Crispy Sweet and Sour Cauliflower Wings: Your Ultimate Vegan Takeout Fakeout Recipe

Craving the irresistible flavors of your favorite Chinese takeout, but looking for a healthier, plant-based alternative? Look no further! These crispy Sweet and Sour Cauliflower Wings are a revolutionary twist on a beloved classic. Forget the heavy fried chicken; these delectable cauliflower florets are coated in a perfectly balanced sweet and sour sauce, offering an explosion of tangy, sweet, and savory goodness in every bite. They’re incredibly crispy, satisfyingly crunchy, and surprisingly easy to make, cutting down your prep and cook time significantly without sacrificing any flavor or texture. Get ready to transform your weeknight dinners or game-day gatherings with this mouth-watering vegan delight!

My journey with this incredible sweet and sour sauce began over a decade ago during my Jessiker Bakes days. It quickly became a staple, inspiring countless culinary experiments – from the popular sweet and sour tofu that garnered over 100 five-star reviews, to countless other applications. Fast forward ten years and with a few perfected tweaks, I’m thrilled to introduce its magical touch to one of my all-time favorite vegetables: cauliflower! This rendition truly hits all the right notes – tangy, sweet, and perfectly savory. If you loved the tofu version or are seeking a fantastic plant-based alternative due to dietary restrictions, you are going to absolutely adore these cauliflower wings. They’re not just another recipe; they’re an essential addition to your game-day appetizer lineup or a fantastic option for a quick, flavorful vegan dinner.

Why You’ll Love These Vegan Sweet and Sour Cauliflower Wings

There are countless reasons why these sweet and sour cauliflower wings will quickly become a favorite in your kitchen:

• Unforgettable Flavor Profile: Experience the perfect harmony of tangy vinegar, sweet sugar, and savory soy sauce in every bite. It’s the classic sweet and sour taste you crave, reimagined.
• Crispy, Crunchy Texture: Thanks to a clever dredging technique and strategic baking, these wings achieve an incredible crispiness that rivals their deep-fried counterparts, without all the oil.
• Perfectly Plant-Based: A delicious and satisfying vegan dish that appeals to everyone, whether they’re plant-based or simply looking to incorporate more vegetables into their diet.
• Easily Gluten-Free: With simple ingredient swaps, this recipe is incredibly adaptable for those with gluten sensitivities, ensuring everyone can enjoy.
• Quick & Efficient: We’ve streamlined the process, including a game-changing hack for coating the cauliflower, so you can enjoy these wings in significantly less time than traditional methods.
• Versatile Serving Options: Ideal as a crowd-pleasing appetizer for parties, a delicious side dish, or even the star of a light dinner.

Notes on Ingredients for Perfect Cauliflower Wings

Crafting these sweet and sour cauliflower wings is straightforward, utilizing common pantry staples for a simple dredging process. Even beginner cooks will find this recipe incredibly approachable and rewarding.

• Cauliflower: The star of our show! A medium head typically yields enough “wings” for a good serving. However, if you’re working with a larger head or planning to feed a crowd, it’s wise to double the batter and sauce quantities to ensure every floret is perfectly coated. The goal is to cut the florets into bite-sized, “wing-like” pieces – not too small that they disintegrate, and not too large that they’re difficult to handle. Remove all tough stems and leaves, focusing only on the tender florets.
• Sweet and Sour Sauce Ingredients: The magic truly happens here.
  • Sugar: I typically use cane sugar, but brown sugar or any granulated sugar will work beautifully to achieve that essential sweetness. Avoid liquid sweeteners for the best consistency.
  • Vinegar: Rice wine vinegar offers a milder, slightly sweeter tang that I prefer, lending an authentic Asian flavor. However, white vinegar is a perfectly acceptable substitute if that’s what you have on hand; it will provide a sharper sour note.
  • Ketchup: This adds a foundational depth of flavor and a touch of sweetness and color that is characteristic of classic sweet and sour sauce.
  • Soy Sauce: Essential for umami and savory depth. Opt for tamari or liquid aminos if you need a gluten-free option.
  • Cornstarch Slurry: A mixture of cornstarch and water is crucial for thickening the sauce to the perfect glossy, spoon-coating consistency. Don’t skip this!
• Dredging Ingredients (Flour, Cornstarch, Breadcrumbs, Vegan Milk): These components create the crispy crust.
  • Flour & Cornstarch: The combination of all-purpose flour (or a 1:1 gluten-free blend) and cornstarch creates a light yet substantial batter. The cornstarch is particularly key for achieving that extra crispiness by absorbing moisture.
  • Vegan Milk: Any unsweetened variety will work, but for the best, thickest batter that clings beautifully to the cauliflower, I highly recommend using a thicker milk like soy milk or cashew milk. This creates a more robust coating.
  • Breadcrumbs: Panko breadcrumbs are highly recommended for their superior crispiness. Seasoned panko adds an extra layer of flavor, but plain panko works just as well. Ensure you use gluten-free panko if needed.
• Seasonings: A simple trio of garlic powder, black pepper, and sea salt is all you need for the cauliflower batter. The rich flavor of the sweet and sour sauce means you don’t need to over-season the florets themselves, allowing the sauce to shine.

