Vegan Teriyaki Cauliflower Wings

Whoever said wings have to come from chickens clearly hasn’t tried Vegan Teriyaki Cauliflower Wings. These crunchy, saucy bites are the perfect plant-based appetizer or snack—sweet, savory, and loaded with that signature teriyaki glaze. Whether you’re hosting game night, looking for a healthier party platter, or just want a fun twist on cauliflower, this recipe delivers big on flavor and texture.

Why You’ll Love These “Wings”

• Crunch Factor: A light, crispy coating makes each bite irresistibly crunchy.
• Flavor Explosion: Homemade teriyaki sauce combines soy, ginger, garlic, and maple syrup for a sweet-savory balance.
• Totally Plant-Based: All of the comfort of sticky wings, with zero meat, dairy, or eggs.
• Easy Prep & Bake: No deep-frying required—just bake or air-fry for a healthier version.

Key Ingredients

• Cauliflower Florets: The sturdy petals mimic the shape of wings and soak up sauce beautifully.
• Coating Mix: A blend of flour, cornstarch, garlic powder, and onion powder creates a batter that crisps to perfection.
• Teriyaki Sauce: Homemade with soy sauce (or tamari), fresh ginger, garlic, maple syrup, and a touch of cornstarch to thicken.
• Garnishes: Toasted sesame seeds, sliced green onions, and a squeeze of lime for a bright finish.

Step-by-Step Overview

1. Prep & Coat:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment.
   • Whisk flour, cornstarch, garlic powder, onion powder, salt, and pepper with water to form a thin batter.
   • Toss cauliflower florets in the batter until evenly coated. Shake off excess and arrange on the baking sheet.
2. Bake to Crisp:
   • Bake for 20–25 minutes, flipping once halfway, until the batter is golden and crisp.
3. Make the Teriyaki Glaze:
   • While the cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and a cornstarch slurry in a small saucepan.
   • Simmer gently until thickened to a glossy glaze.
4. Toss & Finish:
   • Transfer crispy cauliflower to a large bowl. Pour teriyaki sauce over and toss to coat every piece.
   • Return to the baking sheet for 5 more minutes to set the glaze.
5. Garnish & Serve:
   • Sprinkle with sesame seeds and green onions. Serve immediately with lime wedges or vegan ranch on the side.

Pro Tips for Maximum Crispiness

• Don’t Skip Cornstarch: It’s the secret ingredient that gives the batter its super-crisp crunch.
• High Heat Bake: 425°F ensures that the cauliflower bakes quickly and stays crisp.
• Air-Fryer Option: Cook at 400°F for 15 minutes, shaking halfway, then toss in sauce and crisp 2–3 more minutes.

Serving Suggestions

• Game Night Platter: Arrange on a board with dipping sauces, carrot & celery sticks, and crackers.
• Rice Bowl Upgrade: Serve over steamed rice with extra sauce, avocado slices, and steamed broccoli.
• Party App: Pair with vegan sliders, popcorn cauliflower, and a chilled soda for the ultimate snack spread.

Final Thoughts

These Vegan Teriyaki Cauliflower Wings prove that plant-based snacks can be every bit as indulgent and fun as the original. With a crunchy exterior, sticky sweet glaze, and minimal fuss, they’re destined to be a new favorite—whether you’re vegan, flexitarian, or just a cauliflower lover.
Next time you crave wings, give these a try. You might just forget all about chicken.

Vegan Teriyaki Cauliflower Wings

Crispy, sticky, and loaded with bold flavor, these Vegan Teriyaki Cauliflower Wings are the perfect plant-based alternative to traditional wings. Baked (or air-fried) to golden perfection and coated in a homemade teriyaki glaze, they’re great for snacking, game night, or a party platter.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 25 Cauliflower

Course: Appetizer

Cuisine: Vegan

Calories: 180

Ingredients Method Notes

Ingredients

  

• 1 large head cauliflower cut into bite-sized florets
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup water adjust for batter consistency
• For Teriyaki Sauce:
• 1/3 cup soy sauce or tamari
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic minced
• 1 tsp fresh ginger grated
• 1 tbsp cornstarch + 2 tbsp water slurry
• Optional Garnish:
• Sesame seeds
• Sliced green onions
• Lime wedges

Method

 

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk flour, cornstarch, garlic powder, onion powder, salt, and pepper. Add water gradually to make a thin, smooth batter.
3. Dip cauliflower florets into the batter, letting excess drip off. Place them evenly on the baking sheet.
4. Bake for 20–25 minutes, flipping halfway, until crispy and golden brown.
5. While baking, make the teriyaki sauce. In a saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
6. Bring to a simmer. Stir in cornstarch slurry and cook until the sauce thickens and turns glossy.
7. Transfer baked cauliflower to a bowl, pour sauce over, and toss gently to coat.
8. Return cauliflower to the oven for 5 minutes to set the glaze.
9. Garnish with sesame seeds, green onions, and lime wedges before serving.

Notes

For extra crispiness, use an air fryer at 400°F for 15 minutes, shaking halfway.

You can double the teriyaki sauce for a saucier version.

To reheat, bake for 10 minutes at 375°F to bring back the crisp texture.