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Homemade Sticky Honey Sriracha Cauliflower Wings (Baked or Fried) photo

Sticky Honey Sriracha Cauliflower Wings (Baked or Fried)

These Sticky Honey Sriracha Cauliflower Wings are SO ADDICTIVE! Crispy cauliflower coated in a sweet and spicy sauce, perfect for any gathering!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Wings:
  • 1 head cauliflower cut into bite-sized florets
  • 1 cup milk or almond milk for vegan option
  • 1/2 cup all-purpose flour or gluten-free rice flour
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika or chili powder
  • to taste salt
  • to taste pepper
  • 1 cup panko breadcrumbs
For the Sauce:
  • 1/2 cup honey
  • 1 cup sriracha
  • 1/2 cup ketchup
  • 1 tbsp sesame seeds optional, for garnish

Equipment

  • Large mixing bowl
  • Baking Sheet
  • Frying Pan
  • Whisk
  • Measuring cups and spoons

Method
 

Instructions
  1. 1. Preheat your oven to 425°F (220°C) if baking. Cut the cauliflower into bite-sized florets.
  2. 2. In a large mixing bowl, combine milk, flour, garlic powder, cumin, paprika, salt, and pepper. Whisk until smooth.
  3. 3. Dip each cauliflower floret into the batter, letting excess batter drip off before placing them on a baking sheet.
  4. 4. Roll each battered floret in panko breadcrumbs until coated.
  5. 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. 6. In a small saucepan, combine honey, sriracha, and ketchup, heating over low until combined.
  7. 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.