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Homemade Sticky Honey Garlic Cauliflower Wings photo

Sticky Honey Garlic Cauliflower Wings

These Sticky Honey Garlic Cauliflower Wings are crispy, sweet, garlicky, and baked to perfection—a delicious vegan-friendly snack or appetizer everyone will love!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Snack
Cuisine American
Servings 4 servings

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Whisk
  • Small saucepan
  • Spatula or tongs
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

Cauliflower Wings

  • 1 head cauliflower cut into florets
  • 2 eggs for the batter
  • 1.5 cups whole wheat panko breadcrumbs for a crispy crust
  • 1 tsp paprika seasoning for coating
  • 0.5 tsp chili powder seasoning for coating
  • 1 tsp garlic powder seasoning for coating
  • 1 tsp onion powder seasoning for coating
  • 0.5 tsp salt seasoning for coating
  • 0.25 tsp black pepper seasoning for coating

Sticky Honey Garlic Sauce

  • 1/3 cup honey
  • 3 Tbsp lower sodium soy sauce
  • 1 Tbsp rice vinegar
  • 4 cloves garlic minced
  • 1 tsp fresh grated ginger
  • 1 Tbsp cornstarch

Optional Toppings

  • sesame seeds optional
  • green onions chopped, optional

Garlic Yogurt Dip

  • 3/4 cup Greek yogurt
  • 1.5 Tbsp adobo sauce from chipotle peppers
  • 0.5 Tbsp lemon juice
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp fresh or dried chives
  • 1 tsp dried parsley
  • 0.25 tsp salt
  • 2 to 3 Tbsp water to thin dip

Instructions
 

Prep Your Cauliflower

  • Wash and cut 1 head of cauliflower into bite-sized florets. Pat dry with a paper towel to remove excess moisture.

Make the Coating Mix

  • Whisk together 2 eggs until smooth in a large bowl. In another bowl, combine 1 1/2 cups whole wheat panko breadcrumbs with 1 tsp paprika, 1/2 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp pepper.

Coat the Cauliflower

  • Dip each cauliflower floret first into the egg wash, letting excess drip off, then dredge thoroughly in the breadcrumb mixture. Place coated florets on a baking sheet lined with parchment or a lightly greased cooling rack.

Bake Until Crispy

  • Preheat oven to 425°F (220°C). Bake the coated cauliflower for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Prepare the Sticky Honey Garlic Sauce

  • Whisk together 1/3 cup honey, 3 Tbsp lower sodium soy sauce, 1 Tbsp rice vinegar, 4 cloves minced garlic, and 1 tsp fresh grated ginger in a small saucepan. In a separate bowl, mix 1 Tbsp cornstarch with a splash of water to create a slurry. Bring sauce to a simmer over medium heat, then whisk in the slurry. Cook 2-3 minutes until thickened and glossy. Remove from heat.

Toss Cauliflower in Sauce

  • Transfer baked cauliflower wings to a large bowl. Pour sticky honey garlic sauce over them and toss gently to coat evenly.

Make the Garlic Yogurt Dip

  • Combine 3/4 cup Greek yogurt, 1 1/2 Tbsp adobo sauce from chipotle peppers, 1/2 Tbsp lemon juice, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried dill, 1 tsp fresh or dried chives, 1 tsp dried parsley, and 1/4 tsp salt in a small bowl. Add 2 to 3 Tbsp water to thin to desired consistency.

Garnish and Serve

  • Sprinkle wings with optional sesame seeds and chopped green onions. Serve immediately with garlic yogurt dip.

Notes

  • For a gluten-free version, substitute whole wheat panko with gluten-free panko and use tamari or coconut aminos for soy sauce.
  • Use a flax egg and maple syrup to make this recipe fully vegan.
  • Leftovers keep well refrigerated for up to 3 days; reheat in the oven to maintain crispiness.
  • Do not add sauce before baking to prevent sogginess; always toss after baking.
  • Air frying at 400°F for 15-20 minutes is a great alternative to baking for crispy wings.
Keyword Appetizer, Baked, Easy, Gluten-Free Option, Healthy, Snack, Vegan-Friendly