Crunchy Teriyaki Cauliflower Wings

This teriyaki cauliflower wing recipe transforms humble cauliflower into a crave-worthy appetizer that will convince even the most dedicated wing lovers. The tortilla chip coating creates an irresistible crunch while the sweet teriyaki glaze delivers that perfect sticky-sweet finish every great wing needs.

I first made these for a Super Bowl party last year, and they disappeared faster than the actual chicken wings. My brother in law who normally avoids vegetables had three servings and asked for the recipe. That moment confirmed these were something special.

Ingredients

• Large head cauliflower: Choose one with tight, white florets and no brown spots for the freshest flavor and best texture.
• Crushed tortilla chips: The secret weapon that creates an exceptionally crunchy coating without deep frying. Use your favorite brand for personalized flavor.
• Gluten free all purpose flour: Creates the perfect batter consistency. Regular flour works perfectly if gluten isn't a concern.
• Tapioca flour: Adds incredible crispiness to the coating. This ingredient makes a noticeable difference in the final texture.
• Non dairy milk: Helps create the perfect batter consistency. Any variety works, but unsweetened is best to avoid competing with the teriyaki flavor.
• Ground black pepper: Adds subtle heat that balances the sweet teriyaki sauce.
• Sea salt: Enhances all flavors and helps create that addictive quality.
• Garlic powder: Provides depth of flavor to the coating without the risk of burning that fresh garlic presents.
• Store bought teriyaki sauce: Saves time while delivering authentic flavor. Look for one with visible sesame seeds for extra visual appeal.
• Scallions: Add fresh, bright flavor and beautiful color contrast. Always save the vibrant green parts for garnish.
• Sesame seeds: Provide authentic teriyaki appearance and subtle nutty crunch.
• Ranch dressing: The cool, creamy contrast makes each bite more exciting. Dairy free versions work perfectly for a fully vegan option.

How To Make Crunchy Teriyaki Cauliflower Wings

Prepare The Oven:

Preheat your oven to 230°C and line a baking sheet with a silicone mat or parchment paper. The high temperature is crucial for developing a crispy exterior while keeping the cauliflower tender inside. Use a large baking sheet to ensure the florets have enough space between them.

Prep The Cauliflower:

Cut your cauliflower into evenly sized florets, about 1.5 inches each. Uniformity is key for even cooking. Wash and thoroughly dry the florets, as excess moisture prevents proper crisping.

Create The Crunchy Coating:

Pulse tortilla chips in a blender or food processor until they reach a coarse breadcrumb consistency. You want texture, not powder. Transfer to a wide, shallow bowl that gives you plenty of room for rolling the florets.

Mix The Perfect Batter:

In a medium bowl, combine the gluten free flour, tapioca flour, non dairy milk, black pepper, salt, and garlic powder. Whisk until completely smooth. The batter should coat the back of a spoon but still drip off slowly. This consistency ensures proper adhesion without being too thick or goopy.

Coat The Cauliflower:

Working in batches, drop cauliflower florets into the batter and turn to coat completely. Let excess batter drip off, then roll in the crushed tortilla chips, pressing gently to adhere. Place on prepared baking sheet with at least an inch between pieces to allow air circulation.

First Bake:

Bake the coated cauliflower for 20 to 22 minutes, until the coating becomes visibly golden and crisp around the edges. The cauliflower inside should be tender when pierced with a fork, but not mushy.

Prepare The Teriyaki Glaze:

While the cauliflower bakes, pour teriyaki sauce into a shallow bowl. If your sauce is particularly thick, thin it slightly with 2 to 3 tablespoons of water. This creates the perfect consistency for coating without washing away the crunchy exterior.

Apply The Glaze:

Remove cauliflower from the oven and carefully dip each piece into the teriyaki sauce, coating thoroughly but gently. Return them to the baking sheet, leaving space between each piece.

Final Bake:

Return the glazed cauliflower to the oven for 5 minutes. This short bake sets the glaze, creating that characteristic sticky exterior without softening the crunchy coating or overcooking the cauliflower.

Garnish And Serve:

Remove from oven and immediately transfer to a serving platter. Sprinkle generously with chopped scallions and sesame seeds. Serve hot with ranch dressing on the side for dipping.

Pin it

The first time I made these, I accidentally bought unsalted tortilla chips, which produced a rather bland coating. Now I specifically seek out chips with a hint of lime for an extra flavor dimension that works beautifully with the teriyaki sauce. It's these little discoveries that make cooking so rewarding.

Make Ahead Options

These cauliflower wings can be partially prepared in advance to save time when entertaining. Complete the recipe through the first bake, then cool completely and refrigerate for up to 24 hours. When ready to serve, reheat in a 400°F oven for 5 minutes, then continue with the teriyaki glazing step and final bake. The coating may not be quite as crispy as when made fresh, but the convenience factor makes this a worthwhile option for busy hosts.

Pin it

Flavor Variations

The versatility of this recipe is one of its greatest strengths. While teriyaki sauce creates a crowd pleasing sweet and savory wing, you can easily adapt this recipe with different sauces for variety. Buffalo sauce creates a spicy classic wing experience, while Korean gochujang sauce offers a sweet heat that many find irresistible. A honey garlic glaze works wonderfully for those who prefer milder options. The crispy tortilla coating provides the perfect canvas for virtually any wing sauce you enjoy.

Serving Suggestions

Turn these cauliflower wings into a complete meal by serving them alongside Asian inspired sides. A simple cucumber salad with rice vinegar and sesame oil provides a refreshing counterpoint to the rich wings. For a heartier option, serve with coconut rice and steamed broccoli. These wings also make an excellent addition to a fusion taco night. Wrap them in soft tortillas with shredded cabbage, avocado, and a drizzle of sriracha mayo for an unexpected twist that delights everyone at the table.

Frequently Asked Questions

→ How do I ensure the cauliflower wings turn out crispy?

Make sure to coat each floret evenly with the batter and crushed tortilla crumbs. Bake on a single layer with enough space between pieces to allow proper airflow.

→ Can I use a different coating instead of tortilla chips?

Yes! You can substitute breadcrumbs, panko, or even crushed pretzels for the tortilla chips, depending on your flavor preference.

→ How can I make the teriyaki sauce glaze stick better?

If the sauce feels too thick, dilute it with a small amount of water to create a smoother glaze that coats the cauliflower evenly.

→ Can I make this recipe gluten-free?

Absolutely! Use gluten-free all-purpose flour and ensure the tortilla chips are certified gluten-free to keep the recipe completely gluten-free.

→ What can I serve alongside these cauliflower wings?

These wings pair well with ranch dressing, spicy mayo, or a side of fresh vegetables like carrot and celery sticks.