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- 1 large head of cauliflower, cut into bite-sized florets - 1 cup all-purpose flour - 1 cup non-dairy milk (like 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 a gluten-free option) - 1 tablespoon apple cider vinegar - 1 teaspoon ground ginger - 1 tablespoon sesame seeds (for garnish) - Fresh cilantro leaves (for garnish) Each ingredient plays a key role in making these wings special. The cauliflower gives a great base, while the batter makes it crunchy. Honey and garlic add sweet and savory notes that make you want more. The panko breadcrumbs ensure a crispy texture that contrasts nicely with the tender cauliflower. {{ingredient_image_2}} Preheat Oven and Prepare Baking Sheet First, set your oven to 425°F (220°C). This high heat helps create crispy wings. Next, line a baking sheet with parchment paper. This makes cleaning up easy. Make the Batter In a large bowl, mix together 1 cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and salt and pepper. Gradually whisk in 1 cup of non-dairy milk until smooth. This batter gives the wings a tasty coating. Coat Cauliflower Florets Take your cauliflower head and cut it into bite-sized florets. Dip each floret into your batter, making sure it’s fully coated. Next, roll it in panko breadcrumbs for a great crunch. Place the coated florets on your baking sheet in a single layer. Placing Florets on the Baking Sheet Carefully arrange your cauliflower florets on the prepared baking sheet. Make sure they have space between them. This helps them bake evenly. Baking Duration and Tips for Crispness Put the baking sheet in the oven. Bake the cauliflower wings for 25-30 minutes. Remember to flip them halfway through. This ensures they get golden brown and crispy on both sides. Combining Ingredients in a Saucepan While the wings bake, grab a small saucepan. Over medium heat, mix 1/2 cup of honey, 4 minced garlic cloves, 2 tablespoons of soy sauce, 1 tablespoon of apple cider vinegar, and 1 teaspoon of ground ginger. Cooking and Thickening the Sauce Stir the sauce as it heats up. Let it come to a gentle simmer. Cook it for about 5 minutes. This thickens the sauce and makes it rich and flavorful. Tossing Cauliflower Wings in Sauce Once the wings are done baking, take them out of the oven. Place them in a large mixing bowl. Pour the honey garlic sauce over the hot wings. Toss them gently until all the wings are covered in sauce. Presentation Tips and Serving Suggestions To serve, transfer the sticky wings to a platter. Sprinkle sesame seeds on top for crunch. Add fresh cilantro leaves for a pop of color and flavor. Enjoy your delicious Sticky Honey Garlic Cauliflower Wings! To get that perfect crunch, always use panko breadcrumbs. Panko is lighter and airier than regular breadcrumbs. This texture helps the wings turn out crispy and golden. Feel free to try different seasonings. You can add some chili powder or even herbs for a unique taste. To make sure the sauce sticks well, toss the wings right after baking. The heat helps the sauce cling to each floret. You can also try a thicker sauce. For a lighter option, brush the sauce on instead of tossing. This way, you keep some crunch. Pair these wings with your favorite dipping sauces. Ranch or blue cheese work great. For side dishes, try a fresh salad or roasted veggies. They add color and complement the wings nicely. Pro Tips Choose the Right Cauliflower: Opt for fresh cauliflower that is firm and free of any brown spots for the best flavor and texture. Get Extra Crunch: For an even crunchier texture, double-dip the cauliflower in the batter and panko breadcrumbs before baking. Adjust Sweetness: Feel free to adjust the amount of honey in the sauce according to your taste preferences; you can substitute with maple syrup for a vegan option. Perfect Pairings: These wings pair excellently with a side of vegan ranch dressing or a fresh salad to balance the sweetness. {{image_4}} For a gluten-free version, you can switch to gluten-free flour. There are many options like almond flour or chickpea flour. Both work well in the batter. They give a nice texture and flavor to the wings. For the sauce, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that tastes great. It keeps the sauce rich and flavorful without gluten. If you want some heat, add spices to the batter. A pinch of cayenne pepper or red pepper flakes will do the trick. These spices bring a nice kick to your cauliflower wings. You can also use chili sauce as an alternative to the honey garlic sauce. Sriracha or gochujang adds a spicy twist. Just mix it with the honey for a sweet and spicy treat. To make these wings vegan, you can substitute