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- Cauliflower florets - All-purpose flour - Water - Garlic powder - Onion powder - Smoked paprika - Salt - Pepper - Breadcrumbs (panko for extra crunch) To make these wings, start with a large head of cauliflower. Cut it into bite-sized florets. This shape helps them cook evenly and makes them easy to eat. Next, you need a batter made from one cup of all-purpose flour mixed with one cup of water. Add garlic powder, onion powder, smoked paprika, salt, and pepper for flavor. This mixture coats the florets well. For the final crunch, use one cup of breadcrumbs, preferably panko. They give a great texture. - Honey - Soy sauce (or tamari for gluten-free) - Minced garlic - Rice vinegar - Sesame oil (or vegetable oil) - Sesame seeds (for garnish) - Chopped green onions (for garnish) For the honey garlic sauce, combine one-third cup of honey with two tablespoons of soy sauce. Add one tablespoon of rice vinegar and two minced garlic cloves for depth. Mix in one tablespoon of sesame oil for a nutty finish. This sauce is sweet and savory. To make your dish pop, sprinkle sesame seeds and chopped green onions on top. It adds a nice touch and extra flavor. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This step is key for achieving crispy wings. Next, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. Now, let’s make the batter. In a large bowl, combine: - 1 cup all-purpose flour - 1 cup water - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste Mix until you have a smooth batter. The batter should be thick enough to coat the cauliflower well. Take your large head of cauliflower and cut it into bite-sized florets. Dip each floret into the batter. Make sure it’s fully coated. Then roll it in 1 cup of breadcrumbs for extra crunch. Place the coated florets on your prepared baking sheet, leaving space between each piece. Bake your cauliflower wings for 25-30 minutes. Check for a golden brown color and crispy texture. Halfway through, turn the florets to ensure even baking. This step helps all sides get that perfect crunch. While the wings bake, it’s time to prepare the sauce. In a small saucepan over medium heat, combine: - 1/3 cup honey - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 tablespoon sesame oil Stir the mixture well. Let it simmer for 3-5 minutes. You want the sauce to thicken a bit. Once the cauliflower wings are done, drizzle the honey garlic sauce over them. Toss the wings gently to coat them evenly. For a final touch, return them to the oven for another 5-10 minutes. This lets the sauce caramelize and stick to the wings nicely. When done, enjoy a delicious, crunchy treat! To get that extra crunch, I always use panko breadcrumbs. Panko gives a light, crispy finish that regular breadcrumbs lack. When you coat your cauliflower, make sure to dip each piece fully in the batter. This helps the breadcrumbs stick well. Roll the florets in the panko after battering. This will ensure every bite is crunchy and satisfying. Spices are key to great flavor. I like to add extra garlic powder and onion powder to the batter. This gives the wings a deeper taste. You can also add some cayenne pepper for a little heat. For the sauce, I recommend adding a splash of fresh lime juice. This brightens the flavor and balances the sweetness of the honey. Feel free to mix in some chili flakes for extra kick in the sauce. For a stunning presentation, serve the cauliflower wings on a large platter. Drizzle them with extra honey garlic sauce for added shine. Sprinkle sesame seeds and chopped green onions on top to make it pop. These colors look great together! Pair the wings with a spicy dipping sauce on the side, like sriracha mayo. This adds an exciting contrast to the sweet and savory wings. Pro Tips Choose the Right Cauliflower: Select a fresh, firm cauliflower head with tightly packed florets for the best texture and flavor. Customize Your Breadcrumbs: For added flavor, consider using seasoned breadcrumbs or mixing in herbs and spices to the panko for an extra crunch. Monitor Baking Time: Keep an eye on the cauliflower while it's baking; oven temperatures can vary, and you want them golden brown and crispy without burning. Extra Sauce for Serving: Make additional honey garlic sauce to serve on the side for dipping, enhancing the flavor and keeping the wings moist. {{image_2}} You can easily make these wings vegan. To replace