Description
These Crispy Baked Cauliflower Wings are a delicious and healthy alternative to traditional chicken wings. Perfectly seasoned with garlic powder and smoked paprika, coated in crunchy panko breadcrumbs, and baked to a golden crisp, they are then tossed in spicy hot sauce for a flavorful kick. Ideal as a vegan appetizer or snack that’s both easy to prepare and satisfying.
Ingredients
Scale
Cauliflower Wings
- 1 large cauliflower head
- 2 tbsp olive oil
- 1 cup panko breadcrumbs (fresh works best)
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Sauce
- 1/2 cup hot sauce for tossing
Instructions
- Preheat and prepare cauliflower: Preheat your oven to 450°F (232°C). Cut the large cauliflower head into bite-sized florets, making sure they are evenly sized for consistent cooking.
- Season and coat florets: Toss the cauliflower florets in 2 tablespoons of olive oil until well coated. In a separate bowl, mix together the panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper. Dredge each cauliflower floret in the breadcrumb mixture, pressing gently to adhere the coating.
- Bake the wings: Arrange the coated cauliflower florets on a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 25-30 minutes, flipping the florets halfway through cooking to ensure even browning and crispiness on all sides.
- Toss in hot sauce and serve: Once the cauliflower wings are crisp and golden, remove them from the oven and immediately toss them in the 1/2 cup of hot sauce until thoroughly coated. Serve right away for the best texture and flavor.
Notes
- Using fresh panko breadcrumbs helps achieve a crispier coating.
- Adjust the amount of hot sauce according to your spice preference.
- For extra crunch, you can broil the wings for 1-2 minutes at the end of baking—watch carefully to prevent burning.
- Serve with ranch or blue cheese dressing and celery sticks for a classic wing experience.
- Leftovers can be stored in an airtight container and reheated in the oven to retain crispiness.