honey. Use maple syrup or agave nectar instead. Both options will give you that sweet flavor without honey. For a creamy vegan sauce, try using coconut milk or cashew cream. Blend them with garlic and your favorite spices for a rich taste. This adds a new layer of flavor to your wings. To keep your sticky honey garlic cauliflower wings fresh, follow these steps: - Refrigeration Tips: Place your leftover wings in an airtight container. Store them in the fridge for up to three days. Make sure they cool down before sealing. This helps keep them crispy and tasty. - Freezing Cauliflower Wings: If you want to save them longer, freeze the wings. Lay them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. They can last up to three months in the freezer. For the best results when reheating, consider these methods: - Best Practices for Maintaining Crispiness: Use the oven to reheat wings. Preheat it to 375°F (190°C). Place wings on a baking sheet and heat for about 10-15 minutes. This keeps them crispy and delicious. - Microwave vs. Oven Reheating: The microwave is quick but may make them soggy. If you’re in a hurry, you can use it. Heat in short bursts, checking often. The oven is better for crispiness. Knowing how long your wings last helps avoid waste: - How Long They Last in the Fridge: In the fridge, sticky honey garlic cauliflower wings stay fresh for about three days. After that, they may lose flavor and texture. - Signs of Spoilage: Check for any off smells or changes in texture. If they look slimy or smell bad, it's best to toss them. Always trust your senses when it comes to food safety. Yes, you can use fresh cauliflower. Fresh cauliflower has a firmer texture. It also tastes better than frozen. Frozen cauliflower may be softer after cooking. This can change the way the wings feel in your mouth. Fresh florets will stay crunchy and hold their shape. I recommend using fresh if you want the best flavor and texture. To add heat to your wings, try these ideas: - Add cayenne pepper to the batter. - Mix sriracha or chili sauce into the honey garlic sauce. - Use spicy paprika instead of smoked paprika. - Toss in red pepper flakes before serving. These options give a nice kick to your wings. Adjust the spice level to fit your taste. Yes, you can make these wings ahead of time. Here’s how to do it: - Prep the cauliflower: Cut and coat the florets in batter and breadcrumbs. - Store in the fridge: Place coated florets in an airtight container for up to 24 hours. - Bake before serving: When ready, bake them fresh. This keeps them crispy. By meal prepping, you save time on busy days. Enjoy these tasty wings whenever you want! This blog post guided you through making delicious cauliflower wings. We explored main ingredients, step-by-step instructions, tips for crunch, and plenty of tasty variations. Remember, the key to great wings is in the batter and the sauce. Don't hesitate to try spicing things up or going gluten-free. Store leftovers properly to keep them fresh. Feel free to experiment with new ideas and serving suggestions. Enjoy your cooking journey and serve these wings with pride!

Sticky Honey Garlic Cauliflower Wings

Deliciously 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 large head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 cup non-dairy milk (such as 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 a gluten-free option)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame seeds (for garnish)
  • to taste fresh cilantro leaves (for garnish)

Instructions
 

  • Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually whisk in the non-dairy milk until a smooth, lump-free batter forms.
  • Take each cauliflower floret and dip it into the batter, ensuring it is well-coated. Roll it in the panko breadcrumbs, then place the coated florets onto the prepared baking sheet in a single layer.
  • Bake the cauliflower wings for 25-30 minutes, flipping them halfway through to ensure even crispness, until they are golden brown and crispy.
  • While the cauliflower wings are baking, prepare the honey garlic sauce. In a small saucepan over medium heat, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, and ground ginger. Stir continually as it comes to a gentle simmer, then let it cook for approximately 5 minutes to thicken slightly.
  • Once the cauliflower wings are baked, remove them from the oven and transfer them into a large mixing bowl. Pour the honey garlic sauce over the warm wings and gently toss until each piece is coated.
  • Transfer the sticky wings to a serving platter, sprinkle sesame seeds over the top, and garnish with fresh cilantro leaves.

Notes

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