Irresistible Sticky Sesame Cauliflower Wings: Your Ultimate Vegan & Gluten-Free Game Day Appetizer
These Sticky Sesame Cauliflower Wings are hands down the most phenomenal veggie wings you’ll ever taste! Bursting with a delightful maple-sesame flavor and just the right amount of spicy warmth, they are the perfect vegan and gluten-free snack for any occasion, especially game day!
Estimated reading time: 10 minutes
Vegan Sticky Sesame Cauliflower Wings? Prepare to say “YES, please!” over and over again. These crispy, saucy bites are about to become your new obsession, offering a fantastic plant-based alternative to traditional chicken wings.
Full disclosure: whenever I whip up a batch of these delectable cauliflower wings, a significant portion rarely makes it to the final serving platter. I might or might not have a habit of devouring them mere seconds after they emerge from the oven, happily burning the roof of my mouth in pure satisfaction. It’s a risk I’m always willing to take for this explosion of flavor!
The magic of these cauliflower wings lies in their incredible ability to mimic the texture and appeal of classic chicken wings. Both my vegan and meat-eating friends have been utterly astonished by their taste and mouthfeel. Straight out of the oven, before being tossed in sauce, they boast a wonderfully crispy-crunchy exterior with a tender, soft interior. But once they’re coated in that exquisite sticky sesame sauce, they transform into something even more extraordinary, delivering an unparalleled burst of sweet, savory, and spicy notes.
I specifically crafted a sweet and spicy sesame sauce for these wings, and the result is nothing short of divine. The sauce perfectly coats each florets, creating a gorgeously sticky glaze that’s rich in maple and ginger. The hint of spice offers just the right amount of kick to awaken your taste buds, while the sweet sesame undertones elevate the entire experience to an unbelievably delicious level. Get ready for the best vegan sticky sesame cauliflower wings you’ve ever had!
What Makes These the Best Vegan Cauliflower Wings?
Pinpointing just one “best” quality of these cauliflower wings is truly an impossible feat. They are loaded with so many incredible attributes that make them stand out as a top-tier vegan appetizer or main dish. Here are some of the most compelling reasons why these sticky sesame cauliflower wings will become your go-to recipe:
- Perfect for Any Occasion: Whether you’re hosting a lively Super Bowl party, looking for a casual yet impressive appetizer, or even planning a light lunch or dinner, these vegan cauliflower wings fit the bill perfectly. You can enjoy a generous serving (or a “million,” as I like to say!) without any guilt, making them ideal for gatherings or simply satisfying a craving. Their versatility makes them a fantastic addition to any menu.
- Completely Gluten-Free (and Easy to Adapt): One of the standout features of this recipe is its inherent gluten-free nature, making it accessible to guests with dietary restrictions. By using gluten-free flour and breadcrumbs, you can confidently serve these to everyone at your table. This thoughtful consideration definitely earns you major hostess points! For those without gluten sensitivities, the recipe is easily adaptable with regular all-purpose flour and panko breadcrumbs, ensuring everyone can enjoy these crispy delights.
- Incredibly Simple to Prepare: Don’t let their gourmet taste fool you; these sticky sesame cauliflower wings are remarkably easy to make. The process involves a straightforward battering, an initial bake, a quick dip in the luscious sauce, and a final short bake to let the flavors meld. In under 45 minutes, including just 15 minutes of active prep, you’ll have a mouthwatering dish ready to serve. Your kitchen will be filled with an irresistible aroma, and if you’re anything like me, you’ll be eagerly watching the oven, counting down the minutes until you can indulge. Trust me, you absolutely do not want to miss out on making these amazing vegan wings!
Key Ingredients for Flavorful Cauliflower Wings
These sticky sesame cauliflower wings require a thoughtful combination of ingredients to achieve their signature taste and texture. While the cauliflower itself is the star, the sauce truly elevates this dish to an unforgettable level. Let’s dive into what makes each component essential for both the crispy wings and the irresistible maple-ginger sauce.
The star of this dish is undoubtedly the rich and vibrant maple ginger sauce. It strikes the perfect balance between sweet and spicy, savory and aromatic, creating an ultimate flavor profile that coats every crispy florets beautifully. Made with pure maple syrup and aromatic ground ginger, this sauce is incredibly delicious and perfectly complements the cauliflower.
