These Cauliflower Wings bring serious crunch with a simple batter and crispy, golden coating. They’re a veggie appetizer even meat lovers devour.
I ADORE making Cauliflower Wings. While I love actual chicken wings (grilled, baked or fried!), I’ve found no tastier way to eat cauliflower.
What You Need to Make Cauliflower Wings
- All-purpose flour: Acts as the base for the batter, helping it stick to the cauliflower and create a light, crispy coating.
- Baking powder: Gives the batter a slight lift, helping the coating puff up during baking.
- Kosher salt & black pepper: Seasoning well is key!
- Milk: Helps bind the batter; choose plain, unsweetened plant-based milk if you want to make the recipe vegan.
- Cauliflower florets: Cut into bite-sized pieces for even coating and baking.
- Panko breadcrumbs: Add crunch and texture for that signature wing-like crispiness.
- Olive oil: Helps the wings crisp up in the oven and gives a golden finish. Sub any other high-heat-friendly oil (avocado oil or vegetable oil)
- Green onion: Used as a garnish for a pop of color and fresh, mild onion flavor.
For the Sauce
You can use any of my sauces for chicken wings, or stick to this sweet, sticky, garlicky sauce (similar to a teriyaki sauce recipe).
- Minced garlic: Adds aromatic depth and bold, savory flavor. You could also use garlic powder or onion powder if you needed to.
- Water: Thins the sauce to the right consistency while allowing it to coat the wings easily.
- Brown sugar: Balances out the saltiness and brings a sweet, sticky glaze to the wings.
- Soy sauce: Adds umami and saltiness, giving the sauce that classic bold, savory profile.
- Cornstarch: Thickens the sauce to help it cling perfectly to the cauliflower.
Ingredient quantities in the recipe card at the bottom of the article
Substitutions and Variations
There are a couple of changes you can make with this recipe for cauliflower wings:
- Make it gluten free: Swap the all-purpose flour with a 1:1 gluten-free flour blend, and use gluten-free panko or crushed rice crackers for that same crispy texture.
- Vegan-friendly: Use plain, unsweetened plant-based milk (like oat, almond, or soy) to keep the batter dairy-free.
- No Panko? Crushed cornflakes, crushed pretzels, or even seasoned breadcrumbs will work.
- Change the sauce: Try tossing the wings in my baked buffalo wings sauce, mango habanero sauce, garlic parmesan sauce, hot honey, nashville hot sauce or a creamy alabama white sauce.
How to Make Cauliflower Wings: An Easy Guide
These are my steps to making easy, incredibly delicious cauliflower wings:
Prep the oven
Preheat to 425ºF (use convection if available). Line a large baking sheet with parchment paper.
Make the batter
In a big bowl, whisk flour, baking powder, salt, and pepper. Stir in the milk until just combined, then toss in the cauliflower to coat. Drain off excess batter.
Add crunch
Mix panko and oil in a separate bowl, then sprinkle over the cauliflower. Toss again—don’t worry if it’s not perfectly coated.
Bake
Spread the florets in a single layer on the baking sheet, making sure they don’t touch. Bake for about 30 minutes, flipping halfway, until golden and tender.
Make the sauce
Sauté garlic in oil for 2 minutes. Add water and brown sugar. In a small bowl, whisk cornstarch and soy sauce, then stir into the saucepan. Bring to a boil, reduce to simmer, and cook until thick and glossy—about 2 minutes.
Finish and serve
Rewarm the sauce if needed, toss with baked cauliflower, and garnish with green onion. Serve hot with some of my best side dishes for wings recipes.
Make Ahead and Storage
You can prep the batter, cut the cauliflower, and mix the sauce up to a day in advance—just store everything separately in the fridge.
Storing
Keep leftover cauliflower wings in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze baked (unsauced) cauliflower wings in a single layer on a tray, then transfer to a freezer bag for up to 2 months.
Reheating
Reheat in a 400ºF oven or reheat wings in an air fryer until hot and crispy. Avoid microwaving, as it softens the coating.
Final Notes, Pro Tips + Science-Based Secrets
Here are my 3 tips that I’ve got to share with you, as a food scientist:
- Don’t rush the bake time: cauliflower needs enough time to roast and caramelize for that crave-worthy flavor and texture.
- Tossing the panko in a little oil before baking helps it brown evenly and cling better, so you get that satisfying crunch in every bite.
- Cauliflower is about 92% water, so drying the florets thoroughly before coating is key. Too much moisture = steam, not roast. Also, baking powder in the batter creates tiny air bubbles that puff up when heated, giving the coating lightness and extra crispness.
Love cauliflower? Try my Cauliflower Casserole and Aloo Gobi (Cauliflower and Potato Curry), too!
FAQs About Cauliflower Wings
Just whizzing through? Here are a few points you won’t want to miss:
Can I make cauliflower wings without breading?
Yes, you can skip the panko for a lighter version, though you may sacrifice the signature crunch. For texture, try tossing the florets in ground almonds or finely crushed cornflakes.
Can I make cauliflower wings ahead of time?
Absolutely! You can prep the batter and cauliflower florets, then store them separately in the fridge until you’re ready to bake. Just toss with the panko and bake when you’re ready to serve.
How do I make cauliflower wings gluten-free?
Use gluten-free flour in the batter and substitute gluten-free panko breadcrumbs or crushed rice crackers for the coating. Make sure your sauces are also gluten-free.
Can I air fry cauliflower wings instead of baking them?
Yes! Air frying works wonderfully for an extra crispy texture. Cook at 400ºF for about 12-15 minutes, flipping halfway through.
Other Wing Recipes You’ll Love
Crispy Cauliflower Wings (with Sticky Sauce)
Ingredients
For Cauliflower:
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup milk use a plain plant-based milk to make it vegan
- 2 ½ lbs cauliflower 1 average head, cut into florets
- ¾ cup panko bread crumbs
- ¼ cup olive oil
- 1 sliced green onion
For Sauce:
- 2 tsp oil
- 1 tbsp minced garlic
- ⅔ cup water
- ¼ cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp cornstarch
Instructions
For Cauliflower Wings
- Preheat oven to 425ºF (use convection if you have it). Line a large baking sheet with parchment paper.
- Whisk together flour, baking powder, salt, and pepper in a very large bowl. Add milk and stir just to combine. Add cauliflower and toss to coat evenly in the batter.
- In a separate bowl, stir together panko and oil to evenly moisten. Sprinkle into the cauliflower bowl and toss to coat (it won’t be perfectly even).
- Spread cauliflower in a single layer on the prepared pan, making sure the pieces don’t touch. Bake for about 30 minutes, flipping halfway, until the coating is golden brown and the cauliflower is tender in the middle.
For the Sauce
- Meanwhile, make the sauce. Heat oil in a small saucepan over medium heat and add garlic. Cook for 2 minutes, then add the water and brown sugar.
- Whisk cornstarch with soy sauce in a small bowl until smooth, then whisk this into the saucepan. Bring the mixture to a boil, then reduce heat and simmer for about 2 minutes, until the sauce is glossy and thickened.
- Just before serving, gently reheat the sauce on low and pour over the cauliflower, tossing until coated. Top with green onion to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve tried a few cauliflower wing recipes and this one finally nailed the texture. Thanks!
Made these for a party and they vanished in minutes. Got so many recipe requests. Total hit!