How to Make Sweet and Sour Cauliflower Wings (Step by Step)

Follow these detailed, step-by-step instructions to create perfectly crispy and flavorful sweet and sour cauliflower wings that will impress everyone!

1. Prepare the Cauliflower: Begin by preheating your oven to 450°F (230°C). Line a baking sheet with a silicone baking mat or lightly greased foil for easy cleanup and to prevent sticking. Carefully remove the florets from the cauliflower head by cutting off the leaves and discarding the tough central stem. Chop the florets into uniform, bite-sized pieces that resemble the size of traditional chicken wings. This ensures even cooking and ideal texture.
2. Whip Up the Batter: In a medium-sized bowl, whisk together the flour, cornstarch, unsweetened vegan milk, sea salt, ground black pepper, and garlic powder until you achieve a smooth, lump-free batter. The consistency should be similar to pancake batter – thick enough to coat the cauliflower but still pourable. If it’s too thick, add a splash more vegan milk; if too thin, a tiny bit more flour can help.



3. Set Up Your Dredging Station: In a separate, shallow bowl, place your panko breadcrumbs. Arrange your cauliflower florets, the batter bowl, and the breadcrumb bowl in a production line fashion on your counter. This efficient setup is key to minimizing mess and maximizing speed.



4. Coat the Cauliflower: Here’s the time-saving hack! Instead of dipping each floret individually, add all the cauliflower pieces to the batter mixture at once. Use a spatula or large spoon to toss them gently but thoroughly until every piece is evenly coated.



5. Bread and Bake (First Round): Transfer the batter-coated cauliflower to the breadcrumbs. You can do this in two or three batches to avoid overcrowding. Toss gently until each piece is fully covered in panko. Place the breaded cauliflower onto your prepared baking sheet, ensuring there’s enough space between each “wing” for air circulation, which is crucial for crispiness. Repeat until all florets are coated and arranged. Bake for 22 minutes in the preheated oven. Make sure your oven is fully preheated for the best results.



6. Prepare the Sweet and Sour Sauce: While the cauliflower bakes, prepare your sauce. In a saucepan over medium-high heat, whisk together the sugar, ketchup, vinegar, water, soy sauce, garlic powder, and the cornstarch slurry (cornstarch mixed with water). Bring the mixture to a slight boil, then reduce the heat to a simmer and continue whisking frequently for about 5 minutes, or until the sauce has visibly thickened to a glossy, syrupy consistency. Frequent whisking prevents the cornstarch from clumping. Taste and adjust sweetness or tanginess with more sugar or soy sauce if desired. Remove from heat and allow it to cool slightly while the wings finish their first bake.



7. Sauce & Final Bake: Once the cauliflower wings are done with their initial bake, remove them from the oven. Gently transfer the warm, crispy wings into the pan with the cooled sweet and sour sauce. Use a spatula to toss them around carefully, ensuring each wing is thoroughly coated with the delicious sticky sauce. Then, using tongs or a spoon, transfer the sauced wings back onto the same baking sheet. Return to the oven and bake for an additional 5 minutes. This crucial step allows the sauce to caramelize slightly and deeply infuse into the cauliflower, making them incredibly flavorful.



