Crispy Air Fried Cauliflower Wings with Teriyaki Sauce

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Looking for a healthy, crispy, and delicious snack or appetizer?

These Air Fried Cauliflower Wings are the perfect choice! Whether you’re craving a vegan twist on a classic favorite or just in the mood for something light yet satisfying, these Crispy Cauliflower Bites will hit the spot. Coated in a flavorful batter and crispy panko breadcrumbs, then tossed in a rich and savory teriyaki sauce, these Cauliflower Wings are sure to impress. Plus, they’re made in the air fryer for a guilt-free treat. If you love Air Fried Cauliflower Recipes like Air Fried Buffalo Cauliflower or Vegan Cauliflower Wings, you’ll definitely want to try this simple and tasty recipe. Garnished with fresh scallions and sesame seeds, these Cauliflower Bites Air Fryer style are a perfect balance of crispy and saucy, making them a standout dish for any occasion. Get ready to dive into these easy and Healthy Air Fryer Recipes with this flavorful Cauliflower Wings Recipe!

Tips to keep in mind before making Teriyaki Cauliflower Wings

Here are some helpful notes to make your Air Fried Cauliflower Wings turn out perfectly:

1. Cauliflower Size: When cutting your cauliflower into florets, try to make them a similar size to ensure even cooking. Larger florets may need a few extra minutes in the air fryer, while smaller ones might cook faster.
2. Milk Choice: You can use any plant-based milk you prefer, such as soy, almond, or oat milk. Soy milk is a great choice as it has a neutral flavor that won’t overpower the dish.
3. Panko Coating: If you’re looking for extra crunch, feel free to add a bit of seasoning (like smoked paprika or cayenne pepper) to the panko breadcrumbs for added flavor. You can also use gluten-free panko if needed.
4. Air Fryer Tips: To ensure even crisping, don’t overcrowd the air fryer basket. Arrange the cauliflower florets in a single layer with some space between them. If you have a smaller air fryer, you may need to cook the florets in batches.
5. Teriyaki Sauce Adjustments: If you prefer a thicker teriyaki sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce during the last few minutes of cooking. This will help it thicken up for a more sticky glaze.
6. Flavor Variations: Feel free to customize the sauce! If you’re craving a bit of heat, add some chili flakes or sriracha to the teriyaki sauce for a spicy kick. Alternatively, switch up the sauce by using a Buffalo sauce for a zesty, fiery version of these wings.
7. Storage and Reheating: These wings are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the air fryer for a few minutes to restore their crispiness.
8. Garnish Options: In addition to scallions and sesame seeds, you can garnish with cilantro, chopped peanuts, or a drizzle of extra honey for added flavor. The toppings can make a great visual and flavor difference!

Ingredients

Ingredients Cauliflower Wings:

• 1 cauliflower head
• 1.5 cups panko breadcrumbs
• 1 cup milk, of your choosing (I used soy milk)
• ½ cup flour
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• 1 Scallion, for garnish

1 tbsp sesame seeds, for garnish

Ingredients Teriyaki sauce:

• ½ cup water
• ¼ cup soy sauce
• ¼ cup brown sugar
• 2 tbsp honey
• 2 cloves of garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp corn starch (optional if you want to make the sauce sticky – not used in recipe)

Instructions:

• Start by cutting the cauliflower into florets.
• In a medium sized bowl, add the milk, flour, garlic powder, onion powder, salt and pepper. Whisk until well combined.
• Add your cauliflower florets to the bowl with milk and cover all florets.
• Then put your cauliflower in the panko crumbs and make sure all florets are covered with the panko.
• Place the florets in the air fryer in a single layer. 
• Air fry for 20 minutes on 350 degrees Fahrenheit.
• While the cauliflower is cooking, make your teriyaki sauce.
• Add the water, soy sauce, brown sugar, honey, minced garlic, minced ginger in a sauce pan and cook on medium-high heat until the water has evaporated and the sauce becomes thicker. This can take about 10-15 minutes.
• Once the cauliflower florets are cooked, pour the teriyaki sauce over the florets and garnish with sliced scallions and sesame seeds.

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