Description
These vegan Asian chicken wings are crispy, flavorful, and coated in a sticky, savory-sweet sauce. Perfect as an appetizer or main dish with bold Asian-inspired flavors.
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup unsweetened plant-based milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp oil
- 1/3 cup soy sauce
- 1/4 cup maple syrup
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 2 tsp water
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, plant milk, garlic powder, onion powder, salt, and pepper to form a batter.
- Dip each cauliflower floret into the batter, then coat with panko breadcrumbs.
- Place coated florets on the baking sheet and lightly drizzle or spray with oil.
- Bake for 25–30 minutes, flipping halfway, until crispy and golden.
- In a saucepan over medium heat, combine soy sauce, maple syrup, rice vinegar, sriracha, garlic, and ginger.
- Bring to a simmer and stir in cornstarch slurry. Cook until thickened.
- Toss baked cauliflower wings in the sauce until evenly coated.
- Return to oven for an additional 5 minutes if desired, then serve hot.
Notes
- Use gluten-free flour and breadcrumbs to make this recipe gluten free.
- Adjust sriracha to control spice level.
- Serve with sesame seeds and green onions for garnish.
- Best enjoyed fresh, but leftovers can be reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