For the Crispy Cauliflower Wings
- Cauliflower: You’ll need one small to medium head of cauliflower. Make sure it’s fresh and firm. The florets will be cut to a bite-sized “wing” shape.
- Gluten-Free Flour: I highly recommend using an all-purpose gluten-free flour blend to ensure these wings are suitable for everyone. However, if gluten isn’t a concern, regular all-purpose flour works perfectly well too. This forms the base of our crispy batter.
- Vegan Milk: Unsweetened almond milk is my preferred choice as it has a neutral flavor that won’t overpower the other ingredients. Any other unsweetened non-dairy milk (like oat or soy) can also be used, just ensure it doesn’t have a strong, competing flavor.
- Seasoning: A blend of sea salt, ground black pepper, and garlic powder infuses the batter with foundational savory flavors. For those who love a little heat, crushed red pepper flakes are a must-add – adjust the amount to your spice preference, or omit if you prefer no heat.
- Breadcrumbs: Crispy gluten-free panko breadcrumbs are key for achieving that irresistible crunchy exterior. Lightly seasoned with salt and pepper, they adhere beautifully to the battered cauliflower, creating a perfect crust. Regular panko breadcrumbs can be used if you’re not gluten-free.
For the Irresistible Maple Ginger Sesame Sauce
- Pure Maple Syrup: This is the primary sweetener and provides a rich, complex sweetness that caramelizes beautifully. Always opt for pure maple syrup for the best flavor and consistency.
- Low Sodium Soy Sauce: A crucial ingredient for umami and salty depth. Using a low-sodium version helps control the overall saltiness of the sauce. Liquid aminos or coconut aminos are excellent gluten-free alternatives if needed (see tips below).
- Sesame Seeds: Added directly into the sauce for a delightful nutty flavor and textural contrast. They also make a wonderful garnish alongside chopped scallions for a pop of color and freshness.
- Seasoning: Ground black pepper and ground ginger are essential. The ginger provides a warm, slightly spicy aroma that is characteristic of many Asian-inspired sauces, perfectly balancing the sweetness of the maple syrup.
- Cornstarch Slurry: A simple mixture of cornstarch and water, whisked separately, is used as a thickening agent. This ensures the sauce achieves that desirable sticky, glossy texture without becoming clumpy.
- Water: Used to achieve the right consistency for the sauce, ensuring it’s pourable yet thick enough to cling to the cauliflower wings.
How to Make The Best Sticky Sesame Cauliflower Wings
Creating these sensational sticky cauliflower wings is surprisingly straightforward and efficient. You’ll spend about 15 minutes on prep before they hit the oven, and in just under 45 minutes total, you’ll have a plate of these delicious vegan wings ready to impress. Perfect for game day or any busy evening, this recipe proves you don’t need to spend all day in the kitchen to achieve incredible results!
Preparing and Baking the Crispy Cauliflower Wings
Preheat Oven to 450°F (230°C): It’s crucial to have your oven fully preheated to this temperature to ensure the cauliflower wings get perfectly crispy. Line a large baking sheet with a silicone baking mat or greased foil for easy cleanup and to prevent sticking. A little oil spray on the mat/foil helps too.
Prepare the Cauliflower: Carefully remove the florets from one head of cauliflower. Discard the tough leaves and stems. Chop the florets into uniform, bite-sized pieces that resemble the size of traditional chicken wings. This ensures even cooking and ideal texture.
Whisk Together the Batter: In a medium-sized bowl, combine the gluten-free flour, unsweetened almond milk, sea salt, ground black pepper, and garlic powder. Whisk until you achieve a smooth, lump-free batter. The consistency should be thick enough to cling to the cauliflower but still pourable. If it seems too thick, add an additional tablespoon or two of vegan milk until the desired consistency is reached. In a separate, shallow bowl, place your seasoned breadcrumbs. Arrange these two bowls side-by-side to create an efficient dredging station.
