Crunchy Teriyaki Cauliflower Wings

It’s been one of those weeks. You know the type—non-stop hustle from Monday through Friday, and now you’re on the brink of the weekend. All you want is a comforting snack that feels like a warm hug, just in time for your favorite Friday night movie. That’s how these Crunchy Teriyaki Cauliflower Wings became a cherished part of my weeknight routine. Easy to whip up, endlessly satisfying, and just the right mix of crunchy and savory, these wings are my go-to for an evening indulgence that doesn’t weigh you down. Let me guide you through this irresistible recipe.

Why You’ll Love This

Quick to Make: Ready in under an hour, perfect for those spontaneous cravings.
Kid Friendly: Kids love the crispy, crunchy texture and slightly sweet teriyaki glaze.
Easy on Ingredients: Uses pantry staples and a head of cauliflower—simple to pull together.
Dietary Flexibility: Easily adapts to various dietary needs with options for gluten-free and vegan diets.
Create Your Own Variations: A base recipe that lets your creativity shine with add-ons and swaps.

Ingredients

1 large head of cauliflower: The star of the show, offering a tender, hearty bite.
2 cups crushed tortilla chips: Adds that essential crunch; any variety works, but Siete Foods is a great choice.
3/4 cup gluten-free all-purpose flour: Ensures a light batter; regular flour works, too.
3 tablespoons tapioca flour: Helps the batter adhere; arrowroot or corn starch can be used as substitutes.
3/4 cup non-dairy milk: A fluid base for the batter; choose your favorite variety.
1/2 teaspoon ground black pepper: Adds a touch of warmth without overpowering.
1/2 teaspoon sea salt: Enhances all the flavors.
1/2 teaspoon garlic powder: Provides a subtle savory kick.
1 2/3 cups store-bought teriyaki sauce: Sweet, savory, and umami-rich; adjust thickness if necessary.
1 bunch scallions: Chopped finely, mostly greens, for a fresh, vibrant garnish.
Sesame seeds: Optional, for a touch of nuttiness and visual appeal.
1 bottle of ranch dressing: Optional, a creamy companion for dipping.

Step-by-Step Instructions

Step 1: Prep the Ingredients

Preheat the oven to 450°F and line a large baking sheet with a silicone sheet, parchment paper, or greased foil. Chop the cauliflower into small, even-sized florets to ensure they cook uniformly.

Step 2: Make the Batter

Crush the tortilla chips using a blender, leaving some textured crumbs intact, and transfer them to a shallow bowl. In a separate medium-large bowl, whisk together the flour, tapioca flour, milk, black pepper, sea salt, and garlic powder. Adjust the batter’s thickness by adding more milk as needed to make it perfectly coat the florets.

Step 3: Coat and Bake

Toss the cauliflower florets in the batter, ensuring they are fully coated. Dredge each floret in the crushed tortilla chips to give them a crispy shell, and place them on the prepared baking sheet. Bake for 20-22 minutes, until golden brown and crispy.

Step 4: Sauce it Up

While the cauliflower is baking, pour the teriyaki sauce into a large shallow bowl. If it’s too thick, simply thin it with a few tablespoons of water. Once the florets are done baking, dip each floret into the teriyaki sauce, ensuring they are fully covered, and return them to the baking sheet. Bake for an additional 5 minutes.

Step 5: Garnish and Serve

Remove from the oven, sprinkle with chopped scallions and sesame seeds if using, and serve immediately with ranch dressing, if desired.

Important Things to Remember

Even Florets: Ensure even-sized cauliflower pieces for consistent cooking.
Crushing the Chips: Leave some texture in your crushed chips for extra crunch.
Coating Thoroughly: Make sure each floret is fully coated in batter and chips for the full effect.
Sauce Consistency: Adjust teriyaki sauce thickness by adding water until it’s perfect for coating.
Immediate Serving: Serve these wings hot for the best crispy experience.

How to Serve It

A large platter with these beautifully glazed wings garnished with scallions and sesame seeds is a feast for the eyes and the taste buds. Pair with a crisp green salad or a bowl of sticky rice for a more substantial meal, or simply enjoy with a cold drink for a relaxing afternoon snack.

Making It Your Own

Feel free to get creative here! For some heat, try adding a dash of sriracha or chili flakes to the batter. Not a fan of teriyaki? Swap it out for a spicy buffalo sauce or sweet chili sauce. The batter can also be adjusted with almond flour for a nutty flavor or try panko breadcrumbs for a different texture.

Keeping and Reheating

These cauliflower wings are best enjoyed fresh, but if you do have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, place them in the oven at 350°F for about 8-10 minutes to regain some of that original crispiness, avoiding the microwave, which can make them soggy.

What I’ve Figured Out

After making these wings countless times, a sprinkle of smoked paprika in the batter really elevates the flavor, adding an unexpected layer of depth and complexity. It’s subtle but makes a surprising difference!

Frequently Asked Questions

Can I make this recipe with other vegetables?

Absolutely! Broccoli or Brussels sprouts are great alternatives and will turn out delicious with this method.

What if I don’t have tortilla chips?

You can substitute with panko breadcrumbs or crushed cornflakes for a similar crunch.

Is there a way to make this spicier?

Yes, mix some hot sauce into the teriyaki sauce or add cayenne pepper to the batter for a nice kick.

Can these be air-fried instead of baked?

Certainly! Air-fry them at 390°F for about 15-17 minutes, shaking halfway through, to achieve a crispy texture.