Cauliflower Wings Recipe

Preheat & prep

Preheat oven to 450°F (230°C) if baking; if frying, heat oil to 350°F (175°C). Line a baking sheet with parchment paper or a wire rack on a sheet and lightly oil it.

Cut 1.5 lbs cauliflower into florets roughly 1.5–2 inches each so they hold together during cooking. Pat dry with a towel.

Bring 1 cup water and 1/2 cup milk to a gentle simmer in a medium saucepan. Add the cauliflower florets, cover, and simmer 4–5 minutes just until slightly tender but still firm (par-cooked). Drain thoroughly and let cool slightly; pat dry to remove excess moisture (this helps the batter adhere).

In a large bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp baking powder until evenly combined.

In a separate bowl whisk the reserved 1/2 cup milk and 1 large egg (or for vegan, use an additional 1/2 cup plant milk plus 2 tbs aquafaba or a commercial egg replacer). Slowly add the wet mixture to the dry ingredients and whisk until you get a smooth, thick batter that will coat cauliflower (should be pourable but not runny; adjust with a tablespoon of water or flour if needed).

Working in batches, dip each par-cooked cauliflower floret into the batter, letting excess drip off. For extra crispness (baked method) immediately roll the battered floret in 3/4 cup panko breadcrumbs mixed with 1 tbs olive oil, pressing gently so crumbs adhere. Place coated florets onto the prepared baking sheet or wire rack, spacing them so air can circulate.

Baking method: Bake at 450°F (230°C) for 20–25 minutes, flipping once halfway through, until coating is golden and crisp. If you want them extra crisp, finish under the broiler 1–2 minutes watching carefully. Frying method: Fry in batches in 350°F (175°C) oil for 3–4 minutes until crisp and golden. Drain on paper towels.

While cauliflower cooks, combine 1/2 cup hot sauce, 2 tbs unsalted butter, 1 tbs honey or maple syrup, 1 tsp apple cider vinegar, and 1/4 tsp salt in a small saucepan over low heat until butter melts and sauce is smooth. Taste and adjust sweet/sour/spice balance.

Place hot cooked cauliflower in a large bowl. Pour the warm sauce over the florets and gently toss to coat evenly. For extra saucy wings, reserve a little sauce to serve on the side.

Transfer to a platter, garnish with 2 tbs chopped fresh parsley, serve immediately with celery sticks and 1/2 cup ranch or blue cheese dressing for dipping.