Sticky Honey Sriracha Cauliflower Wings (Baked or Fried)
If you’re on the hunt for a deliciously addictive appetizer or snack, look no further than these Sticky Honey Sriracha Cauliflower Wings. Packed with flavor and the perfect balance of sweetness and heat, they’re sure to impress your friends and family. Whether you choose to bake or fry them, these wings are a crowd-pleaser that will have everyone coming back for more. Let’s dive into the recipe and discover why these wings deserve a spot on your table!
Why It Deserves a Spot
Sticky Honey Sriracha Cauliflower Wings are not only a delightful twist on traditional chicken wings, but they also offer a healthier option without sacrificing taste. The crispy cauliflower florets, coated in a luscious sauce, create a satisfying texture that rivals any wing you’ve ever had. Perfect for game days, parties, or a cozy night in, these wings are versatile enough to serve as an appetizer or a main dish. Plus, they’re a great way to incorporate more vegetables into your diet without feeling like you’re missing out!
Ingredient Notes
- 1 head of cauliflower: Approximately 4 cups of florets. Fresh cauliflower is key for the best texture.
- 1 cup milk: For a vegan option, substitute with almond milk, soy milk, or water.
- 1/2 cup all-purpose flour: You can use gluten-free rice flour if needed.
- 2 tsp garlic powder: Adds a lovely depth of flavor.
- 1 tsp cumin: Provides a warm, earthy tone to the wings.
- 1 tsp paprika or chili powder: For a touch of smokiness or heat, depending on your choice.
- Salt and pepper: To taste, enhancing the overall flavor profile.
- 1 cup panko breadcrumbs: For that perfect crispy coating.
- For the sauce:
- 1/2 cup honey: Adds the sticky sweetness.
- 1 cup sriracha: Brings the heat and a hint of tang.
- 1/2 cup ketchup: Balances the flavors and enhances the sauce’s consistency.
- 1 tablespoon sesame seeds: Optional, for garnish and added crunch.
Before You Start: Equipment
- Large mixing bowl: For tossing the cauliflower in the batter.
- Baking sheet: If baking, line with parchment paper for easy cleanup.
- Frying pan: If frying, ensure it’s deep enough for the oil.
- Whisk: To combine the batter ingredients smoothly.
- Measuring cups and spoons: For accuracy in your ingredients.
Sticky Honey Sriracha Cauliflower Wings (Baked or Fried) — Do This Next
1. Prepare the Cauliflower
Start by preheating your oven to 425°F (220°C) if you are baking. Cut the cauliflower head into bite-sized florets, ensuring they are similar in size for even cooking.
2. Make the Batter
In a large mixing bowl, combine the milk (or your chosen substitute), flour, garlic powder, cumin, paprika (or chili powder), salt, and pepper. Whisk until you achieve a smooth batter.
3. Coat the Cauliflower
Dip each cauliflower floret into the batter, ensuring they are well coated. Let any excess batter drip off before placing them on your baking sheet or preparing for frying.
4. Add the Breadcrumbs
In a shallow dish, spread out the panko breadcrumbs. Roll each battered floret in the breadcrumbs until thoroughly coated. This step is crucial for that crispy texture!
5. Bake or Fry
– **For Baking:** Place the coated cauliflower on the prepared baking sheet. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
– **For Frying:** Heat oil in a frying pan over medium-high heat. Carefully place the cauliflower florets in the hot oil, frying in batches if necessary. Cook for about 4-5 minutes or until golden brown, then transfer to a paper towel-lined plate to drain excess oil.
6. Prepare the Sauce
In a small saucepan, combine the honey, sriracha, and ketchup. Heat over low heat, stirring until well combined and heated through. Adjust the sauce to your taste—add more honey for sweetness or more sriracha for heat!
7. Toss and Serve
Once the cauliflower wings are cooked, transfer them to a large bowl. Pour the sticky sauce over the wings and toss until they are evenly coated. If desired, sprinkle with sesame seeds for garnish.
If You’re Out Of…
- Honey: Use maple syrup for a vegan alternative.
- Sriracha: Try a different hot sauce or chili paste for a similar heat.
- Panko breadcrumbs: Regular breadcrumbs can work, though they won’t be as crispy.
- Milk: Any plant-based milk or even water will do.
Don’t Do This
- Skip the coating: The crispy texture is essential; don’t skip the panko breadcrumbs!
- Overcrowd the baking sheet: Give the wings enough space to ensure they bake evenly and crisp up.
- Forget to flip: If baking, flipping halfway through is key to achieving the perfect crunch.
- Skip the sauce: The sticky sauce is what makes these wings irresistible!
Save for Later: Storage Tips
If you have leftovers (which is unlikely, but just in case!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in the oven at 350°F (175°C) for about 10 minutes or until heated through, which will help retain their crispiness.
Reader Questions
Can I make these wings ahead of time?
Absolutely! You can prepare the cauliflower wings and coat them in the batter and breadcrumbs ahead of time. Just store them in the refrigerator until you’re ready to bake or fry them. The sauce can also be made in advance and stored separately.
Are these wings spicy?
The heat level can be adjusted based on your preference. If you prefer a milder flavor, reduce the amount of sriracha in the sauce or mix in some extra honey to balance it out.
Can I use frozen cauliflower florets?
While fresh cauliflower is recommended for the best texture, you can use frozen florets. Just ensure they are thawed and drained of excess moisture before coating.
What can I serve with these wings?
These Sticky Honey Sriracha Cauliflower Wings pair wonderfully with a side of celery sticks and your favorite dipping sauce, like ranch or blue cheese. They also make a great addition to a salad or as part of a larger spread.
Similar Recipes
- Buffalo Cauliflower Bites
- Sweet and Sour Cauliflower
- Spicy Ginger Chicken Wings
- Vegan Chickpea Salad
Let’s Eat
These Sticky Honey Sriracha Cauliflower Wings (Baked or Fried) are not just a dish; they are an experience. With their perfect combination of crunch, flavor, and spice, they will undoubtedly become a favorite in your household. Whether you’re making them for a gathering or just for yourself, these wings are sure to satisfy your cravings. So gather your ingredients, roll up your sleeves, and let the deliciousness unfold! Enjoy your cooking adventure!
Sticky Honey Sriracha Cauliflower Wings (Baked or Fried)
Ingredients
Equipment
Method
- 1. Preheat your oven to 425°F (220°C) if baking. Cut the cauliflower into bite-sized florets.
- 2. In a large mixing bowl, combine milk, flour, garlic powder, cumin, paprika, salt, and pepper. Whisk until smooth.
- 3. Dip each cauliflower floret into the batter, letting excess batter drip off before placing them on a baking sheet.
- 4. Roll each battered floret in panko breadcrumbs until coated.
- 5. For baking: Place on a baking sheet and bake for 25-30 minutes, flipping halfway through. For frying: Heat oil in a frying pan and fry for 4-5 minutes until golden brown.
- 6. In a small saucepan, combine honey, sriracha, and ketchup, heating over low until combined.
- 7. Toss cooked cauliflower wings in the sauce and serve, garnished with sesame seeds if desired.
Notes
- For a vegan option, substitute honey with maple syrup.
- Adjust sriracha based on your heat preference.
- Store leftovers in an airtight container for up to 3 days.