8. Garnish and Serve: Remove the wings from the oven. For a beautiful presentation and a burst of fresh flavor, garnish generously with sesame seeds and freshly chopped scallions. Serve immediately and savor every glorious, sticky, crispy bite! Enjoy!

Expert Tips and Frequently Asked Questions for Crispy Cauliflower Wings

Achieve cauliflower wing perfection every time with these valuable tips and answers to common questions:

• Optimal Cauliflower Size: When cutting the florets, aim for pieces that are truly “wing-like” in size – roughly 1 to 1.5 inches. Avoid cutting them too small, as they can become mushy, and avoid making them too large, as they might not cook through evenly or absorb enough sauce. Discard any tough stem portions.
• The Game-Changing Dredging Hack: This is a major time and energy saver! Instead of individually dipping each cauliflower floret into the batter and then breadcrumbs, simply toss all the cauliflower pieces in the batter simultaneously. Once coated, transfer them in small batches to the breadcrumbs and toss until fully covered. This method not only speeds up the process significantly but also ensures a consistent coating.
• The Power of Cornstarch: Don’t underestimate the cornstarch in the batter! It plays a vital role in drawing out any excess moisture from the cauliflower and contributing to that desirable extra-crispy and crunchy texture. If you absolutely cannot consume cornstarch, you may omit it, but be aware that the crispiness might be slightly reduced.
• Perfect Sauce Viscosity: For the best sweet and sour experience, ensure your sauce simmers for the full 5 minutes until it reaches a thick, glossy, and spoon-coating consistency. A thin, watery sauce won’t cling to the wings properly, whereas a well-thickened sauce will create that signature sticky glaze. Whisk frequently during simmering to prevent lumps.
• Timing is Everything for Crispiness: Start preparing your sweet and sour sauce while the cauliflower wings are in their initial bake. This allows the sauce ample time to cool slightly. Pouring piping hot sauce over freshly baked crispy wings can sometimes soften them, so a slightly cooled sauce helps maintain their crispiness.
• The Secret Weapon: Silicone Baking Sheets: I cannot recommend a silicone baking sheet enough for this recipe! They are a non-stick dream, ensuring your sticky sweet and sour cauliflower wings lift right off the tray without tearing or leaving a mess. Plus, cleanup is an absolute breeze. This is the one I use and swear by.
• Storage: Leftover sweet and sour cauliflower wings can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating for Best Results: To restore their crispiness, reheat leftovers in an air fryer at 350°F (175°C) for 5-7 minutes, or in an oven at 375°F (190°C) for 10-15 minutes, until heated through and crispy again. Microwaving is not recommended as it will make them soggy.
• Can I Make Them in an Air Fryer? Yes! For air fryer instructions, coat the cauliflower as directed. Air fry at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through, until golden and crispy. Then toss in the sauce and air fry for another 3-5 minutes to let the sauce set.

Serving Suggestions for Sweet and Sour Cauliflower Wings

These flavorful cauliflower wings are incredibly versatile and can be enjoyed in many ways. Here are some delicious ideas to complete your meal:

• Classic Pairing: The simplest and often most satisfying accompaniment is a bed of fluffy white rice. Its mild flavor perfectly balances the bold sweet and sour profile of the wings.
• Noodle Nirvana: For a heartier meal, serve them alongside 15 Minute Sesame Noodles. The savory noodles complement the sweet and sour flavors beautifully.
• Light & Fresh: Pair with a simple side salad or some steamed green beans, broccoli, or asparagus to add a fresh, crisp contrast.
• Asian-Inspired Feast: Create a full takeout-style experience by serving them with vegetable spring rolls, potstickers, or a quick stir-fry.
• Game Day Platter: As an appetizer, arrange them on a platter with other dips like vegan ranch or sriracha mayo.

More Vegan Game Day Snacks & Cauliflower Wing Varieties

As game day or any gathering approaches, these sweet and sour cauliflower wings are an absolute must-have on the table. They shine as a standalone snack or as a delightful treat to pass around to family and friends. The best part? These wings pair perfectly with other “wing” variations on the blog, allowing you to create an epic vegan platter!

