Baked Teriyaki Cauliflower Wings

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I’ve been making variations of these wings for most of my adult life. They are epic! While I recently doused them in teriyaki sauce, I’ve created both BBQ and buffalo cauli wings from this same recipe. More on the sauce – I’ve included an option here for a homemade teriyaki, but let’s be real, sometimes I use store bought. *gasp* There is no shame in my game. That is what I love about recipes like this: they are customizable AF and can be easily tweaked to meet both your needs and your pantry ingredients.

Serves: 2-4

Wing Ingredients:

  • 1 small-medium head cauliflower, chopped into florets
  • 1/2 cup all purpose flour (GF option: rice flour works well)
  • 1/2 cup unsweetened nondairy milk
  • 1 tsp garlic powder, onion powder, smoked paprika, salt, and pepper
  • 2-3 teaspoons vegetable oil

Sauce Ingredients: 

  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1/2 cup orange juice (store bought or freshly squeezed)
  • 1-2 cloves garlic, minced
  • 1 tsp ginger, minced (or 1/2 teaspoon ground ginger powder)
  • 1 Tablespoon brown sugar
  • 2 Tablespoons corn starch
  • Additional 1/4 cup water

Wing Instructions:

  1. Preheat oven to 425 degree Fahrenheit. Opt for parchment paper, foil, or a silicone baking mat to line the baking sheet. Lightly coat with vegetable oil/ spritz with oil spray.
  2. Combine flour, milk, and seasonings in large bowl. Mix until no lumps are detected. This should be a smooth, runny batter.
  3. Add cauliflower florets to the mixture. Coat lightly but evenly.
  4. Assemble on baking sheet.
  5. Bake for 20 minutes. Remove from oven. Flip florets and return to oven for additional 10-15 minutes.
  6. Remove from oven and allow to cool for 2-3 minutes.
  7. Lightly toss with teriyaki sauce and serve!

Teriyaki Sauce Instructions: 

  1. Combine soy sauce, 1/2 cup water, orange juice, brown sugar, garlic, and ginger in a medium sauce pan over medium heat.
  2. In a separate bowl, create a slurry by combining corn starch with 1/4 cup water. Mix until dissolved. Add to the saucepan.
  3. Continue to heat over medium until the sauce thickens.

Serving Suggestions:

  • Garnish with chopped green onions and red pepper flakes for extra color and deliciousness.
  • Serve as a yummy shareable appetizer or side dish. If using the plated method, count this as your grain/ starch due to the batter.
  • For crispier wings, pan fry in oil.

 

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