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- 1 large head of cauliflower, cut into bite-sized florets - 1 cup all-purpose flour - 1 cup non-dairy milk (almond or oat milk) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup panko breadcrumbs - 1/2 cup honey - 4 cloves garlic, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon apple cider vinegar - 1 teaspoon ground ginger - 1 tablespoon sesame seeds (for garnish) - Fresh cilantro leaves (for garnish) If you're out of panko, regular breadcrumbs work too. For a gluten-free option, use gluten-free flour. You can swap honey with maple syrup for a vegan choice. Any plant-based milk works well, so choose your favorite. Don't have fresh garlic? You can use garlic paste or powder as a quick fix. For flour, I suggest King Arthur for its consistency and quality. Use Silk or Alpro for non-dairy milk; they blend well. For honey, local or raw honey gives the best flavor. I recommend Bragg's for apple cider vinegar. For soy sauce, Kikkoman is reliable, and for panko, try Katsuobushi for a crunchy finish. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This helps the wings get crispy. Line a baking sheet with parchment paper for easy cleanup. Next, take your large head of cauliflower and cut it into bite-sized florets. In a big bowl, mix the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and pepper. This blend adds great flavor. Gradually whisk in the non-dairy milk until it’s smooth. This batter will coat the cauliflower nicely. Now it's time to coat the cauliflower. Take each floret and dip it into the batter. Make sure it's well-coated. Then, roll it in panko breadcrumbs. The breadcrumbs give it a crunchy texture. Place the coated cauliflower on the baking sheet in a single layer. This step is key for even cooking. Bake the cauliflower wings for 25 to 30 minutes. Flip them halfway through cooking. This helps them brown evenly. You want them to look golden and crispy. Keep an eye on them for the perfect crunch! While the wings bake, prepare the honey garlic sauce. In a small saucepan, combine honey, minced garlic, soy sauce, apple cider vinegar, and ground ginger. Set it over medium heat. Stir the mix often. Bring it to a simmer and let it cook for about 5 minutes. This step helps the sauce thicken slightly, making it sticky and delicious. Once the cauliflower wings are done baking, take them out of the oven. Place them in a large bowl. Pour the honey garlic sauce over the wings. Toss gently to coat each piece well. Finally, transfer the sticky wings to a serving platter. Sprinkle with sesame seeds and add fresh cilantro leaves for a tasty touch. Enjoy your meal! To make sure your cauliflower wings stay crunchy, follow these tips: - Use panko breadcrumbs. They add a great crunch. - Coat each floret well in the batter. This helps the breadcrumbs stick. - Bake at a high temperature of 425°F (220°C). This gives the wings a crispy texture. - Flip the wings halfway through baking. This ensures they brown evenly. If you like your wings spicy, add some heat: - Mix in a pinch of cayenne pepper in the batter. - Drizzle some hot sauce into the honey garlic sauce. - Serve the wings with extra hot sauce on the side. For mild flavors, skip the spice completely. The honey garlic sauce is still tasty. These wings go well with many sides. Here are some ideas: - Serve with a fresh salad for a light meal. - Pair with rice or quinoa for a filling option. - Enjoy with carrot and celery sticks for crunch. - A creamy dip, like ranch or blue cheese, complements the wings nicely. Pro Tips Use Fresh Garlic: Freshly minced garlic will provide a more robust flavor compared to pre-minced or powdered garlic, enhancing the overall taste of your sauce. Adjust the Spice Level: If you like it spicy, consider adding red pepper flakes or a dash of hot sauce to the honey garlic sauce for an extra kick. Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs to make this recipe suitable for gluten-sensitive diets. Perfectly Crispy Wings: For extra crispiness, broil the wings for the last 2-3 minutes of baking, keeping a close eye to prevent burning. {{image_2}} To spice up your honey garlic cauliflower wings, add heat. Mix in chili flakes or hot sauce into the honey garlic sauce. You can also use cayenne pepper in the batter. This gives each bite a nice kick. The heat pairs well with the sweet honey, making it more exciting. Adjust the spice to your taste. If you like it hot, go bold! Herbs can boost the flavor of your wings. Fresh herbs like thyme or rosemary work great. Chop them finely and mix them into the batter. You can also sprinkle fresh herbs on top after baking. This adds color and freshness to your dish. Don't forget about garlic! Adding more minced garlic to the sauce makes it richer. If you want to swap honey, try maple syrup or agave nectar. These options keep the recipe sweet and sticky. You can also use date syrup for a unique twist. Each sweetener gives a different taste, so feel free to experiment. Just remember that the texture might change a little. Adjust to find what you love best! To keep your sticky honey garlic cauliflower wings fresh, store them in an airtight container. Let the wings cool completely before sealing them up. This helps prevent sogginess. You can keep them in the fridge for up to three days. If you want to enjoy them later, freezing is a better option. When you're ready to eat your leftover wings, preheat your oven to 350°F (175°C). Place the wings on a baking sheet. Bake them for about 10-15 minutes until they are hot and crispy again. You can also use an air fryer at 350°F for about 5-7 minutes. This works great for restoring their crunchiness. If you have extra wings, freezing is an excellent choice. Before freezing, arrange the wings in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag or container. They can last for up to three months in the freezer. When you want to eat them, thaw in the fridge overnight and reheat as mentioned. Yes, you can use frozen cauliflower. Just thaw it first. Pat it dry to remove excess moisture. This helps the batter stick better. Frozen florets may cook faster, so keep an eye on them. To make these wings gluten-free, use gluten-free flour. Use panko breadcrumbs that are gluten-free too. For soy sauce, swap it with tamari. This way, you enjoy tasty wings without gluten. These wings pair well with many sides. Try a fresh salad for balance. Serve with rice or quinoa for a hearty meal. You can also enjoy them with a dipping sauce like ranch or blue cheese. To make the sauce vegan, swap honey for maple syrup or agave nectar. This keeps the sweet flavor without using animal products. The rest of the sauce ingredients are already vegan-friendly. Absolutely! Air frying gives a great crunch. Preheat the air fryer to 400°F (200°C). Cook the wings for about 15-20 minutes. Shake the basket halfway through for even cooking. Enjoy that crispy goodness! This blog post offers a simple guide to making delicious cauliflower wings. We covered the key ingredients, including options for substitutions and recommended brands. I shared step-by-step instructions for preparation and cooking, along with tips for the perfect crunch. We also explored tasty variations and storage options to keep your wings fresh. Remember, these cauliflower wings can fit into many diets and occasions. Enjoy experimenting with flavors and serving them with your favorite dips!

Sticky Honey Garlic Cauliflower Wings

Crispy cauliflower wings coated in a sweet and savory honey garlic sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 head large cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 cup non-dairy milk (almond or oat milk)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup panko breadcrumbs
  • 1 2 honey
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame seeds (for garnish)
  • to taste fresh cilantro leaves (for garnish)

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually whisk in the non-dairy milk until a smooth batter forms.
  • Dip each cauliflower floret into the batter until well-coated, then roll in the panko breadcrumbs for an extra crunchy texture. Place the coated wings on the prepared baking sheet in a single layer.
  • Bake the cauliflower wings in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
  • While the wings bake, prepare the sauce. In a small saucepan over medium heat, combine honey, minced garlic, soy sauce, apple cider vinegar, and ground ginger. Stir frequently, bringing the mixture to a simmer, and let it cook for about 5 minutes until it thickens slightly.
  • Once the cauliflower wings are done baking, remove them from the oven and place them in a large bowl. Pour the honey garlic sauce over the wings and gently toss until each piece is well coated.
  • Transfer the sticky wings to a serving platter, sprinkle with sesame seeds and garnish with fresh cilantro leaves.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword cauliflower wings, honey garlic, vegan appetizer