Baked honey sriracha cauliflower “wings” are sticky, sweet, spicy and surprisingly healthy.
Cauliflower is my new best friend. Last year I shared my favorite cauliflower buffalo wings and was thrilled to see everyone make them and share them with me on Instagram, so today I’m sharing another one of my favorites.
These honey sriracha wings are unbelievably tasty, it’s hard to believe you’re eating cauliflower. They are sticky, spicy and sweet and make a delicious crowd pleasing appetizer without the added guilt or calories.
They are a great chicken alternative for vegans or vegetarians and can be made gluten-free.
They can be baked of fried (recipe below for both) but I like to bake mine. Frying them will give you a crisper texture but baking them is just as good.
- 1 head of cauliflower approx. 4 cups of florets
- 1 cup milk for vegan: use water or almond, soy milk or water
- 1/2 cup all-purpose flour can sub gluten-free rice flour
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp of paprika or chili powder
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 cup panko breadcrumbs
- For the sauce:
- ⅓ cup honey
- ¼ cup sriracha
- ¼ cup ketchup
- 1 tablespoon sesame seeds optional
- Position a rack in the center of the oven and preheat the oven to 400ºF. Place a piece of parchment paper on two baking sheets, set aside. (for frying: heat a large deep pan filled with oil to medium/high heat)
- Wash and cut cauliflower head into bite sized pieces/florets. Place panko breadcrumbs in a shallow bowl.
- Mix the milk/water/flour and spices in a medium mixing bowl. Dip the cauliflower in the batter, shake off excess batter, then dip into the panko breadcrumbs. You can do this one by one or in batches.
- To bake: Lay the cauliflower single layer on the baking sheet. Drizzle with oil olive and bake for 20-25 minutes or until the crust is crispy and golden.
- To fry: Deep fry breaded cauliflower for 10-15 minutes or until golden.
- In a large bowl, whisk the honey, sriracha, and ketchup. Remove wings from oven/oil and toss in the honey sriracah sauce and sprinkle with sesame seeds if desired. Serve with blue cheese or ranch sauce.
Nutritional info for baked version:
I’m sorry but this was not great. Sickly sweet and just not for me at all.
Outstanding. Put in 2/3 of the Sriracha and it was still spicy. Used water instead of milk sub and it was perfect. Thank
you for the recipe.
Delicious! but a bit too spicy for me. I had a quick taste of the sauce before putting in on the wings and I ended up doubling the ketchup and honey but keeping the sriracha the same. (Ok truth: I didn’t have enough honey so subbed maple syrup). Wings came out crispy and sauce coated them beautifully – first cauliflower wing recipe I’ve found where the sauce is the perfect consistency. Definitely will make again.
wow this is literally my new fav recipe! made it 2 times so far since last week 😋 modified it a bit by removing the ketchup bcoz i felt like it was kinda unnecessary and took away the spiciness of the sriracha and also didn’t mix the cauliflower w the sauce as i found the first time i made it, it lost the crunch but apart from that i absolutely LOVE this recipe, just made a few changes!!
Yum! Made these the vegan way with maple syrup. They were a bit spicy for my girlfriend but it was easy to make a milder sauce with less sriracha. Definitely going to make these again!
These are fantastic and great down in the oven. Saves the calories from frying making it much healthier. I will make these over and over! I did have to cut back on the Sriracha cause I was on fire after the first batch but then my husband wanted more. Now I will make two different spice levels.
Sheryl Phillips says
HAD TO LIMIT THE AMOUNT OF SRIRACHA TO 1 tb. mADE THE RECIPE AMOUNT AND YIKES! puT THE CAULIFLOWER IN THE AIR FRYER AND IT WAS YUMMY.
The honey sriracha sauce is amazing. I used the oven method and the cauliflower “wings” weren’t as crispy as I would’ve like but the honey sriracha sauce more than makes up for it.
These were so delicious! Left out the salt. Used the baking method. Just fabulous!!!
These are fuckIng amazing.
This is a staple in my house, we love it, but we make tacos with the cauliflower. A little CABBAGE on top makes it great!
Jojo Hewlett says
HONEY IS NOT VEGAN. pLEASE ADD A VEGAN SUB FOR THE HONEY. i ASSUME MAPLE SYRUP and/OR aGAVE WOULD WORK just as well?? (ps… I am not attempting to “yell” at you in all caps. for some reason, i cannot use lower letters here, even though my caps lock is off.)
Jojo Hewlett says
wth??? After I posted my comment (which was in all caps as i was typing it), it showed up with a mixture of incorrect capital and lower-case letters. How can I edit my comment?
Maybe just shut up and use Google for your vegan crap
Yep! I didn’t have enough honey so I used maple syrup and it was delicious!
I made these yesterday. The oven variety were a disaster – they never browned. However, the fried ones were awesome!
I subbed Panko with cracker crumbs (I forgot to get breadcrumbs) and most importantly, I did reduced the ketchup to a teeny tiny quantity just for the tomatoeyness
What happened to Step 4. ?
There is no step 4. Number 5 is technically step 4 but the system skipped 4 for some reason.
laura ismail says
I have made these before, making tonight. I add more siracha I love spicy! I also take tongs after cauliflower is cooked and drench in sauce then put back in oven broil for just a little bit. Also I add chopped green onions on top! This is the best, love this recipe. Have been vegan only 5 mos. This recipe totally gives you the asian chicken hot sticky wings feel!
Yum, thanks for all the tips Laura!!
Sebastion S. says
So the 1/4 salt can substitute for paprika, correct? It says “1 tsp of paprika or” and the under that it says “1/4 tsp of salt”
That was a typo. It’s 1 tsp paprika or chili powder!
Sebastion S. says
Thanks, lovely recipe by the way.
Do you have a replacement for the Panko? Breadcrumbs are not gluten free :/
gluten-free oats are a great substitute if you send them through a food processor first.
Can someone tell me what sriracha is ? I don’t find the translation in french. Thanx
Sriracha is a type of hot sauce. It’s originally South East Asian, although the most famous brand of sriracha today, Huy Fong, is American.
I would be surprised if you couldn’t get it in France since it’s pretty popular internationally. Just look for a transparent plastic bottle with a red sauce inside it and a green cap. You might have to go to an Asian market.
you definitely can find this anywhere in france, with soy sauce and asian stuff, just in any supermarket, even the small ones 🙂
so in fact you serve this with both sauces ?? the sriracha sauce on top then you dunk it in the ranch sauce ? Looks amazingly good but I can’t help finding this… weird ? ahah !
Chelsea Lynn Duncan says
The ranch is to dip them in because you will find these are spicy and the ranch neutralizes it. Just like chicken “wings”, they are mainly served with ranch. ???? Happy baking!
Nicole ~ Cooking for Keeps says
Goodness, these look good!!!