Coat the Cauliflower Florets: Add all the cauliflower pieces to the batter mixture. Use a spatula or spoon to gently toss and ensure every floret is thoroughly coated. Once battered, transfer the florets, in batches if necessary (two to three usually works well), to the breadcrumbs bowl. Toss them until they are completely covered with the crispy breading. This breading is crucial for that desirable crunch! Then, arrange the coated “wings” on your prepared baking sheet, making sure to leave enough space between each piece to allow for even crisping.
First Bake for 22 Minutes: Place the baking sheet into your preheated oven. Bake for approximately 22 minutes. While the cauliflower wings are baking and crisping up, this is the perfect time to prepare your maple ginger sauce. Gather all the sauce ingredients and begin whisking them together.
Sauce and Final Bake: Once the initial 22 minutes are up, remove the cauliflower from the oven. In a large bowl, gently toss the baked wings in the freshly prepared (and slightly cooled) sauce. Use a spatula to ensure each piece is evenly coated in the sticky, flavorful glaze. Then, using tongs or a spoon, transfer the sauced wings back onto the baking sheet, again ensuring they are spaced out. Return them to the oven for an additional 5 minutes. This crucial final bake allows the sauce to caramelize and truly soak into the crispy cauliflower. Remove from oven, garnish if desired, and serve immediately for the ultimate taste experience. Enjoy every sticky, spicy-sweet bite!
Crafting the Perfect Maple Ginger Sesame Sauce
Make the Sauce: While your cauliflower wings are baking, it’s the ideal time to create the incredible sticky sesame sauce. In a small saucepan, combine all the sauce ingredients: maple syrup, low sodium soy sauce (or aminos), sesame seeds, ground black pepper, ground ginger, the cornstarch slurry (cornstarch mixed with water), and the additional water. Place the pan over medium-high heat. Whisk continuously to ensure the cornstarch slurry fully dissolves and blends evenly into the mixture, preventing any lumps. Bring the sauce to a boil, then reduce the heat to a gentle simmer. Continue to whisk frequently for about 5 minutes, or until the sauce noticeably begins to thicken and achieve a glossy, syrupy consistency. Taste test the sauce and adjust the flavors as needed – add a bit more maple syrup for extra sweetness, or a dash more soy sauce if you prefer it saltier. Once thickened, remove the pan from the heat and allow the sauce to cool slightly. It will continue to thicken further as it cools, reaching that perfect sticky consistency.
Expert Tips for Perfectly Sticky Sesame Cauliflower Wings
This recipe for sticky sesame cauliflower wings looks incredibly impressive, but the truth is, it requires surprisingly little effort! Don’t worry, your secret is safe with me – I won’t tell your guests if you don’t tell mine. To make your cooking process even smoother and ensure absolute success, here are a few expert tips:
- Soy Sauce Alternatives and Adjustments: For those seeking alternatives to traditional soy sauce, liquid aminos or tamari are excellent one-to-one substitutes, especially for gluten-free diets. If you opt for regular soy sauce, I strongly recommend using a reduced-sodium soy sauce. This is because we use a substantial amount in the sauce, and full-sodium varieties can make it excessively salty. Always taste the sauce before coating the wings! If it’s too salty, a little extra maple syrup can help balance the flavors.
- Choosing the Right Baking Sheet Grease: When preparing your baking sheet, steer clear of olive oil for greasing. Olive oil has a low smoke point and can easily burn at the high oven temperature required for these wings, leading to a bitter taste and potentially burnt bottoms. Instead, use a non-stick spray, a thin layer of a high-smoke-point oil like avocado oil, or simply line your pan with a silicone baking mat or parchment paper for optimal results.
- Ensure Cauliflower is Completely Dry: This is a critical step for achieving a perfectly crispy coating. The batter will only adhere properly to dry cauliflower florets. After washing your cauliflower, make sure to thoroughly pat them dry with paper towels. Any residual moisture will prevent the batter and breadcrumbs from sticking, resulting in a less crispy and unevenly coated wing.
- Flour and Breadcrumb Flexibility: If you don’t require a gluten-free dish, feel free to use regular all-purpose flour and conventional panko breadcrumbs. The recipe is quite versatile! For gluten-free options, remember that some gluten-free flour blends can be thicker than others. If your batter appears too thick after mixing, simply thin it out with a few additional tablespoons of non-dairy milk until it reaches a pourable, coatable consistency. I personally use Bob’s Red Mill All-Purpose GF Flour (the red bag, NOT the baking blend) for consistent results.
