Recipes 5 min read
Crispy Cauliflower Wings Recipe with Zesty Buffalo Sauce
These simple, crunchy baked Cauliflower Wings are irresistibly sticky thanks to a ginger-garlic teriyaki glaze made with P.F. Chang’s Home Menu Teriyaki Sauce. This Asian-inspired recipe highlights baked, not fried, cauliflower for a satisfying vegetarian option.
Cauliflower wings: florets baked until crisp, then tossed in a sticky teriyaki glaze. Serve as an appetizer or a main—these cauliflower wings win over vegetarians and meat eaters alike.
Cauliflower Hot Wings
A vegetarian take on wings, made with cauliflower and a bold teriyaki glaze.
If you’re skeptical about vegetarian wings, give these a try. The combination of crisp baked cauliflower and a sticky ginger-garlic teriyaki sauce delivers the texture and flavor that make this dish feel like a true wing experience.
My fondness for wings runs deep—whether classic buffalo or a sticky honey-soy glaze, I love them. That same enthusiasm applies to this meat-free version. The balance of crunchy coating and saucy finish is what sells it: crispy cauliflower coated in a glaze of P.F. Chang’s Home Menu Teriyaki Sauce, honey (or agave for strict vegans), garlic, and ginger made this a family favorite.
Even my son, who likes to call himself “90% carnivore,” declared these meat-free wings irresistible. Cauliflower wings have become popular in restaurants, and baking them at home makes it easy to offer a crowd-pleasing vegetarian option without the hassle of frying.
Cauliflower Wings Recipe
Cauliflower is an excellent base for vegetarian wings. It’s sturdy enough to be battered and baked, and it becomes tender and juicy while still holding a satisfying bite—much like the texture of deep-fried chicken when done right.
For this recipe, the teriyaki sauce pairs perfectly with oven-“fried” cauliflower. The glaze, flavored with garlic and ginger, clings to the baked florets, creating a sticky, savory-sweet finish. The ingredients for this dish are easy to find at most grocery stores.
Baked Vegetarian Wings
The best part: these wings are baked—no deep frying required. Baking saves time and reduces mess, while still producing a crunchy exterior that soaks up the sauce.
While I have nothing against perfectly fried vegetables, baking is a convenient, less greasy alternative. The coating crisps in the oven and holds the sauce, so every bite is full of flavor without excess oil or cleanup.
Serve them hot and you’ll be battling over who gets the most. The baked method also helps the teriyaki glaze adhere better, so you get sweet and savory flavor in each bite.
Cook’s Notes
Red pepper flakes add a touch of heat that balances the sauce’s sweetness. If you prefer no heat, omit them or use a small pinch.
These wings are crispiest right out of the oven. Store leftovers tightly wrapped in the refrigerator and reheat in a 350°F oven for a few minutes to restore crispness. An air fryer also works well for reheating.
Teriyaki Sauce
P.F. Chang’s Home Menu Teriyaki Sauce brings a restaurant-inspired flavor to this dish. The sauce blends sweet notes from pineapple juice with savory depth, and when combined with honey, garlic, and ginger it becomes a delicious wing glaze.
Use the sauce straight from the bottle for stir-fries, as a glaze, or for dipping—here it shines as the central flavor for these cauliflower wings.
Vegetarian Main Dish
These sticky teriyaki Cauliflower Wings make a great showstopping vegetarian main. When meat-free dishes are done well they can be just as satisfying and exciting as their meaty counterparts.
If you want more vegetarian main ideas, dishes like falafel, vegan tostadas, or chickpea tikka masala are excellent complements to keep in your repertoire.
I hope you enjoy these Cauliflower Wings and try them soon.
For other cauliflower recipes, try cauliflower tots, creamy garlic cauliflower sauce, chili-lime cauliflower popcorn, or roasted garlic cauliflower purée for more inspiration.
Cauliflower Wings
– Preheat the oven to 450°F. Line a baking sheet with heavy-duty foil (dull side up). Spray with nonstick cooking spray or brush lightly with oil. Pour ½ cup of the panko crumbs onto the prepared pan and set aside.
– In a large bowl, whisk together ½ cup all-purpose flour, ½ cup water, 1 teaspoon kosher salt, and ½ teaspoon granulated garlic until smooth. Add cauliflower florets and toss to coat.
– Use a slotted spoon to transfer coated cauliflower to the prepared pan over the panko crumbs. Scatter the remaining panko over the florets and toss to coat. Spread florets so air can circulate in the oven.
– Bake 25–30 minutes, or until cauliflower is tender, coating is set, and crumbs are golden brown in places.
– In a large skillet over high heat, combine ⅓ cup mild honey (or agave), ⅓ cup P.F. Chang’s Home Menu Teriyaki Sauce, 2 cloves minced garlic (or 1 teaspoon garlic paste), 1 teaspoon grated ginger (or paste), and, if desired, ½ teaspoon crushed red pepper flakes. Bring to a boil, then add the baked cauliflower and toss gently to coat. Serve garnished with thinly sliced green onions.
– Store leftovers tightly wrapped in the refrigerator. Reheat and re-crisp in a 350°F oven on a greased, foil-lined baking sheet or briefly in an air fryer.
Cauliflower Wings: Sticky Teriyaki Style
Rebecca Lindamood
Ingredients
- Nonstick cooking spray or oil for the pan
- 1 small head cauliflower broken into bite-sized florets
- ½ cup all-purpose flour
- ½ cup water
- 1 teaspoon kosher salt
- ½ teaspoon granulated garlic
- ¾ cup unseasoned panko bread crumbs divided
- ⅓ cup mild honey or agave
- ⅓ cup P.F. Chang’s Home Menu Teriyaki Sauce
- 2 cloves garlic minced or 1 teaspoon garlic paste
- 1 teaspoon grated ginger or ginger paste
Optional, but tasty:
- ½ teaspoon crushed red pepper flakes
- Thinly sliced green onions for garnish
Instructions
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Preheat the oven to 450°F. Line a baking sheet with heavy-duty foil (dull side up). Spray with nonstick cooking spray or brush with oil. Pour ½ cup panko crumbs onto the prepared pan and set aside.
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In a large bowl, whisk together flour, water, salt, and granulated garlic until smooth. Add cauliflower and toss to coat. Use a slotted spoon to transfer florets to the prepared pan over the panko. Scatter remaining panko over the cauliflower and toss to coat. Spread florets with space between them for air circulation.
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Bake 25–30 minutes, until cauliflower is tender and coating is set with golden-brown spots.
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In a large skillet, combine honey (or agave), teriyaki sauce, garlic, ginger, and optional red pepper flakes. Bring to a boil, add the baked cauliflower, and toss gently to coat. Garnish with green onions and serve.
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Store leftovers tightly wrapped in the refrigerator. Reheat briefly in a 350°F oven on a greased, foil-covered sheet or use an air fryer to re-crisp.
P.F. CHANG’S HOME MENU are registered trademarks owned by P.F. Chang’s China Bistro, Inc. and are used with permission.