Expand your spread by adding the following:

• BBQ Cauliflower Wings: A smoky, tangy classic.
• Lemon Pepper Cauliflower Wings: Zesty and vibrant.
• Crispy Cauliflower Tacos with Chipotle Crema: A different form, but equally delicious use of crispy cauliflower.
• Sticky Spicy Sesame Cauliflower Wings: For those who love a bit of heat and sesame goodness.
• Bang Bang Cauliflower Wings: Creamy, spicy, and incredibly addictive.

To discover even more approved cauliflower recipes to mix and match for any occasion, explore all my cauliflower creations!

Enjoy, friends! If you make these incredible Sweet and Sour Cauliflower Wings, please snap a photo and tag #jessicainthekitchen on Instagram! I’d also be thrilled if you would leave a comment below and give the recipe a rating! Your feedback means the world. Thanks so much!

Sweet and Sour Cauliflower Wings

Servings: 30 Pieces

Prep Time: 15 minutes mins

Cook Time: 22 minutes mins

This Sweet and Sour cauliflower wings recipe is a twist on a popular takeout order! They’re crispy, crunchy and coated in a sweet and sour sauce with just a few ingredients. Learn how to make these in HALF the time!!

5 (from 20 ratings)

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Ingredients

• 1 medium head cauliflower, if using a large head, you may need to double the batter and sauce quantities
• ¾ cup flour, all-purpose gluten-free flour or regular all purpose flour works
• 3 tablespoons cornstarch
• ¾ cup unsweetened vegan milk, any kind works
• ¼  teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 cup panko breadcrumbs , seasoned with salt & pepper (use gluten free if needed)

Sweet and Sour Sauce

• ½ cup sugar , I use cane sugar, you can use brown or any granulated kind (meaning not a liquid sugar)
• ¼  cup ketchup
• ¼  cup vinegar, preferably rice or white
• ¼  cup water
• 1 tablespoon soy sauce, gluten free if needed, or liquid aminos or tamari
• 1 teaspoon garlic powder
• 2 teaspoons cornstarch + 2 teaspoons water stirred together
• ½ tablespoon sesame seeds , for garnish
• Chopped Scallion, for garnish

Instructions 

Cauliflower Wings

• Preheat oven to 450°F/230°C.
• Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
• In a separate bowl, whisk the gluten-free flour, cornstarch, almond milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
• Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
• Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
• While baking, prepare the ingredients for the sauce by heating & whisking together.
• Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
• Remove from oven, and garnish with sesame seeds and chopped scallions. Eat immediately – enjoy!

Sweet and Sour Sauce

• In a pan over medium high heat, whisk together the sugar, ketchup, vinegar, water, soy sauce, garlic powder and the cornstarch slurry for the sweet and sour sauce and stir together until fully combined and cornstarch slurry is dissolved.
• Bring to a slight boil, then reduce to a simmer for about 5 minutes until the sauce has thickened up. Taste test and add more sugar or soy sauce if you desire. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. If you’d like the sauce thicker, add more cornstarch, one teaspoon (+ a teaspoon of water) at a time. Remove from heat until needed.

Notes

Expert Tips and FAQs

When you’re cutting the cauliflower off of the stem, don’t make them too small. Think: hand held wing-like pieces!

BTW, and it’s a big “by the way”, I completely hacked my own recipe! You don’t have to dip each cauliflower wing in individually (like I used to in the past). Like in the video, you can just toss them all at once! It saves SO much time and energy (and you get to eat them faster!)!

If you can’t have it, you can skip the cornstarch. But it does make the cauliflower extra crispy and crunchy by drawing out any excess liquid!

Ensure that you simmer for 5 mins so that the sauce reaches the perfect viscosity. A thick sauce is preferred over a thin one.

The sauce only takes a short time to prepare. Starting it early in the baking process allows the sauce to cool and ensures the wings stay crispy.

I highly recommend using a (affiliate link) silicone baking sheet for this. Nothing sticks to it, and it’s so easy to clean! This is especially important with this sticky sweet and sour cauliflower wings recipe. This is the (affiliate link) one I use. 

Calories: 44kcal, Carbohydrates: 10g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 88mg, Potassium: 80mg, Fiber: 1g, Sugar: 4g, Vitamin A: 23IU, Vitamin C: 9mg, Calcium: 20mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Asian

Course: Appetizer, Dinner, Lunch, Main Course, Side Dish

Author: Jessica Hylton