- Don’t Skip the Breadcrumbs: The breadcrumbs are absolutely essential for creating that desired crispy texture. Without them, your cauliflower wings won’t have the satisfying crunch that makes them so delicious. I’ve tried making them without breading before, and the results are simply not the same. If you’re gluten-free, these are the gluten-free panko breadcrumbs I recommend, or you can easily make your own by blending day-old gluten-free bread slices in a food processor and lightly toasting the crumbs.
Creative Serving Suggestions for Your Cauliflower Wings
The beauty of these sticky sesame cauliflower wings lies in their incredible versatility. They pair well with virtually anything, making them a fantastic addition to a variety of meals. I’ve enjoyed them with classic sides like fries and noodles, nestled in a hearty sandwich, or even served over a bed of rice. Here are some more ideas to spark your culinary imagination and make these wings shine in different ways:
- Enjoy Them As-Is: If you’re pressed for time or simply prefer a lighter option, these cauliflower wings are utterly delicious straight out of the oven, even before being coated in the sticky sauce. They’re wonderfully crispy and flavorful on their own, proving the sauce, while absolutely adored, isn’t strictly necessary for enjoyment!
- Classic with Rice or Noodles: For a satisfying and complete meal, serve these wings alongside a generous portion of white or brown rice. Their sticky sauce perfectly complements the grains. Alternatively, toss them with your favorite noodles (ramen, lo mein, or even simple spaghetti) for an Asian-inspired stir-fry style dish. You could even go “double cauliflower” and serve them with a quick cauliflower rice for a low-carb option.
- Elevate Your Salad: Transform a simple green salad into an exciting and flavorful meal by sprinkling a handful of these crispy cauliflower wings on top. The sweet and spicy notes of the wings add a fantastic textural contrast and flavor boost, making for a lunch that’s both light and incredibly satisfying.
- Create a Vegan Wing Platter: Why limit yourself to one type of deliciousness? Pair these Sticky Sesame Cauliflower Wings with other fantastic plant-based wing recipes for the ultimate game day appetizer spread. Explore my BBQ Cauliflower Wings, the classic Buffalo Cauliflower Wings, the rich General Tso Cauliflower Wings, or the vibrant Sweet and Sticky Orange Cauliflower Bites for a diverse and delectable platter that will please every palate.
Storing and Reheating Leftover Cauliflower Wings
Should you be lucky enough to have any leftover sticky sesame cauliflower wings, they can be stored in an airtight container in your refrigerator for up to 4 days. While they are undeniably best enjoyed fresh out of the oven, they still make for a delicious next-day snack or meal. To reheat, simply spread them out on a baking sheet and warm them in a conventional oven or toaster oven until they are heated through and regain some of their crispiness. Avoid microwaving, as this tends to make them soggy.
Can I Freeze Sticky Sesame Cauliflower Wings?
While I understand the appeal of meal prepping and freezing, based on my personal experience, I generally wouldn’t recommend freezing these sticky sesame cauliflower wings. The delicate crispy batter tends to get soggy once frozen and thawed, losing much of its desirable texture. For the best possible taste and crispness, these wings are definitely at their peak when served fresh.
Sticky Sesame Vegan Cauliflower Wings
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Ingredients
- 1 head of cauliflower, small to medium, may need to double for a large head
- 1 cup all purpose gluten free flour mix, or regular all-purpose flour if not gluten-free
- 1 cup non-dairy milk, unsweetened almond milk or other neutral-flavored vegan milk
- ½ teaspoon sea salt
- ¾ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes, adjust to taste, use 1 teaspoon for very spicy, omit for no heat
- 2 cups crispy/panko gluten-free breadcrumbs, seasoned with a pinch of salt & pepper, or use regular panko if not GF
Maple Ginger Sesame Sauce
- ⅔ cup pure maple syrup, (approximately 10 tablespoons)
- 6 tablespoons low sodium soy sauce, or liquid aminos / coconut aminos
- 1 teaspoon sesame seeds
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 2 teaspoons cornstarch + 2 teaspoons water, whisk together in a small bowl to form a smooth cornstarch slurry
- ½ cup water
- chopped scallions & extra sesame seeds, for optional garnish
Instructions
- Preheat your oven to 450°F (230°C). Prepare a large baking sheet by lining it with a silicone baking mat or greased foil. Ensuring the oven is fully preheated is key for crispiness.
