbs use GF if needed (see note 2)
1/2 batch teriyaki sauce see note 3

Instructions

First make your dipping sauce. I mix together the nondairy milk, flour, and spices in a medium bowl. Whisk it to ensure no clumps of flour remain.
Add a small portion of your panko bread crumbs to a lipped plate or wide bowl. Don't add them all at once (sometimes the dipped cauliflower will drip and make the other crumbs wet, making it hard for them to adhere).
Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). You can also use an air fryer for this but it may take a bit longer (you may have to work in batches since it's best to cook these in a single layer).
After cutting your cauliflower into large florets, you can put together your dipping and rolling station. I like to organize it so I work left to right (if you're a lefty you may want to reverse it!). I put the the bowl of cauliflower florets on the far left, then the dipping sauce, then the panko, and finally the lined pan.
Using a fork or your fingers (you'll want to rinse either often), dip a floret first in the dipping sauce and make sure all sides get covered. Let it drip a moment. Next, dredge it in the panko so all sides are covered. Then place it on the pan and repeat.
Place the tray in the oven for 15 minutes. Remove it, flip each wing (you may need a fork or small cookie spatula to help you (at this point they might stick a little but that's OK). Cook 15 more minutes.
Remove them from the oven and using a fork, spoon, or tongs, dunk each cauliflower wing in the teriyaki sauce or whichever sauce you are using. Bake one more time for about 5 minutes.
Serve how you like--either in a bowl on their own with a sprinkle of sesame seeds and green onion, atop rice, with noodles, or anything you like!
These wings taste best fresh, but will last in your fridge up to 5 days. I recommend reheating in the oven or an air fryer.

Notes

Note 1: Any flour will work, even almond for a lower carb option.
Note 2: For the actual breading, I used gluten-free panko bread crumbs. If you are not gluten-free, just use regular panko. I recommend panko over regular bread crumbs for a crispier wing. If you can't find any kind of panko, you could also try grinding some crackers in the food processor. Otherwise this recipe will still work with regular breadcrumbs.
Note 3: I used homemade teriyaki sauce for these, but any kind of sauce you like will work! You'll need about 1 cup for this recipe.

Nutrition

Make sure to check out Liz & Paul’s Instagram and website for more tasty recipes!

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6 thoughts on “Vegan Teriyaki Cauliflower Wings”

Cryatal
April 12, 2021 at 12:21 am

I mixed the flour and milk and it basically turned to dough …. added more milk …. didn’t help …
Total fail ….
1. Good Old Vegan
  April 12, 2021 at 3:03 pm
  
  Sorry to hear, but appreciate your honest feedback Cryatal! I’ll return the feedback to the recipe creators (Liz & Paul) and get back to you!
Katherine
April 12, 2021 at 4:06 pm

This recipe is delicious. It did require a bit more of the plant based ‘milk’, maybe 1/4 cup because it was a bit too sticky but other than that it turned out perfect. The entire family enjoyed this. Thank you!
1. Good Old Vegan
  April 12, 2021 at 6:59 pm
  
  Super happy to hear you all enjoyed it, Katherine! And appreciate the feedback too 🙂
Lisa Agdeppa
June 5, 2021 at 11:05 pm

I mixed the flour and milk and it was doughy. It wasn’t a dipping sauce at all. Is this correct ?
1. Good Old Vegan
  June 20, 2021 at 11:29 pm
  
  Hi Lisa,
  
  It should be liquidy. Could you tell me what type of flour and milk you used? I will then check with the recipe creator!