Crispy Baked Cauliflower Wings with Sweet Chili Glaze

Looking for a vegeterian alternative to your favorite chicken wings? This recipe will not leave you missing out on the meat. Boring old cauliflower gets amped up with a cripy and low calorie breading. Finish it off with a crave worthy sweet chili glaze, and you are sure to be wanting more. Serve these cauliflower wings as a game day side or use them in crunchy lettuce wraps.

Why You’ll Love these Crispy Baked Cauliflower Wings with Sweet Chili Glaze

• Super Crispy: The crunchy coating made from flour, almond milk and bread crumb makes these baked cauliflower wings crispy on the outside, but still leaving texture on the inside.
• Sweet, but with a Kick: The addition of spices in the coating and use of red pepper flakes gives this meal some serious punch, but pairing it with sweet chili sauce gives it a perfect sweetness to balance it out.
• It’s Healthy: While the taste will make you want more, that’s okay because this delicious meal is good for you too thanks to being baked instead of fried.
• Easily adaptable: You can use the cauliflower base with really any glaze or sauce. We highly recommend you try this though.

Ingredients for the Crispy Baked Cauliflower Wings with Sweet Chili Glaze

• Cauliflower: (1 large head) Cauliflower takes center stage here. The neutral flavor is the perfect vehicle to handle all the flavorful seasoning we add.
• Almond Milk: (1/2 cup) Almond milk serves as the glue to hold the breadcrumb mixture while also keeping this meal dairy free.
• All-Purpose Flour: (1/2 cup) Flour removes any additional moisture on the cauliflower to ensure the breadcrumb mixture adheres perfectly.
• Breadcrumbs: (1/2 cup, preferably panko) The use of neutral flavored breadcrumbs gives the perfect crunch. Opt for panko instead of a traditional breadcrumb and be sure to use unseasoned as we will be taking care of seasoning on our own.
• Spices (Garlic Powder, Onion Powder, Paprika, Salt, and Pepper): (1 tsp each, except salt and pepper) The combination of flavors gives the perfect base to compliment our sweet chili glaze.
• Olive Oil: (1 tbsp) Coating the wings in olive oil makes for a golden cauliflower wings.

For the Sweet Chili Glaze:

• Sweet Chili Sauce: (1/4 cup) The star of the show, the perfect combination of sweet and spice to top off our crispy cauliflower.
• Soy Sauce: (1 tbsp) To give an umami flavor and contrast the sweatness of the chili sauce.
• Rice Vinegar: (1 tbsp) Balances the sweet glaze with some acidity.
• Maple Syrup: (1 tsp) A touch of natural sweetness.
• Garlic Powder: (1/2 tsp) Enhances the savory notes and compliments the seasoned based.
• Red Pepper Flakes: (Optional, 1/4 tsp) If you’d like, you can add red pepper flakes for an extra kick of spice.

Variations

• Buffalo Wings: Keep the base the same and swap the sweet chili glaze for buffalo sauce. You can made with hot sauce and melted butter or just buy it. Our favorite vegan and keto friendly sauce is from Primal Kitchen. You can find it here.
• BBQ Wings: You can also opt to use BBQ sauce. Primal Kitchen makes excellent buffalo sauce as mentioned above and they also make amazing barbecue sauce. This three pack contains two different types and you can also try their steak sauce.
• Gluten-Free: Substitute gluten-free flour and breadcrumbs. To add some additional protein try using chickpea flour. 1/4 cup of chickpea flour contains 5g of protein. Bob’s Red Mill sells a really great version that you can find here. With all the extra, you can make high protein pasta.
• Asian-Inspired: Add sesame seeds and use teriyaki sauce for a twist.

How to Make Crispy Baked Cauliflower Wings with Sweet Chili Glaze

1. Preheat Oven: Set to 425°F (220°C) and prepare a baking sheet with parchment paper or a light coating of oil.
2. Cut Cauliflower: Wash and pat dry the cauliflower then break the cauliflower into bite-sized florets.
3. Prepare Coating: Mix the flour , breadcrumbs, and spices in a bowl. Pour almond milk into a separate bowl.
4. Coat Cauliflower: Dip each floret into the almond milk, then coat it in the breadcrumb mixture.
5. Bake: Arrange coated florets on the baking sheet and bake for 25–30 minutes, flipping halfway.
6. Make Glaze: Combine sweet chili sauce, soy sauce, rice vinegar, maple syrup, and spices in a saucepan. Heat until thickened.
7. Toss and Serve: Toss baked cauliflower in the glaze and serve immediat

Tips and Tricks

• Even Coating: Use a large zip-top bag to toss cauliflower with breadcrumbs for even coating.
• Extra Crispy: Broil the cauliflower for 1-2 minutes after baking.
• Serve Immediately: To avoud the cauliflower getting soagy, serve right away to enjoy the crisp texture. Alternatively, you can keep the baked cauliflower warm and then coat with the glaze right before serving. The key is to not let the cauliflower sit in the glaze for too long.
• Double the Glaze: If you’d like you can double the sauce amount for dipping!

How to Serve

• Use the classic as inspiration: serve the cauliflower wings with celery sticks and carrots.
• Make is a meal: pair with a side of steamed rice for a complete meal. You can also add the cauliflower to a lettuce wrap and add some shredded cabbage on top – yum!

Make Ahead and Storage Ideas

• Make Ahead: Prepare the cauliflower and coating in advance; store separately. Coat and bake when ready.
• Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven or air fryer to maintain crispiness.

Frequently Asked Questions