- Prepare the cauliflower: Using a sharp knife, carefully remove the florets from the head of cauliflower, discarding the leaves and thick stems. Chop the florets into smaller, bite-sized pieces that are roughly uniform and resemble the size of chicken wings. Pat them completely dry with paper towels to ensure the batter adheres well.
- In a medium bowl, whisk together the gluten-free flour, non-dairy milk, sea salt, ground black pepper, and garlic powder until a smooth, lump-free batter forms. If the batter appears too thick, add a few extra tablespoons of non-dairy milk to thin it slightly. In a separate, shallow bowl, place the seasoned breadcrumbs. Position these two bowls next to each other for easy coating.
- Add all the dry cauliflower florets to the batter mixture. Using a spatula or spoon, gently toss the cauliflower to ensure each piece is thoroughly coated. Then, transfer the battered florets (in two or three batches) to the breadcrumbs bowl and toss until completely covered. Place the coated “wings” onto the prepared baking sheet, leaving enough space between each for optimal crisping. Repeat until all florets are coated.
- Bake the cauliflower wings for 22 minutes in the preheated oven. During this baking time, begin preparing the ingredients for your sticky sesame sauce by whisking them together in a saucepan as described in the next step.
- After 22 minutes, remove the crispy cauliflower wings from the oven. In a large bowl, gently toss the baked wings with the prepared and slightly cooled sticky sesame sauce (refer to the sauce instructions below). Use a spatula to ensure an even coating. Then, using tongs or a spoon, transfer the sauced wings back onto the baking sheet. Bake for an additional 5 minutes to allow the sauce to caramelize and absorb into the wings.
- Remove from the oven, garnish with chopped scallions and extra sesame seeds if desired, and serve immediately while hot and sticky. Enjoy every delicious bite!
Maple Ginger Sesame Sauce Instructions
- While the cauliflower is in its first bake, begin making the sauce. In a small saucepan over medium-high heat, combine all the sauce ingredients: maple syrup, low sodium soy sauce (or aminos), sesame seeds, ground black pepper, ground ginger, the cornstarch slurry (cornstarch mixed with water), and the ½ cup of water. Whisk continuously to ensure the cornstarch dissolves evenly. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, whisking frequently. This ensures the sauce thickens evenly and becomes glossy and sticky. Taste the sauce and adjust sweetness (add more maple syrup) or saltiness (add more soy sauce) as needed. Remove from heat and let it cool slightly; it will continue to thicken as it cools.
Notes
– These sticky sesame cauliflower wings are delicious both with and without the sauce, so customize to your preference!
– Never use olive oil to grease your baking sheet. Its low smoke point will cause it to burn at high temperatures, creating an unpleasant taste and potentially charring the bottom of your wings. Opt for parchment paper, a silicone mat, or a high-smoke-point oil instead.
– For the batter to adhere perfectly and achieve maximum crispiness, your cauliflower florets MUST be 100% dry before coating. Pat them thoroughly with paper towels after washing.
Flour and Breadcrumbs: Yes, you can use regular all-purpose flour and standard panko breadcrumbs if you are not adhering to a gluten-free diet. Some gluten-free flour blends can be thicker than conventional flours; if your batter seems overly thick, simply add an additional tablespoon or two of non-dairy milk until you reach a pourable consistency. I consistently use Bob’s Red Mill All-Purpose GF Flour (the red bag, not the baking mix).
Soy Sauce Considerations: If you are substituting soy sauce for liquid aminos, please conduct a taste test of your sauce BEFORE coating the wings. Certain soy sauces can be very high in sodium, potentially making the finished sauce too salty. I highly recommend using a reduced-sodium soy sauce to maintain a balanced flavor profile.
HOW TO STORE & REHEAT CAULIFLOWER WINGS
Store any leftover Sticky Sesame Cauliflower Wings in an airtight container in your refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in an oven (or toaster oven) until heated through and re-crisped. For the best texture, I do not recommend freezing them as the batter can become soggy.
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