Servings: 2-4
Time: 45-60 minutes
Wing Ingredients
- 2-3 tsp vegetable oil
- 1 small-medium head of cauliflower, chopped into florets about 2 inches in size
- 1/2 cup all-purpose flour (sub rice flour for gluten-free)
- 1/2 cup unsweetened soy or pea milk
- 1 tsp each: garlic powder, onion powder, smoked paprika
- Salt and pepper to taste
Teriyaki Sauce Ingredients
- 1/4 cup soy sauce or aminos
- 1/2 cup water
- 1/2 cup orange juice
- 1 Tbsp brown sugar or coconut sugar
- 1-2 cloves garlic, minced
- 1 tsp ginger, minced or 1/2 tsp ground ginger powder
- 2 Tbsp cornstarch
- 1/4 cup water (additional)
Wing Instructions
- Preheat the oven to 425°. Opt for parchment paper, foil, or a silicone baking mat to line the baking sheet. Lightly coat with vegetable oil.
- Combine flour, milk, seasonings, salt, and pepper in a large bowl. Mix until no lumps are detected. This should be a smooth, runny batter.
- Add the cauliflower florets to the mixture. Coat lightly and evenly.
- Assemble the battered cauliflower florets on your baking sheet.
- Bake for 20 minutes. Remove from the oven, flip the florets, and return to the oven for an additional 10-15 minutes.
- Remove from the oven and allow to cool slightly.
- Lightly toss the florets with teriyaki sauce and serve!
Teriyaki Sauce Instructions
- Combine soy sauce, 1/2 cup water, orange juice, brown sugar, garlic, and ginger in a medium saucepan over medium heat. Whisk and bring to a simmer.
- In a separate bowl, create a cornstarch slurry by combining cornstarch with the additional 1/4 cup of water. Mix until dissolved. Add to the saucepan and whisk into the sauce.
- Continue to heat over medium heat until the sauce thickens.
Serving Suggestions
- Garnish with chopped green onions and red pepper flakes for extra color and flavor.
- For even crispier wings, pan-fry in vegetable oil.
