Crispy Cauliflower Wings
Satisfy your cravings with these mouthwatering Crispy Cauliflower Wings! Coated in a crunchy batter and tossed in a zesty teriyaki glaze, these plant-based delights are the perfect game day snack or appetizer. Get ready to enjoy bold flavors and a satisfying crunch in every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- cauliflower
🫙Pantry Staples(2)
- breadcrumbs
- oil for frying
🍯Sauces & Condiments(1)
- teriyaki sauce
📦Other(1)
- batter seasoned well
Nutrition (per serving)
Calories
310
Protein
7g
Carbs
41g
Fat
13g
👨🍳 Instructions
- 1
Pre-cook the cauliflower.
- 2
Roll it in the well-seasoned batter.
- 3
Coat with breadcrumbs.
- 4
Fry in very little oil.
- 5
Coat with sauce.
💡 Pro Tips
- ✓Par-cook cauliflower at 425°F for 12-14 minutes until just fork-tender before battering, because this reduces frying time to 3-4 minutes and prevents a soggy interior while the exterior crisps—raw cauliflower requires 6-8 minutes of frying, which over-browns the coating.timing425°F for 12-14 minutes; frying time reduced to 3-4 minutes
- ✓Use a 1:1 ratio of cornstarch to flour in your batter because cornstarch gelatinizes at 140-150°C and creates a crispier, more durable crust that resists oil absorption and maintains crunch even after sauce coating.ingredient1:1 cornstarch to flour ratio
- ✓Let your breaded cauliflower rest in the freezer for 20-30 minutes before frying because the cold causes batter to set and contract slightly, creating better adhesion and preventing the breadcrumb coating from separating during the initial oil shock.timing20-30 minutes freezer rest
- ✓Fry at 350°F (176°C) in at least ½ inch of oil, not a shallow pan-fry, because this oil depth allows convective heat circulation around all surfaces and reaches the Maillard reaction threshold—shallow frying at low heat produces steamed, pale coatings instead of golden-brown crusts.equipment350°F (176°C); minimum ½ inch oil depth
- ✓Toss sauce with the wings immediately after frying while they're 190°F+, because heat opens the starch granules in the coating's surface, allowing 15-20% better sauce adhesion than room-temperature tossing, which causes sliding.technique190°F+; 15-20% better adhesion
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Crispy Cauliflower Wings
Satisfy your cravings with these mouthwatering Crispy Cauliflower Wings! Coated in a crunchy batter and tossed in a zesty teriyaki glaze, these plant-based delights are the perfect game day snack or appetizer. Get ready to enjoy bold flavors and a satisfying crunch in every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- cauliflower
🫙Pantry Staples(2)
- breadcrumbs
- oil for frying
🍯Sauces & Condiments(1)
- teriyaki sauce
📦Other(1)
- batter seasoned well
Nutrition (per serving)
Calories
310
Protein
7g
Carbs
41g
Fat
13g
👨🍳 Instructions
- 1
Pre-cook the cauliflower.
- 2
Roll it in the well-seasoned batter.
- 3
Coat with breadcrumbs.
- 4
Fry in very little oil.
- 5
Coat with sauce.
💡 Pro Tips
- ✓Par-cook cauliflower at 425°F for 12-14 minutes until just fork-tender before battering, because this reduces frying time to 3-4 minutes and prevents a soggy interior while the exterior crisps—raw cauliflower requires 6-8 minutes of frying, which over-browns the coating.timing425°F for 12-14 minutes; frying time reduced to 3-4 minutes
- ✓Use a 1:1 ratio of cornstarch to flour in your batter because cornstarch gelatinizes at 140-150°C and creates a crispier, more durable crust that resists oil absorption and maintains crunch even after sauce coating.ingredient1:1 cornstarch to flour ratio
- ✓Let your breaded cauliflower rest in the freezer for 20-30 minutes before frying because the cold causes batter to set and contract slightly, creating better adhesion and preventing the breadcrumb coating from separating during the initial oil shock.timing20-30 minutes freezer rest
- ✓Fry at 350°F (176°C) in at least ½ inch of oil, not a shallow pan-fry, because this oil depth allows convective heat circulation around all surfaces and reaches the Maillard reaction threshold—shallow frying at low heat produces steamed, pale coatings instead of golden-brown crusts.equipment350°F (176°C); minimum ½ inch oil depth
- ✓Toss sauce with the wings immediately after frying while they're 190°F+, because heat opens the starch granules in the coating's surface, allowing 15-20% better sauce adhesion than room-temperature tossing, which causes sliding.technique190°F+; 15-20% better adhesion