Description
These Sticky Honey Sriracha Cauliflower "Wings" offer a deliciously spicy and sweet alternative to traditional chicken wings. Crispy on the outside and tender on the inside, the cauliflower is coated in a flavorful batter, baked or fried to perfection, then tossed in a sticky honey-sriracha sauce. Perfect as a party appetizer or a flavorful snack.
Ingredients
Cauliflower Wings
- 1 head of cauliflower (approx. 4 cups of florets)
- 1 cup milk (for vegan option: use water, almond milk, or soy milk)
- ½ cup all-purpose flour (can substitute with gluten-free rice flour)
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika or chili powder
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 cup panko breadcrumbs
- Olive oil, for drizzling (about 2 tbsp for baking)
Sauce
- ⅓ cup honey
- ¼ cup sriracha sauce
- ¼ cup ketchup
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat and Prepare Baking Sheets or Oil: Position an oven rack in the center and preheat to 400ºF. Line two baking sheets with parchment paper. If frying, heat a large deep pan filled with oil to medium-high heat.
- Cut Cauliflower: Wash the cauliflower and cut it into bite-sized florets, roughly 4 cups in total. Place panko breadcrumbs in a shallow bowl for dredging.
- Make Batter and Coat Cauliflower: In a medium mixing bowl, combine the milk (or milk substitute), flour, garlic powder, cumin, paprika or chili powder, salt, and ground pepper. Dip each cauliflower floret into the batter, shaking off excess, then coat thoroughly in panko breadcrumbs. Repeat until all florets are coated.
- Arrange for Cooking: For baking, lay the coated cauliflower in a single layer on the prepared baking sheets and drizzle lightly with olive oil to help crisp the coating.
- Cook Cauliflower: Bake the cauliflower for 20-25 minutes until the coating is crispy and golden. If frying, deep fry the cauliflower florets in hot oil for 10-15 minutes or until golden and crisp. Remove and drain on paper towels.
- Prepare Sauce: While cauliflower cooks, whisk together honey, sriracha, and ketchup in a large bowl until well combined.
- Toss and Serve: Remove the cooked cauliflower from the oven or oil and immediately toss in the honey sriracha sauce to evenly coat all pieces. Sprinkle with sesame seeds if using. Serve warm, optionally with blue cheese or ranch dressing on the side.
Notes
- For a vegan version, replace honey with maple syrup or agave nectar and use non-dairy milk for the batter.
- If gluten-free, substitute all-purpose flour with rice flour and panko with gluten-free breadcrumbs.
- Adjust sriracha amounts based on desired heat level.
- Ensure cauliflower pieces are uniform in size for even cooking.
- Use a thermometer to maintain oil temperature between 350-375ºF if frying to avoid greasy results.
- The baked version offers a lighter alternative, while frying gives extra crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
