Crispy vegan teriyaki cauliflower wings garnished with sesame seeds and green onions

If you’re looking for a delicious plant-based snack that’s bursting with flavor, these easy crispy vegan teriyaki cauliflower wings are sure to become a new favorite. Perfectly crisp on the outside and tender on the inside, they’re coated in a sticky, sweet teriyaki glaze that makes every bite irresistible.

Crispy vegan teriyaki cauliflower wings garnished with sesame seeds and green onions this Recipe
Easy Crispy Vegan Teriyaki Cauliflower Wings Recipe 3 Enjoy crispy vegan teriyaki cauliflower wings with this simple, flavorful recipe perfect for plant-based snacking or entertaining guests.

You can enjoy these vegan teriyaki cauliflower wings as a snack, appetizer, or even a main dish, and they’re simple enough to whip up any night of the week. With this recipe, you’ll get all the satisfaction of classic wings without any animal products, making it a guilt-free treat for everyone.

Why You’ll Love This Recipe

  • Deliciously crispy texture without deep frying
  • Sweet and savory homemade teriyaki glaze
  • Easy to prepare with common pantry ingredients
  • Perfect for vegan, vegetarian, and plant-based diets
  • Great for parties, game day, or casual snacking

Ingredients

Gather these simple ingredients to make your crispy vegan teriyaki cauliflower wings come to life.

  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 cup unsweetened plant-based milk (such as almond or soy)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil (for brushing)
  • For the teriyaki sauce:
  • 1/3 cup soy sauce or tamari
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • To garnish:
  • 1 teaspoon toasted sesame seeds
  • 2 tablespoons chopped green onions

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4
  • Calories: Approximately 190 per serving

How to Make Easy Crispy Vegan Teriyaki Cauliflower Wings – The Ultimate Plant-Based Treat!

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the all-purpose flour, plant-based milk, garlic powder, smoked paprika, salt, pepper, and cornstarch until smooth to create a thick batter.
  3. Dip each cauliflower floret into the batter, letting the excess drip off, then place them evenly on the prepared baking sheet. Brush or lightly spray the florets with vegetable oil for extra crispiness.
  4. Bake the cauliflower wings for 20-25 minutes, flipping halfway through so they brown evenly and become crispy.
  5. While the cauliflower bakes, prepare the teriyaki sauce by combining soy sauce, water, brown sugar, maple syrup, rice vinegar, ginger, and garlic in a small saucepan over medium heat. Bring to a simmer, then stir in the cornstarch slurry and cook until thickened, about 2-3 minutes. Remove from heat.
  6. Once the cauliflower wings are crispy and golden, transfer them to a large mixing bowl and toss with the warm teriyaki sauce until fully coated.
  7. Return the coated cauliflower wings to the baking sheet, spreading them out in a single layer, and bake for an additional 5-7 minutes to caramelize the glaze.
  8. Remove from the oven and let cool slightly before garnishing with toasted sesame seeds and chopped green onions.
  9. Serve immediately with your favorite dipping sauce or enjoy as is!

Tips for the Best Results

  • Use medium-sized cauliflower florets for even cooking and the best texture.
  • Make sure the batter is thick enough to coat well but not overly gloopy.
  • Don’t skip brushing the cauliflower with oil before baking to achieve crispiness without frying.
  • Customize the teriyaki sauce with a splash of sriracha for a spicy kick.
  • If you have an air fryer, you can cook the coated cauliflower wings at 400°F for 15 minutes for extra crispiness.

Storage and Reheating

Store any leftover vegan teriyaki cauliflower wings in an airtight container in the refrigerator for up to 3 days. The coating may soften slightly but will still taste delicious.

To reheat, bake the wings in a preheated oven at 375°F for 10 minutes or until warmed through and crispy again. Avoid microwaving to keep the texture intact.

Frequently Asked Questions

Can I use gluten-free flour for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free blend to make these wings gluten-free. Just ensure the blend contains xanthan gum or a similar binder for best results.

What other sauces work well with cauliflower wings?

Besides teriyaki, buffalo sauce, barbecue sauce, or a tangy vegan ranch dip all pair wonderfully with crispy cauliflower wings, allowing you to customize flavors.

Can I prepare these wings ahead of time?

You can prepare the batter and sauce in advance and store them separately. Coat and bake the cauliflower wings just before serving for optimal crispiness.

Is air frying a good alternative to baking?

Absolutely! Air frying at 400°F for about 15 minutes yields crispy wings with less oil, making it a quick and convenient option.

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