honey, use maple syrup or agave nectar. Both options offer sweetness and flavor. For gluten-free wings, swap all-purpose flour with a gluten-free blend. You can also use gluten-free breadcrumbs. This keeps the crunch without the gluten. Want some heat? Add cayenne pepper or red pepper flakes to the batter. This adds a spicy kick to your wings. You can also try different sauces. For example, barbecue sauce can give a smoky flavor. Experimenting with teriyaki sauce adds a sweet touch. Each variation offers a new taste adventure. Cooking for a crowd? Double the recipe to serve more people. Just make sure you have enough baking sheets. For meal prep, save leftovers in an airtight container. They taste great the next day. Reheat them in the oven to keep them crispy. To keep your honey garlic cauliflower wings fresh, store them in an airtight container. This helps prevent moisture from making them soggy. Place a paper towel in the container to absorb extra moisture. Cool the wings to room temperature before sealing. Use them within three days for the best taste and texture. To reheat the wings without losing their crunch, use an oven or air fryer. Preheat the oven to 350°F (175°C). Spread the wings on a baking sheet and heat for about 10-15 minutes. If using an air fryer, set it to 350°F (175°C) and heat for about 5-7 minutes. Serve the reheated wings with extra honey garlic sauce or a spicy dip for added flavor. Yes, you can make honey garlic cauliflower wings ahead. Here are some tips: - Prep the Cauliflower: Cut the cauliflower into florets. You can store them in the fridge for up to two days. - Batter: Mix the flour and water batter. Keep it in the fridge, too, but use it within a day. - Storage: If baked, let the wings cool and store them in an airtight container. They last about three days. - Reheat: When ready to eat, reheat them in the oven for a crisp finish. These wings pair well with various dips: - Ranch Dressing: Its coolness balances the honey garlic flavor. - Blue Cheese Dressing: A classic that adds a rich, tangy taste. - Sriracha: For those who crave heat, this spicy sauce is perfect. - Soy Sauce: Add a bit more umami with a drizzle of soy sauce. Absolutely! Air frying gives them an extra crunch. Here’s how: - Prepare: Follow the same steps to coat the cauliflower. - Air Fryer Temp: Set your air fryer to 400°F (200°C). - Cook Time: Place the wings in a single layer. Cook for about 15-20 minutes, shaking halfway through. - Check for Crispiness: Make sure they are golden brown and crispy before serving. You learned how to make tasty honey garlic cauliflower wings. We covered the main ingredients, from cauliflower to spices. I shared step-by-step instructions for preparing and baking. With tips for crunch and flavor, your wings will shine. You can even explore fun variations and storage ideas. Try these wings for a great treat tonight. Enjoy the cooking and the eating!

Honey Garlic Cauliflower Wings

Crispy cauliflower florets coated in a sweet and savory honey garlic sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 large head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup breadcrumbs (panko for extra crunch)
  • 1/3 cup honey
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil (or vegetable oil)
  • to taste sesame seeds (for garnish)
  • to taste chopped green onions (for garnish)

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper to create a smooth batter.
  • Dip each cauliflower floret into the batter, ensuring it’s fully coated, then roll it in the breadcrumbs. Place the coated florets on the prepared baking sheet.
  • Bake in the preheated oven for 25-30 minutes or until golden brown and crispy, turning halfway through for even cooking.
  • While the cauliflower is baking, prepare the honey garlic sauce. In a small saucepan over medium heat, combine honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Stir until well combined and let it simmer for 3-5 minutes until slightly thickened.
  • Once the cauliflower wings are done, remove them from the oven and drizzle the honey garlic sauce over the crispy florets, tossing to coat evenly.
  • Return the coated wings to the oven for an additional 5-10 minutes to caramelize the sauce.
  • Remove from the oven, sprinkle sesame seeds and chopped green onions on top for garnish.

Notes

Serve with a spicy dipping sauce for an extra kick.
Keyword appetizer, cauliflower, vegan, wings